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Fly's Provencial Turkey Breast

SpFly in the NWISpFly in the NWI Posts: 2
edited 3:57PM in EggHead Forum
I had asked recently about what to make to show off my new egg for my son's first bday party. Most everyone suggested pulled pork. It was an excellent suggestion, but we already had pork on the menu.

Instead we did 2 large capons (one beer butt with a bbq rub and the other lemon pepper with 7-up) and a turkey breast. The capons came out great, but the turkey was fantastic.

I rubbed the turkey with olive oil and then with a mixture of herbs de provence, kosher salt, and black pepper. Cooked the bird for about 25-30 min per pound at 330 and added cherry wood smoker chips that were soaked in beer.

All of my guests were impressed with the birds. Particularly the turkey.

Thanks for all the feedback! I hope someone out there enjoys this info if they haven't had anything like it before.

SpFly in the NWI
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