CaseT
TVWBB Platinum Member
Since we didn't do thanksgiving at our place this year I knew there wouldn't be any leftovers. Planning for this I picked up a whole turkey breast to cook. Well a week later I couldn't take it anymore, I needed a turkey sandwich!
Pulled out the breast and let it thaw in the fridge for a week. I like to dry brine so I the day before cooking it I got the brine going. I use a mixture of 2 tablespoons kosher salt, 1 teaspoon baking powder. Note that this is enough to do a 12-14 pound bird. I spatched the bird and reserved the backbone for stock. Liberally sprinkle the mixture on all surfaces of the bird. To that add any dry spices that you want. I used pepper, garlic & onion powders, paprika. Place the bird on a drying rack above a roasting pan or other pan. Place in the fridge uncovered. I like to do this 24 hours prior to the cook, 8 minimum.
I wanted to smoke the breast, the wife did not, so I cooked this in oven @ 325°. I used fresh herbs on top during the cook. Took the bird to 165°.
We went traditional with mashed taters and stuffing. I used the backbone stock for the stuffing and gravy.
Used the Meater+ again. This time the ambient temp was working better. Note this photo was at the start of the cook. That Bird was chilly!
Pulled out the breast and let it thaw in the fridge for a week. I like to dry brine so I the day before cooking it I got the brine going. I use a mixture of 2 tablespoons kosher salt, 1 teaspoon baking powder. Note that this is enough to do a 12-14 pound bird. I spatched the bird and reserved the backbone for stock. Liberally sprinkle the mixture on all surfaces of the bird. To that add any dry spices that you want. I used pepper, garlic & onion powders, paprika. Place the bird on a drying rack above a roasting pan or other pan. Place in the fridge uncovered. I like to do this 24 hours prior to the cook, 8 minimum.
I wanted to smoke the breast, the wife did not, so I cooked this in oven @ 325°. I used fresh herbs on top during the cook. Took the bird to 165°.
We went traditional with mashed taters and stuffing. I used the backbone stock for the stuffing and gravy.
Used the Meater+ again. This time the ambient temp was working better. Note this photo was at the start of the cook. That Bird was chilly!
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