Did up another turkey breast this weekend. Thought i would mix it up a little with the juice from a jar of pickled jalapenos and some butter.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug07_0001.jpg)
1 stick butter to 1/3 cup juice, pulled the skin back, injected with the juice, through on some rub then pulled the skin back over and somemore rub
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug07_0002.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug07_0004-1.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug07_0005.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug07_0006.jpg)
In the smoker with 3 hr alder at 220 F after the smoke time, dumped the drip pan and put a pan under the breast to catch the drippings for some killer gravy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug08_0009.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug08_0010.jpg)
Picked some corn, made up some taters and some gravy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug08_0011.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Aug08_0012.jpg)
The turkey was moist and sooooo tender with on hint of the pickle juice. I didnt tell anyone about the juice just to see if it stood out, not even the neighbors girlfriend who thinks black pepper is hot could tell might have to try 1/2 cup juice next time. Total from start to finish was 8 hr at 220 F vent wide open the whole time
looks good, I wondered how the pickle juice would turn out.
Real creative, looks good. What IT did you take the breast to.
Quote from: mikecorn.1 on August 10, 2009, 02:01:16 PM
Real creative, looks good. What IT did you take the breast to.
Pulled out when the IT hit 160 F
Cool, thanks for the info.
Looks great. I bet it was very juicy.
That looks great OU812!
I've used pickle juice for steak but now I have to try it on turkey.
Great idea!
Carolyn