8.5lb bone in turkey breast (pics)

shtgunal3

Hasty Bake lump....apple for smoke.... Oakridge Gamebird and Chicken rub.... 300-350 indirect until 160. Took about 5.5 hrs. Bird was mostly frozen. It sat in the fridge for 1 day. While it was resting our little girl (5 yrs old) came up and said "Daddy that sure is a big chicken!". Sides done on the clock.

shtgunal3

Plated with mashed taters, purple hull peas, el cheapo Mac-n-cheese, and gravy.

SGH

What can I say other than awesome!! =D> The bird looks amazing.

SGH

I see that you like a little shot of pepper as well. Try a touch of cayenne along with the black pepper. Gives a whole different affect.

shtgunal3

Thanks @SGH . I will give the cayenne a try.

Eggbertsdad

@shtgunal3...Thanks for posting this. It looks great. 

I just grabbed a bone-in turkey breast out of the freezer and will thaw out for a Saturday cook. 

shtgunal3

@Eggbertsdad‌ post up some pics of it during the cook. The only thing I will do different next time is add more wood. I like smoke and this one didn't have much smoke flavor. This time I only used one small chunk of apple, next time I'll probably use three.

johnkitchens

A turkey breast is next on my list. That looks great. I agree with your daughter. That is a big chicken! 

tulocay

Good lookin meal right there.

XC242

Nailed It!!!

shtgunal3

@johnkitchens‌ @tulocay‌ @XC242‌ thanks for the comments guys. One of the grocery stores here are running these on sale this week for $1.49lb. I grabbed two more and threw in the freezer.

Eggbertsdad

shtgunal3 said:

@Eggbertsdad‌ post up some pics of it during the cook. The only thing I will do different next time is add more wood. I like smoke and this one didn't have much smoke flavor. This time I only used one small chunk of apple, next time I'll probably use three.

I just pulled it off the BGE.

Brined overnight in salt, brown sugar, Italian herbs, lemons & limes.

Rinsed and dried in fridge for an hour. Seasoned with olive oil, salt, pepper, and Shakin' the Tree

Used apple and cherry chips

anzyegg

Really great looking bird...

RiverDoc

Looks amazing. I also just placed one in the fridge to thaw this will be my first. Am I correct in thinking that I simply brine, rub, then place Brest-up on grid (indirect)?thanks for any advice and thanks for posting this @shtgunal3‌ it really looks good!

Eggbertsdad

@anzyegg

Thanks. The wife isn't a big turkey fan and it smelled so good she grabbed some onion rolls, Swiss, and Russian dressing and made sandwiches. Outstanding!

@RiverDoc

Go easy on seasoning after the brine. It can get too salty if not careful. The brine really penetrates the breast meat. Also, I cooked it indirect and just like a beer can chicken but breast up will work fine. Good luck!

shtgunal3

@Eggbertsdad‌ that is a great looking breast dude. Looks like you nailed it.

shtgunal3

@RiverDoc‌ I don't have a stand and mine kept falling over. I just left it alone and let it cook.

TN2TX

@shtgunal3 I am about to try this cook tomorrow. Did you use a turkey stand in the egg or just lay if flat down on the grid? 

Canugghead

Looks great, and nice slicing job!

shtgunal3

Tn2tx sorry it took so long to respond. I didn't have a stand when I done this one. I tried standing it up but it kept falling over so I just left it laying down. Since then I have bought a metal BGE chicken stand and now I use it to do turkey breast.


Again this one was done without a stand.


@Canugghead‌ thanks for the compliments. I watched a YouTube video on turkey breast carving right before doing this.

TN2TX

@shtgunal3 Much appreciated. I have a chicken stand that I might try on this go around.