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Saturday afternoon cook...turkey breast
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Dfishel
Posts: 104
Started with a 5.5lbs. bone in turkey breast, that I brined overnight for 15hrs. Then drained the brine and places it on a rack in the fridge for 4hrs. The egg was stabilized at 350F dome temp. It took 2hrs +\- to reach 160F internal temp. It was awesome!!
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Looks awesome! I have a boneless one in the freezer that I need to cook.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Looks super juicy. Did you rinse the brine off before drying in the fridge? What brine recipe did you use please?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking, I did not rinse off the brine before placing it in the fridge. I used Turkey Bath Brine 32 FL OZ's(Classic Holiday with Apple, Rosemary, and Sage) it is made in Austin,TX. , I purchased it from the whole foods on Bellaire. The brine says it's concentrate and can be mixed with a gallon of water. I did not mix any extra liquids with the brine, I just poured right on the turkey.
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Looks great. I'm getting ready to do a test turkey before thanksgiving and Reading discussions like this is really helping me prepare. Thanks guys!
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Cherry wood for smoke or no added wood? Color looks great!Extra Large, Large, and Mini. Tucker, GA
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Looks really juicy! Nice color too. What seasonings did you go with?- Proud owner of a Large BGE- Norman, OK
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350 indirect or raised direct?
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Indirect
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@Dfishel thanks.
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