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Saturday afternoon cook...turkey breast

Started with a 5.5lbs. bone in turkey breast, that I brined overnight for 15hrs. Then drained the brine and places it on a rack in the fridge for 4hrs. The egg was stabilized at 350F dome temp. It took 2hrs +\- to reach 160F internal temp. It was awesome!!

Comments

  • JackhJackh Posts: 108
    Very nice
    Lg&Sm ---Middleport NY
  • shtgunal3shtgunal3 Posts: 3,489
    Looks awesome! I have a boneless one in the freezer that I need to cook.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • calikingcaliking Posts: 8,161
    Looks super juicy. Did you rinse the brine off before drying in the fridge? What brine recipe did you use please?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DfishelDfishel Posts: 104
    @caliking, I did not rinse off the brine before placing it in the fridge. I used Turkey Bath Brine 32 FL OZ's(Classic Holiday with Apple, Rosemary, and Sage) it is made in Austin,TX. , I purchased it from the whole foods on Bellaire. The brine says it's concentrate and can be mixed with a gallon of water. I did not mix any extra liquids with the brine, I just poured right on the turkey.
  • Looks great. I'm getting ready to do a test turkey before thanksgiving and Reading discussions like this is really helping me prepare. Thanks guys!
  • RLeeperRLeeper Posts: 480
    Cherry wood for smoke or no added wood? Color looks great!
    Extra Large, Large, and Mini. Tucker, GA
  • HoovHoov Posts: 261
    Looks really juicy! Nice color too. What seasonings did you go with?
    - Proud owner of a Large BGE
    - Norman, OK
  • DfishelDfishel Posts: 104
    @rleeper, I used pecan for the flavor and smoke.

    @hoov, I just added kosher salt, pepper, garlic power. The brine gave it amazing flavor.
  • 350 indirect or raised direct?

  • DfishelDfishel Posts: 104
    Indirect
  • @Dfishel thanks.
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