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Offline bbqchef

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Turkey Breast
« Reply #-1 on: November 06, 2012, 08:08:38 AM »
Smoking a 5# bone-in turkey breast today -- even though it's only 32 degrees. Brined it Sunday and air-dried it (in the refrigerator of course) yesterday.

I just got an iGrill so I'm going to play with that as the turkey cooks. (But I'm still using the ET-372 as a back-up). I know, it's redundant but as an airplane pilot I've learned to like redunancy <lol>!

Will post info and pics later. I have the recipe as a PDF if anyone wants it.

Mike
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Offline squirtthecat

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Re: Turkey Breast
« on: November 06, 2012, 08:53:38 AM »

Gonna be good!
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Offline TMB

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Re: Turkey Breast
« Reply #1 on: November 06, 2012, 11:12:31 AM »
Quote from: bbqchef on November 06, 2012, 08:08:38 AM
Smoking a 5# bone-in turkey breast today -- even though it's only 32 degrees. Brined it Sunday and air-dried it (in the refrigerator of course) yesterday.

I just got an iGrill so I'm going to play with that as the turkey cooks. (But I'm still using the ET-372 as a back-up). I know, it's redundant but as an airplane pilot I've learned to like redunancy <lol>!

Will post info and pics later. I have the recipe as a PDF if anyone wants it.

Mike
Yep, redundancy is a good thing  ;)              My late Father was an airplane pilot and mechanic
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Offline bbqchef

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Re: Turkey Breast
« Reply #2 on: November 06, 2012, 12:55:23 PM »
Don't know how to fix 'em... just drive them <lol>!
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
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Weber kettle
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Barry CB Martin

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Re: Turkey Breast
« Reply #3 on: November 06, 2012, 01:30:09 PM »
Quote from: bbqchef on November 06, 2012, 08:08:38 AM
Smoking a 5# bone-in turkey breast today -- even though it's only 32 degrees. Brined it Sunday and air-dried it (in the refrigerator of course) yesterday.

I just got an iGrill so I'm going to play with that as the turkey cooks. (But I'm still using the ET-372 as a back-up). I know, it's redundant but as an airplane pilot I've learned to like redunancy <lol>!

Will post info and pics later. I have the recipe as a PDF if anyone wants it.

Mike

SRG?
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Offline bbqchef

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Re: Turkey Breast
« Reply #4 on: November 06, 2012, 04:50:10 PM »
CB.. Nope... doing it in the WSM.
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline bbqchef

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Turkey Breast wired for sound <lol>
« Reply #5 on: November 06, 2012, 05:18:59 PM »
I've seen less wiring on a cardiac patient with the iGrill and ET-372 in a 4.7-pound bone-in turkey breast <lol>...

but here's  the finished bird...

[attachment deleted by admin]
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
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Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline smokeasaurus

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Re: Turkey Breast
« Reply #6 on: November 06, 2012, 07:12:44 PM »
Very nice!
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Offline mikecorn.1

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Turkey Breast
« Reply #7 on: November 07, 2012, 08:28:27 AM »
Looks great!


Sent from my iPhone 5 using Tapatalk
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Offline bbqchef

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Re: Turkey Breast
« Reply #8 on: November 07, 2012, 01:24:11 PM »
Here's what the turkey breast looked like wired with the ET and iGrill...

It was an interesting experiment.

[attachment deleted by admin]
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Author of "Mastering BBQ"
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Broilmaster P-3
Yoder YS640
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Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline smokeasaurus

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Re: Turkey Breast
« Reply #9 on: November 07, 2012, 02:25:55 PM »
Good thing a lightning storm didn't pass over or:

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Offline bbqchef

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Re: Turkey Breast
« Reply #10 on: November 07, 2012, 03:12:33 PM »
It sliced up pretty nicely...

[attachment deleted by admin]
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)
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