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Simple Breast
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FlaPoolman
Posts: 11,677
Love a good butt cook but turkey is great. Wanted crisp skin and moist meat so rinsed and left in fridge for a couple of hours uncovered. No oil but healthy rub of Swamp Venom and some of Richardfl's rainbow pepper blend. Cooked over a drip pan with red wine and water mix at 325 indirect for 2 1/2 hrs to 160 internal (this one's 7 1/2#) the wood was 2 small pieces of wild cherry. The skin was great with a real bite and breast very moist. Still can't figure out if I'm a butt or breast man :woohoo: :woohoo:
Going on with the SV and Rfla's pepper
2 1/2 hours later
Sliced and ready (note the juices on the plate) very moist and we already ate the skin.
Going on with the SV and Rfla's pepper
2 1/2 hours later
Sliced and ready (note the juices on the plate) very moist and we already ate the skin.
Comments
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Very nice looking breast..can I say that to a guy? Have you ever brined your turkey before? You will never go back when you do. Moist and flavorful. If you need a recipe for the brine (basic) let me know.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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nice looking cook...reminds me I have one of them in the freezer.www.ceramicgrillstore.com ACGP, Inc.
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I haven't done a turkey breast in awhile. Good idea for the weekend
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Looks like a pretty solid cook Pat.
Mike -
Yea thats fine just no nice butt comments never brined a butt but injected a fried turkey one time and all i tasted was the spice and never tried again. Guess I got the first one so wrong that it soured me on it. I would like the brine recipe, if you don't mind, to maybe try in the future.
Thanks -
Thanks Tom,, Also thanks for the Email response. I need to get with you about the slider setup and another spider and rig. I don't want to miss any parts. Love your products and now the news letter.
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Great quick and easy cook even if it is healthy
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Thanks Mike,, It's a version of the kiss method that the wife recoined. KISDA keep it simple dumb a$$ :ohmy: Looking forward to seeing you in Atlanta. I'll be the one with the red jugs (Bloody Mary's) :woohoo: :woohoo:
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Pat, Look great I like the crispy skin as well. JD
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Thanks Fire,, I think the time in the fridge uncovered allowed the skin to dry so it crisped up to the crunchy stage. If you noticed in the pics the skin was the first to go.
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Pat, I like the crunch great job! JD
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I need that slice there for some a sub.
Nice looking cook.
Kent -
Looks great Pat.If all of that does not get consumed tonight you will have a great lunch time snack tomorrow.As to your preference to butt or breast guy(you like um both.)
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LOL Thanks Darnoc, have 2 sammy's in the fridge for tomorrow. :woohoo: :woohoo:
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Emailing it to you now
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there be many brine recipes. I will talk to little chef and send you some via email. Got to run, it is nearing my bed time. I get up at 4 am.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Pat,
That was a really nice cook. All the parts are good, too--breast, thigh, butt, leg...:) -
Quite a crust on there...very nice.
Turkey season is almost here. For some reason I never cook turkey between April and September. -
I am a Thigh Guy.
Walt
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