Fresh Turky Breast and some Experimenting

[OldHickory]

Wanted to try some different approaches to my turkey this year before Thanksgiving.  Sooooo bought a fresh turky breast.






Into the brine for 20 hr


Selected seasoning and injections


A rub downwith OO, Cajun shake and Creole butter injection on one side-- Montreal seasoning and lemon/garlic butter injection on the other side


Into the Bradley with a Maveric probe on one side and a PID probe on the other side.  PID set at 225*.


After 51/2hr of cook and Hickory smoke, IT of PID @ 165* and Mav @ 167*  Removed and FTC for 2hr until time to serve.


With steamed veggies and cheddar cheese, sweet potatoe caserole, corn spoon bread, the turkey, ---and of course some good wine.

[squirtthecat]

Looks fantastic!

[mikecorn.1]

Looks good!


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[ghost9mm]

Well it sure looks good to me...should be some left overs... :D

[OU812]

Awesome!

That there plate of grub just made me hungry,,,,,,,,,,,,,,,,again.

So,,,,,,witch side did ya like best?

[hal4uk]

Yup.  Nice bird.  No lemon teeeeeeee-tas, but...  I'd hammer it!

[muebe]

Great looking bird! Looks like your getting some practice in before Thanksgiving  ;)

[SiFumar]

That's awesome looking!  I'm curious on which side you preferred.  That was an interesting idea you came up with to try.

[OldHickory]

Awesome!

That there plate of grub just made me hungry,,,,,,,,,,,,,,,,again.

So,,,,,,witch side did ya like best?

That's awesome looking!  I'm curious on which side you preferred.  That was an interesting idea you came up with to try.

The results were interesting,--- I really couldn't tell much difference in one side or the other.  I now wonder if some translocation accross the breast cartilage is possible?  Nevertheless, the meat was very tasty, moist and tender.   I think a faster cook at a higher temp might give some improvement.  That is certainly possible with the SRG as other members have demonstrated.