Here's How I.... > Cook Chicken/Turkey/Fowl

Turkey Breast

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triplebq:
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.

Queball:
That's the moistest turkey breast I've ever seen. .....Great cook! triplebq. Who wouldn't want a slice of that?

Free Mr. Tony:
That looks great. I make something really similar except I brine instead of inject. It's one of my most requested meats for parties.

pz:
Here's another one I need to try - that truly is the juiciest turkey breast I've seen.  :clap:

Bar-B-Lew:
I have not made a turkey breast for awhile.  I need to rectify that.  Nice work.

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