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Turkey breast

Fluffyb
Fluffyb Posts: 1,815
edited November -0001 in EggHead Forum
I noticed this week that packaged turkey lunchmeat was tasting particularly salty. I looked at the sodium content and it was 40% of the daily suggested amount for 3 slices! So I decided to make my own. Lucky for me the local grocery had fresh Foster Farms whole breasts on sale. Brined it for 7 hours then on to the egg at 350 for about 2 hours. Took it off at 162. I know the brine added sodium, but not nearly as much as the packaged stuff.

Also made something the fiance called "Little Rat Bastards" as opposed to "Atomic Buffalo Turds". The LRB's had no heat to them. Stuffed a baby bell pepper with a blend of cream cheese & cheddar mixed w/Penzey's Tuscan Sunset. Wrapped in bacon and put on with the turkey.

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Cooked up some fresh green beans, tomatoes & vidalia onion in a litte bacon fat.

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Add fresh corn and oh what a meal. And can't wait for the sandwiches this week!

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