Just finished a turkey breast pictures included


 
V

Vic C

TVWBB Member
i'll be darn, what kind of process did you use? its lookin nice and juicy, and temps. etc? i have yet to do a turkey, anything?
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And do you buy just the breasts or hows that work? thank you very much -Dan
 
It was just the breast. I brined it for 48 hours. I smoked it at 275 for until it reached 165 which took 4 hours. I wanted to do 3 more breasts but the store only had one. I guess that means i'll be smoking some more next week.
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That DOES look great, Vic. Now that you've baited us though, you gotta tell us about the brine and the spices you used.
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Great job!

Bill
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The brine was basically Cup of salt, cup of brown sugar, 2/3 cup of ground pepper, and 1/2 cup of mince garlic. The rub is a rub that I love and use for just about everything. I make one big batch of in and than put some in a smaller shaker. 1 cup of salt, granulated garlic, onion powder, sugar, brown sugar, 1/2 cup of paprika, ground pepper, and I'll put a sprinkle of allspice, cumin and cinnamon in.
 
Damn Vic, first the tri tip and now turkey breasts. Another job well done. Now you have me wanting to make turkey. Keep the pics comin.

Erik
 
The turkey pics. look great. I saw on the Food Network the other night where this guy in Arizona smokes everything. He rubbed margarine all over a whole turkey. He put his rub all over it, then smoked it at 225-250 for 14 hours. He used a set of tongs and just pulled the meat right off the bone. He sells pulled turkey sandwiches. They looked good. Has anyone smoked a whole turkey this long? I've only smoked one turkey (12 lbs. for 10 hours).

Any thoughts?
 
Thanks for the info Dave. I don't think that I will need 14 hours. I am going to give this a shot in the near future. Larry's bird really looked good.
 
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