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Maple Brined Turkey Breast...my first whole turkey breast ever!

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    Maple Brined Turkey Breast...my first whole turkey breast ever!

    This was a first for me, cooking a bone-in turkey breast. Brined overnight, 4 1/2 hours on the Primo LG with a touch of Sugar Maple, then glazed with a maple/dijon mixture...just loved the results here...

    Click image for larger version

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    #2
    Looks great. What did you set your temps to?

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    • Sharklovers
      Sharklovers commented
      Editing a comment
      I shot for 225 - which I had for a good hour, then I shot up to 260, and stayed between 250-260 for the remainder..I'm wondering if the addition of the wood made it burn a bit hotter?

    • EdF
      EdF commented
      Editing a comment
      I don't think the hotter would have hurt from a skin perspective.

    #3
    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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    Last edited by Medusa; August 18, 2017, 02:41 AM. Reason: Noted target temp was originally 325

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    • Sharklovers
      Sharklovers commented
      Editing a comment
      Great info, thank you!

    #4
    Beautiful!

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      #5
      Great lookin bird!

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        #6
        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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