I picked up a few 8 pound turkey breasts the other day. I thought these were boneless but oh we'll they will be tasty! CT smothered and dusted with MAKs bird rub and into the Bradley burning apple pucks.
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At 250 degrees it took about 5 1/2 hours to reach 165.
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Once these cool off I'll slice them up thin with the meat slicer. When I do the next one Tuesday I'm going to debone it first and tie it up.
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Oh yeah baby. Those look great. Nice grub.
Looking goooooood!!
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Looks great. I leave the bone in, seems to add a little flavor.
Man that's going to make a great sammie, one of my all time favorites...
That sure does look good!
Got it sliced up today and made some open faced Sammie's :D
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Dang this turned out great!
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I'll trade yah half a Meatloaf sammy for half of one of them turkey Sammys, That looks good!!
Keymaster you got a deal!!
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Ohhhhhhhhhhhhhhh Yaaaaaaaaaaaaaaaaa!!!!!
Open Face Turkey....Looks awesome! I'll take two!
Good lookin bird and that sammie looks great.
Throw some taters on there and I'll be right over. ;D
QuoteThrow some taters on there and I'll be right over
Yeah I missed the taters..didnt have instant and I didnt want to wait on boiling any ;D
But you're right..taters woulda hit the spot with it.
That looks De---licious!