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Unread 02-27-2013, 08:32 PM   #1
Got Wood.
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Default Skinless Turkey Breast

Anybody done skinless turkey breasts? Since I am a poultry consultant, I have access to turkey breast taken directly off the processing or injections, but directly off the bird into my freezer...They are literally cut right off the breastbone. Any thoughts would be appreciated. Want to do them on PBC.
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Unread 02-27-2013, 08:39 PM   #2
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I'd brine it, and then have at it on your PBC.
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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Unread 02-27-2013, 08:52 PM   #3
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Yeah, you definitely need to keep that breast from drying out. Brining is a great idea. Maybe drape it or wrap it with something with some fat in it, like bacon or prosciutto. I know that kind of kills the health advantage of turkey breast, but the biggest challenge of smoking turkey breast is keeping it moist and tender.

I like to add fresh herbs, especially fresh rosemary, into my chicken and turkey brines. You can really taste it in the finished bird.

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Unread 02-27-2013, 08:56 PM   #4
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Brine, rub, cook to 165, easy. Maybe through some light fruit wood on the coals.
"It's all about the Hill Country brisket."
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Unread 02-27-2013, 09:12 PM   #5
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I'm with CD, I'd wrap it in bacon to help keep it moist.
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Unread 02-27-2013, 10:34 PM   #6
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Brine it and cold smoke it over a pan of ice then grill it or batter it and do Kettle Fried Turkey.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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