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#1 |
Moar Padrons!
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I am planning to smoke a turkey this year again, but it seem like no one ever eats the dark meat. So......I am thinking of getting one of those boneless turkey breast about 3-4Lb. Have any of my smoker brethren here ever done one? Any different prep or suggestions? This will be on a Big Green Egg.
TIA! ![]() ps- This will only need to feed 4 (MAYBE 6) |
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#2 |
Grrrrrr
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Did one years ago, pretty sure it was with ribs & skin though.
Brined it overnight (10-12 hours) with Alton Brown's recipe, threw some oil & rub on it, used Lazzari mesquite lump charcoal and burned fresh rosemary branches & leaves for smoke at a chamber temp of around 350. Pulled it off at about 160F internal, figuring it would still climb a few degrees before carving. |
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#3 |
Still Watching My Back
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MMMMMM...smoked turkey...I don't see any reason why it wouldn't turn out great...I used to be a white meat only guy, but recently started eating dark meat. I may do just a breast this year as it is easier to deal with...
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#7 |
Sexy Dave
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What a waste. IMO, the dark meat is the best part of the bird. To each their own.
__________________
"Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin I "heart" Boobies and Beer! ![]() |
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#10 |
The Manhattan Project
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hhhmmm dark meat is soso but smoked turkey legs are great..... at least the ones in disney
were going to smoke a turkey this year too will probably be a whole bird other than that I am looking to steal ideas from you fine folks ![]()
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#11 |
Still Watching My Ash
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I smoked a boneless breast a few years back and it turned out pretty good. I brined it, but not long enough.
I may try and smoke some legs this year. I do like dark meat more than white. I just lke the flavor more than the white, but white meat seems more juicier if you ask me. |
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#12 |
Gentlemen, you may smoke!
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Almost everyone in our family eats the white meat only... So I only have to fight with my Dad over all the dark meat lol.
More for us! |
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