Pellet Fan
Here's How I.... => Cook Chicken/Turkey/Fowl => Topic started by: triplebq on September 15, 2017, 06:51:38 PM
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Super easy to fix
1. Inject Turkey Breast with Cajun Injector Creole Butter Marinade [Note: I removed the skin from the top of the turkey].
2. Into the fridge overnight.
3. Coated with Salt and Pepper. The ration was 1 part Salt to 1 ½ parts Pepper. Just good old S&P.
4. Smoked for about 2 hours @ 265 or until temp reaches around 140 or so.
5. Coat the Turkey Breast with butter and wrap in foil.
6. Pull with temp hits 160 – 165 degrees.
7. Let rest then slice.
(https://i.imgur.com/gs9Zmdp.jpg)
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That's the moistest turkey breast I've ever seen. .....Great cook! triplebq. Who wouldn't want a slice of that?
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That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.
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Here's another one I need to try - that truly is the juiciest turkey breast I've seen. :clap:
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I have not made a turkey breast for awhile. I need to rectify that. Nice work.
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That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.
Same here, whenever I do cooks my neighbors always want Turkey Beast.
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Great looking turkey and nice clear instructions. Thanks.
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That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.
Same here, whenever I do cooks my neighbors always want Turkey Beast.
Do you have a deli slicer? I can get massive 5 pound breasts from a local restaurant supply place. I usually cook them the day before, then cool overnight in fridge. Slice moderately thin on the slicer next day, and pour the warmed up butter/juice mixture over the slices before gently warming the whole pan. It stretches the yield a little bit, and makes for a nice uniform pan of slices.
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I do have a slicer. Never thought about slicing thin for sandwiches. Will give that a try.
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I do have a slicer. Never thought about slicing thin for sandwiches. Will give that a try.
Had a party for our granddaughter a couple weeks ago. Did a turkey breast, and did about 3 pounds of bacon on the pellet grill. Had brioche buns, lettuce, tomato, pickle, mayo, mustard, onion, and BBQ sauce for a kind of make your own turkey club buffet. Worked out great.
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Oh man, now you are talking :lick:
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Very appealing!
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That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.
I too brine, but I think we can all agree that moist turkey breast is a perfect fit for a pellet grill. So well received by the crowds.
DK
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Looks fantastic.
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Very nice, triple! How much did the breast weigh? And when injected did you use all of the marinade?
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Very nice, triple! How much did the breast weigh? And when injected did you use all of the marinade?
I purchased the breast from Restaurant Depot. I believe the breast weighted about 5-6 pounds and was made up of 2 smaller breast like you see above. Sorry but I'm going from memory. I injected each breast with about 8 oz or more of marinade.
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(https://i.imgur.com/gs9Zmdp.jpg)
That earns a higher score than any turkey breast I've ever cooked.
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Did you cook it on the FEC 120? or one of your other cookers?
If it was cooked with pellets, what kind were they?
It looks great.
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Was that boneless?
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Did you cook it on the FEC 120? or one of your other cookers?
If it was cooked with pellets, what kind were they?
It looks great.
I believe this one was done one the FEC-120 but I have done them on my Grid Iron. I use LumberJack Oak Hickory Cherry blend.
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Was that boneless?
Yes boneless. My local Restaurant Depot and Chef Store carries them.