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Aaron Franlin's Turkey Breast

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Comments

  • Deadbird80
    Deadbird80 Posts: 9
    I have a 6 pounder on as we speak. 
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Resting now. 


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • smbishop
    smbishop Posts: 3,061
    Looks great!

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Moleman
    Moleman Posts: 374
    Question for those that have attempted this, I'm not certain I understand the times listed in the recipe. They say 3 1/2 hours for a 3 1/2 pound breast. All the other guidelines I've seen say between 25-30 minutes per pound at 250-275 degrees. I'm doing two full breasts, both between 7.5 and 8 pounds. I would think the 4 hour cook time would be sufficient going by the guide lines posted else where and if using his guide lines I'd be cooking it for much longer, what say you? @Texasbge and anyone else with an opinion. 
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  • smbishop
    smbishop Posts: 3,061
    My opinion is that his recipe is at 265, not the traditional 350.  Use an insta read thermometer to make sure you don’t over cook.  It is a great recipe!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Moleman
    Moleman Posts: 374
    i agree completely about the 265. But most recipes call for a shorter time at the temp per pound. I just don’t want it to be done too early. Have a few MEATERs I will put to use. Thank you. 
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  • GreenWave36
    GreenWave36 Posts: 133
    what type of smoking wood do people recommend here?  I have seen both oak and cherry used.  and I assume a couple chunks are enough?  
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  • Moleman
    Moleman Posts: 374
    I’ll be using what I have on hand. Wine barrel, sugar maple, cherry, or a combination of the three. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I'm a fan of cherry, based more on the rich color it adds to your bird than a particular taste preference.
    Stillwater, MN
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  • QDude
    QDude Posts: 1,064
    GreenWave36 said:
    what type of smoking wood do people recommend here?  I have seen both oak and cherry used.  and I assume a couple chunks are enough?  
    Stay away from Mesquite as it would be too strong for poultry.  Apple also works.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Oldag76
    Oldag76 Posts: 2
    My mesquite smoked chicken thighs would make you holler. Nothing wrong with mesquite on poultry.

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  • QDude
    QDude Posts: 1,064
    Oldag76 said:
    My mesquite smoked chicken thighs would make you holler. Nothing wrong with mesquite on poultry.

    Good to know.  Thanks.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Botch
    Botch Posts: 17,351
    Oldag76 said:
    My mesquite smoked chicken thighs would make you holler. Nothing wrong with mesquite on poultry.

    Brave first post.  Welcome!  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • GregW
    GregW Posts: 2,678
    Botch said:
    Oldag76 said:
    My mesquite smoked chicken thighs would make you holler. Nothing wrong with mesquite on poultry.

    Brave first post.  Welcome!  
    Indeed. Mesquite is controversial. I have a few bags of 100% Mesquite pellets that I haven't found a suitable use for yet. Everything I've tried to cook with them in my opinion would have turned out better with another smoking wood. 
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  • SGH
    SGH Posts: 28,988
    GregW said:
    Indeed. Mesquite is controversial. I have a few bags of 100% Mesquite pellets that I haven't found a suitable use for yet. Everything I've tried to cook with them in my opinion would have turned out better with another smoking wood. 
    I’m not a fan of mesquite myself for smoking. However if you have access to mesquite wood it is excellent for grilling. Burned down to red coals it imparts only a very slight taste. But it burns very hot making it excellent for grilling beef and pork cuts. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Legume
    Legume Posts: 15,936
    Valentina’s cooks over mesquite.  I suspect it’s much better burning clean vs the BGE environment.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    My kid wanted to have a "Friendsgiving" on Friday so I picked up a Breast instead of another turkey.  Thought Id give this recipe a run.

    Left the skin on but added rub under the skin and on top.


    Just before the foil and flip


    Cut to remove breast meat


    Plated


    I added some dark meat from the Thursday cook to add some variation and since there were 8 of them to add more meat.

    I cooked with 1/2 Rockwood/ 1/2 Mesquite which is my normal.
    I will make this again as it was amazing but I will cut the butter in half
    There wasnt a piece of turkey left when they were done

    Used that Breast bone on Saturday to make stock for Orzo Turkey Soup



    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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