Breast Fest!

LongboardR · September 2012

Last night I was about to throw on a few stuffed cordon blue chicken breasts and the wif tells me about the turkey breast she bought over the weekend. I did not get the opportunity to brine it (next time) but had a good trial run for thanksgiving. So, the breast fest was underwayJ. For the turkey I stuffed the cavity with Rosemary and used a mix of Shake the Tree, more rosemary and a little home flavored EVOO (yes Olive Oil saturated with rosemary & thyme. It’s pretty good and keep handy with pour spout.) Got kinda busy and did not get a chance to take plated pics but it was pretty darn good. Thinking about doing this a few more times before the big Turkey day. I think this would be good to serve as sandwiches for a big tailgate. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

NecessaryIndulg · September 2012

Looks great!

Aviator · September 2012

Breast Fest.

Sounds wonderful. A nice change from all this talk about butts.

)

Skiddymarker · September 2012

Looks good, rosemary is one of my favourites, straight up or in oil can't go wrong. Indirect cook at what temp? 325-350 ish?

Never done a turkey breast, didn't want to crisp it to much

LongboardR · September 2012

I went indirect around 325. Put the maverick on and pulled around 175ish and let rest. I think it was around 1.5 hours...

FanOfFanboys · September 2012

I will say of all the possible fest in the world, a breast one is about my favorite. My avi is chicken breast stuffed with cream cheese/shredded cheese/diced jalapeno and wrapped in bacon.

Lowflyer · September 2012

FanOfFanboys said:
I will say of all the possible fest in the world, a breast one is about my favorite. My avi is chicken breast stuffed with cream cheese/shredded cheese/diced jalapeno and wrapped in bacon.

@Fanoffanboys Sounds great, can u elaborate? Bone in/out, heat, indirect, time, etc??

Botch · September 2012

Aviator said:

Breast Fest.
Sounds wonderful. A nice change from all this talk about butts.
)

Agreed!!

bigphil · September 2012

looks great i did a boneless skinless turkey breast the other week no brine just a rub and it was great . Try one i'll bet you like it and turkey london broil is really good as well

FanOfFanboys · September 2012

Lowflyer said:

I will say of all the possible fest in the world, a breast one is about my favorite. My avi is chicken breast stuffed with cream cheese/shredded cheese/diced jalapeno and wrapped in bacon.
@Fanoffanboys Sounds great, can u elaborate? Bone in/out, heat, indirect, time, etc??

It's thin sliced chicken breast. Mix ingredients and smother. Roll up breast then wrap with bacon. Can do direct or indirect. I would say direct raised or indirect would be best.

Skiddymarker · September 2012

LongboardR said:

I went indirect around 325. Put the maverick on and pulled around 175ish and let rest. I think it was around 1.5 hours...

Thanks, will try one this weekend....

Lowflyer · September 2012

FanOfFanboys said:

Lowflyer said:

FanOfFanboys said:
I will say of all the possible fest in the world, a breast one is about my favorite. My avi is chicken breast stuffed with cream cheese/shredded cheese/diced jalapeno and wrapped in bacon.
@Fanoffanboys Sounds great, can u elaborate? Bone in/out, heat, indirect, time, etc??

It's thin sliced chicken breast. Mix ingredients and smother. Roll up breast then wrap with bacon. Can do direct or indirect. I would say direct raised or indirect would be best.
Thanks!

SamFerrise · September 2012

Butts are the best!!

Lowflyer · September 2012

Since we're on the topic of breast, I just finished up 1.5lbs of skinless, boneless turkey breast rubbed up for the first time. FAIL! Rubbed, smoked at around 350ish, cherry chips to 165 internal. Took maybe 45min. Not good. Dry. No fat at all to help w moisture. Just my .02.

Breast Fest!

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