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This week's lunch...

Cory430
Cory430 Posts: 1,073
edited November -1 in EggHead Forum
Sammies with Maple smoked turkey tenders mmmm,
Maplesmokedturkeybreast003.jpg
Maplesmokedturkeybreast002.jpg
Maplesmokedturkeybreast001.jpg

A simple easy cook that feeds for a week :woohoo:
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Comments

  • BENTE
    BENTE Posts: 8,337
    great looking cook i am hungry and i just finished putting up my meatloaf ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • cookn biker
    cookn biker Posts: 13,407
    Great looking food! Good job!
    Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Eggtucky
    Eggtucky Posts: 2,746
    great lookin gobbler Cory..you should post how you prepped/cooked that!...
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  • Cory430
    Cory430 Posts: 1,073
    Thanks guys, gimme a bit and I'll get the recipe up.
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  • Cory430
    Cory430 Posts: 1,073
    Rub
    2 tble brown sugar
    1 tble sweet paprika
    2 tsp fresh ground black pepper
    1 tsp kosher salt
    1 tsp celery salt
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp cayenne pepper
    1/2 tsp dry mustard
    1.5 lbs turkey breast tenders

    Maple butter basting mixture
    1/4 cup dark maple syrup (I will use a little more next time)
    4 tble melted butter
    Mix together

    Rub the tenders and let sit anywhere from 2 hours to overnight in the fridge. I let them cure for about 3 hours and it seemed to be plenty.

    I cooked these indirect at 250 until the tenders reached 160 degrees. I started basting when the internal temp of the bird was about 135 and probably basted them about 3 times.

    Original recipe source: Steve Raichlen "BBQ USA"

    If you like turkey, this was really good eating!
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