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I have to admit I have never done a bone in turkey breast before. After I unwrapped it, all it really was is a turkey without any legs/dark meat. This one was 9 lbs and got it on sale for $.99 a lb so I figured I'd give it a shot. My plan was to brine it. I'll admit when I bought it, I didn't look at the label. Went I went to brine it, I noticed it had been packed in a 15% solution. So, I put it in a pot of water to remove the solution. I left it for 8 hours. When I drained it, it was easy to see the color change in the water as well as smelling the solution. I figured it probably already had enough salt in it so when i made the brine ( not technically brine on this one) I didn't add any salt. I just added brown sugar, onion powder, garlic powder. a cajun spice powder and some celery seed and let it go over night.
I smoked it with pecan. I started at 275 and let it ramp to 315 degrees with the intent of tenting the bird at 165 internal. To prep it after the brine, I melted 1 stick on unsalted butter and added oregano, parsley and thyme. I injected some of it and then coated the skin with the rest:
I also stuffed the cavity with sliced apples and oranges. I added orange juice to the bottom of the roaster as well. I basted every 30 minutes after the first hour from the drippings in the pan. After 3 hours, she hit 165:
I cut out the breast and then sliced them up for dinner. I have to say, this is by far the most tender and juiciest turkey I have ever done. I did change my recipe from the way I do a whole bird. I think I'm going to stick with this one the next time I do a whole bird and see what happens. I actually tried cutting out the wish bone for my son and it didn't make it. It was too tender in that regard and broke in half. To me, it was a good sign, to my son, disappointment.
The leftovers are in the fridge and I'll run them through the slicer tomorrow for some thin sliced Sammie meat.
Thanks for looking.
I smoked it with pecan. I started at 275 and let it ramp to 315 degrees with the intent of tenting the bird at 165 internal. To prep it after the brine, I melted 1 stick on unsalted butter and added oregano, parsley and thyme. I injected some of it and then coated the skin with the rest:
I also stuffed the cavity with sliced apples and oranges. I added orange juice to the bottom of the roaster as well. I basted every 30 minutes after the first hour from the drippings in the pan. After 3 hours, she hit 165:
I cut out the breast and then sliced them up for dinner. I have to say, this is by far the most tender and juiciest turkey I have ever done. I did change my recipe from the way I do a whole bird. I think I'm going to stick with this one the next time I do a whole bird and see what happens. I actually tried cutting out the wish bone for my son and it didn't make it. It was too tender in that regard and broke in half. To me, it was a good sign, to my son, disappointment.
The leftovers are in the fridge and I'll run them through the slicer tomorrow for some thin sliced Sammie meat.
Thanks for looking.
That is some of the most juicy meat I have ever seen. On another note... did your son have a bone to pick with ya?¿
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