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Ozzie_Isaac said:Sounds awesome! I struggle with breasts. I do whole birds.
Maybe time to try breasts again.
MeTed said:Great post, thanks for sharing!
@Ozzie I've done a few on my EGG with various seasonings, sometimes with additional smoking wood and sometimes not and they've all come out fine. IMHO, the key is to monitor the internal temperature. Good luck with your next cook.
@MeTed Thanks for your kind words.
Before I went food shopping yesterday my daughter asked me to buy turkey breast. When I went to the deli counter the least expensive real, non extruded stuff, was $9.00 a pound. I picked up an already packaged half pound. Moving onto the protein section of the market I noticed that there was a sale on frozen turkey breast for $.99 a pound. Guess what came home with me? Yes, there was a bone and giblets, but even if my yield is 75% I'm way ahead of the game price wise and I know it's healthier.
Earlier today I cranked up my LBGE and cooked the 7 pound breast to an internal of 150. Given the duration of the cook, there was no need to use my Flame Boss 200, but after manually stabilizing I did anyway just so I could watch the progress while I worked upstairs. As always my FB and EGG worked like a charm; once the bird was on the temperature did not deviate by more than 2 degrees.
I took the bird off the EGG, saved the drippings for what is now becoming a gravy, and after the breast cooled I placed it in my refrigerator. Tonight I'm going to rough cut some of the poultry to make turkey salad for dinner and then thinly slice the rest for sammies in the days to come. Minimal effort, healthier eating, and my wallet is happy. Triple win. :-)