Wanted to try some different approaches to my turkey this year before Thanksgiving. Sooooo bought a fresh turky breast.
(https://lh6.googleusercontent.com/-nX_PY99xWHM/TrQ4CdYMdGI/AAAAAAAABgo/UtyBF8jkRdg/s800/P1010009.JPG)
(https://lh5.googleusercontent.com/-B-lyOOqjad8/TrQ4shf62qI/AAAAAAAABgs/hWdl3awvRIY/s800/P1010010.JPG)
(https://lh4.googleusercontent.com/-Rn5Q1cjhnao/TrQ5Qhgh2HI/AAAAAAAABgw/ncx1Xd7629Y/s640/P1010011.JPG)
Into the brine for 20 hr
(https://lh5.googleusercontent.com/-XGUFeYmm6EY/TrQ6HDNozaI/AAAAAAAABg0/IeHtpxjFAag/s800/P1010012.JPG)
Selected seasoning and injections
(https://lh4.googleusercontent.com/-_r0mPfDWASA/TrQ61TleQ1I/AAAAAAAABg4/354bhj7__Rw/s800/P1010013.JPG)
A rub downwith OO, Cajun shake and Creole butter injection on one side-- Montreal seasoning and lemon/garlic butter injection on the other side
(https://lh6.googleusercontent.com/-4P1X-Cj6la8/TrQ8UWzI_wI/AAAAAAAABg8/ab7hJV084Aw/s800/P1010018.JPG)
Into the Bradley with a Maveric probe on one side and a PID probe on the other side. PID set at 225*.
(https://lh6.googleusercontent.com/-2B_oRxGoQkI/TrQ9TjIXxFI/AAAAAAAABhA/Ur_bLBhhax0/s800/P1010020.JPG)
After 51/2hr of cook and Hickory smoke, IT of PID @ 165* and Mav @ 167* Removed and FTC for 2hr until time to serve.
(https://lh5.googleusercontent.com/-WpiHZW0XwLc/TrQ-fw4hIEI/AAAAAAAABhE/x4XrQg0ergA/s800/P1010023.JPG)
With steamed veggies and cheddar cheese, sweet potatoe caserole, corn spoon bread, the turkey, ---and of course some good wine.
Looks fantastic!
Looks good!
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Well it sure looks good to me...should be some left overs... :D
Awesome!
That there plate of grub just made me hungry,,,,,,,,,,,,,,,,again.
So,,,,,,witch side did ya like best?
Yup. Nice bird. No lemon teeeeeeee-tas, but... I'd hammer it!
Great looking bird! Looks like your getting some practice in before Thanksgiving ;)
That's awesome looking! I'm curious on which side you preferred. That was an interesting idea you came up with to try.
Quote from: OU812 on November 04, 2011, 06:15:53 PM
Awesome!
That there plate of grub just made me hungry,,,,,,,,,,,,,,,,again.
So,,,,,,witch side did ya like best?
Quote from: SiFumar on November 04, 2011, 10:05:10 PM
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.