Spun a breast on the minitisserie

[CaseT]

Brined a Turkey breast in Pop's brine for 5 days. Seasoned with black pepper and garlic powder. Put it on the spit over kbb and cherry in the mini-booster running 325°-350°.

Pop's brine:

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

My standard side light method:

Ready for a spin

Close to being done, IT at 145°

And done!

 

[Pat G]

Case, that looks really good, way to keep that bird moist.

 

[Scott M.]

Man, that looks moist! where is my plate!

 

[Cliff Bartlett]

That is a perfectly cooked chicken breast Case. Some of the most gorgeous looking slices I've seen.

 

[Michael C.]

Wow that looks really good! Very moist and I bet very tasty!!!! Nice job!!!!

 

[CaseT]

Case, that looks really good, way to keep that bird moist.

Man, that looks moist! where is my plate!

That is a perfectly cooked chicken breast Case. Some of the most gorgeous looking slices I've seen.

Wow that looks really good! Very moist and I bet very tasty!!!! Nice job!!!!

Thank you!

It was a great tasting bird. We devoured one half of the breast then used the second half for a hearty turkey noodle soup to stave off the cold, wet, windy weather we had last weekend!

 

[Rich Dahl]

I love good moist turkey and that had to be by looks alone one of the best I've ever seen. Great cook Case.

 

[Bob Ivey]

Agree with the others Case, very moist looking turkey. Have always been a dark meat fan because they are normally more moist but that looks like it will be very good and very moist. Great Job Case.

 

[Kevin L (NKY)]

Case excellant looking bird so moist and I love the idea of bbq bird for the noodle soup a extra layer of flavor , well done.

 

[Robert-R]

You done good, right there! Turkey looks perfect & let's hear it for rotisserie cooking.

 

[Phil M]

Oh my word. That looks amazing.

 

[CaseT]

I love good moist turkey and that had to be by looks alone one of the best I've ever seen. Great cook Case.

Thank you Rich! it was good and juicy!

 

[CaseT]

Agree with the others Case, very moist looking turkey. Have always been a dark meat fan because they are normally more moist but that looks like it will be very good and very moist. Great Job Case.

Thank you Bob! Yeah it was dripping!

 

[CaseT]

Case excellant looking bird so moist and I love the idea of bbq bird for the noodle soup a extra layer of flavor , well done.

Thank you Kevin! Pretty much every bird we do gets turned into soup or stock. I hate wasting the carcass and other parts. When I boil down for stock I pour it into ice cube trays and freeze it. If you pour out of a measuring cup you can count how many cubes equals a cup. Then into the freezer. Once frozen I pop the stock cubes out of the trays and seal them in vac pack bags. I label the bag with how many cubes equals a cup. Then when we need a cup or two of stock I can remove what I need and reseal the bag. Works great.

Yes smoked bird adds good depth to the what ever you are making.

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You done good, right there! Turkey looks perfect & let's hear it for rotisserie cooking.

Thank you Robert!

My Sous Chef is always wanting to spin something for dinner!

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Oh my word. That looks amazing.

Thank you Phil! Good stuff for sure!