DaveNH
08-23-2009, 09:45 PM
I like the meat dept at our local BJ's wholesale club. They are always messing up tags and marking stuff down. So I give the meat section a good going over whenever we go there. This time we find they can't tell the difference between whole turkey and turkey breast :). The turkeys were tagged breast and the breasts were tagged turkeys :). So bought me a bunch of fresh Purdue whole trimmed (no wings attached) turkey breasts for $1.19 lb.
Here's a few of the breasts getting ready for the smoker. Trying to stay away from salt, so no brining. Just little evoo rub, some garlic and basil.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3255.JPG
Here they are after 2hrs in some cherry smoke @ 290°. The smaller one in the back is ready to come out, pulling these at 165°. The other two finished up 20 minutes later.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3258.JPG
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3257.JPG
All together and resting.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3259.JPG
Some sliced and plated pics. Along with some asparagus and grilled red potatoes. Pulling them early enough still keeps them pretty moist without the brining. We liked them. :banana_smiley:.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3260.JPG
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3263.JPG
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3264.JPG
Plenty of leftover turkey, sandwich meat for my lunches :bounce: .
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3267.JPG
Thanks for looking!
Here's a few of the breasts getting ready for the smoker. Trying to stay away from salt, so no brining. Just little evoo rub, some garlic and basil.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3255.JPG
Here they are after 2hrs in some cherry smoke @ 290°. The smaller one in the back is ready to come out, pulling these at 165°. The other two finished up 20 minutes later.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3258.JPG
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3257.JPG
All together and resting.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3259.JPG
Some sliced and plated pics. Along with some asparagus and grilled red potatoes. Pulling them early enough still keeps them pretty moist without the brining. We liked them. :banana_smiley:.
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3260.JPG
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3263.JPG
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3264.JPG
Plenty of leftover turkey, sandwich meat for my lunches :bounce: .
http://www.ournhplace.com/images/Smoker/Turkey%20Breast%2008.23.09/DSCN3267.JPG
Thanks for looking!