Turkey "Crowns" on WSM?


 

Dave Z

New member
Anyone have any experience if doing Turkey Crowns (just the breasts) on a WSM? SOmething you can buy here in the UK. Not sure if they are sold in the USA and/or called something else? At a minimum - is there a rule of thumb for time per pound for poultry?
 

PHolder

TVWBB Super Fan
We have those here in the US. I do bone in breasts and they turn out well. No complaints.
Here's what I do. The breast I get are already 'enhanced' so I skip the brine.
I can't find anything regarding time per weight but mine (5LBS) in less than two hours
 

Dan Lutter

TVWBB Member
already 'enhanced' is another name for meat tumbling. purpose to add salt water weight to a piece of meat. As an example a 12 lb turkey selling at 0.98/lb with 13 % of "enhancement", real cost is $1.13/lb. 13 % salt is bad enough but being cheated on real weight is call thieving.
 

Dwain Pannell

TVWBB Hall of Fame
I like to hang turkey breasts with the expandable cooking rack over an open fire in the WSM (PBC-style). They turn out great!
 

Dave Z

New member
Thanks folks, doing them today and will post how it goes. Will follow the instructions on TVB...
 

 

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