Hello all,
At a time when so many of us are planning smoking or grilling turkey, some for the first time, I hoped this would be helpful.
I started with 2 huge all natural, organic, boneless breasts and 6 intact legs.
I made two different brines. One with turkey stock, apple cider, orange juice, apples, oranges, rosemary, thyme, & onions, with apple maple piloting mid from Frasier Farms. The other with turkey stock, orange juice, onions, oranges, garlic, thyme, rosemary, and Meat Church Bird Baptism brine mix. Brined overnight. Rinsed well in cold water and toweled dry.
I cut both of the monster breasts in half. I sprayed all of it, i.e., breasts and legs with duck fat.
I drizzled Fireshire H sauce on half the breasts, and maple syrup on the legs. I rubbed the legs with Heath Riles Apple BBQ rub. I rubbed the breasts with H Sauce with Meat Church Holy Gospel. I rubbed the other breasts with No Shit salt free poultry rub & Kinders Buttery Poultry Rib.
The breast went on KBQ stick burner at 8:30 with cherry splits between 250 & 275.
When breasts have been on for a while, with good color and roughly 115 internal I’ll put the legs in.
I’ll pull the breasts at 140. I’ll wrap the butter & herb breasts in butter and honey. I’ll wrap the breasts with H sauce and Holy Gospel in butter & a drizzle of H sauce in foil. In 300 degree oven till internal hits 155. And rest wrapped. The carry over will take them to 160-165.
When I pull the breasts, and the legs have some color, I’ll take the pit up to 325 till 170 -175 internal.
Sound like a plan?
I’ll keep you all posted.
See picks below:
JD
At a time when so many of us are planning smoking or grilling turkey, some for the first time, I hoped this would be helpful.
I started with 2 huge all natural, organic, boneless breasts and 6 intact legs.
I made two different brines. One with turkey stock, apple cider, orange juice, apples, oranges, rosemary, thyme, & onions, with apple maple piloting mid from Frasier Farms. The other with turkey stock, orange juice, onions, oranges, garlic, thyme, rosemary, and Meat Church Bird Baptism brine mix. Brined overnight. Rinsed well in cold water and toweled dry.
I cut both of the monster breasts in half. I sprayed all of it, i.e., breasts and legs with duck fat.
I drizzled Fireshire H sauce on half the breasts, and maple syrup on the legs. I rubbed the legs with Heath Riles Apple BBQ rub. I rubbed the breasts with H Sauce with Meat Church Holy Gospel. I rubbed the other breasts with No Shit salt free poultry rub & Kinders Buttery Poultry Rib.
The breast went on KBQ stick burner at 8:30 with cherry splits between 250 & 275.
When breasts have been on for a while, with good color and roughly 115 internal I’ll put the legs in.
I’ll pull the breasts at 140. I’ll wrap the butter & herb breasts in butter and honey. I’ll wrap the breasts with H sauce and Holy Gospel in butter & a drizzle of H sauce in foil. In 300 degree oven till internal hits 155. And rest wrapped. The carry over will take them to 160-165.
When I pull the breasts, and the legs have some color, I’ll take the pit up to 325 till 170 -175 internal.
Sound like a plan?
I’ll keep you all posted.
See picks below:
JD
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