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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-20-2012, 07:16 AM   #1
captndan
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Default Beautiful breasts

I have never done just a turkey breast. Any tricks or tips?
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Unread 11-20-2012, 07:38 AM   #2
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I've always fried my stand-alone breasts, but this year I will cook them in my smoker along with the whole turkeys. I plan to treat them identically other than the obvious cook times.
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Unread 11-20-2012, 08:30 AM   #3
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325 until its 165
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Unread 11-20-2012, 08:51 AM   #4
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Just did one last night, brined for 20 hours and injected with herb butter, on the smoker at 390 for a little over an hour and a half.

Rested in a foil for 30 minutes then sliced.
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Unread 11-20-2012, 04:06 PM   #5
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Pron?
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Weber kettle grill
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Unread 11-20-2012, 04:19 PM   #6
DownHomeQue
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the Title gets
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Unread 11-20-2012, 04:22 PM   #7
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I predict this is going to be a heavily clicked thread.
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Unread 11-20-2012, 04:35 PM   #8
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Massage them gently until ready for .........oh this isn't woodpile.

Brine them and smoke them low and slow until about 155 + or - internal (if you pull at 165 they are done and will continue to cook) and then rest for 30 minutes!
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