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Maple Brined Turkey Breast...my first whole turkey breast ever!
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Club Member
- Sep 2014
- 666
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
Congrats! Nice lookin' bird. Below are the stats on a Bone-In Turkey Breast I did recently - first time. The bird came in at just under 8lb's before I Spatch-cocked it. I think the ABC site (SnS) says to shoot for the 340's. Cooker was finicky that day, so temps were up/down, up/down. The bird was cooked in exactly 1.5 hours - Amazing!
The original target temp was 325, which I look at for timing purposes. I made a vent adjustment at 322 degrees that actually caused the temp to drop and it took forever! to recover.
Hope this helps for future cooks - have fun! --Ed
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Looks great. i'll be trying out a turkey breast soon.
Just a brine with salt and sugar? Or did you add something else to it?
The maple/dijon thing, just equal parts?
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GregS, Thanks...I used this recipe...
It was really hot today. And by hot, I mean 100+ degrees F outside. In fact, it’s supposed to be in the high 100s and mid-70s at night for the next five days. That’s a whole lot of …
And yes, equal parts Maple syrup and Dijon, or you could brush it with honey mustard. Good luck! This was really good.
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