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Old 02-27-2013, 09:32 PM   #1
Knows what a fatty is.
Join Date: 03-05-12
Location: Mitchell, sd
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 bird...no 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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Old 02-27-2013, 09:39 PM   #2
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI

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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Old 02-27-2013, 09:52 PM   #3
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

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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Old 02-27-2013, 09:56 PM   #4
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Join Date: 09-11-11
Location: Baltimore, Maryland

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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Old 02-27-2013, 10:12 PM   #5
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Join Date: 09-05-12
Location: Midwest

I'm with CD, I'd wrap it in bacon to help keep it moist.
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Old 02-27-2013, 11:34 PM   #6
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

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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