Smokin-It User Forum!
Recipes => Poultry => Topic started by: Kutch98 on November 23, 2017, 12:29:08 AM
-
So last year I did just a turkey breast using DM’s brine and a few tips from another user on here. It turned out amazing. Followed pretty much the same steps this year, except on a full bird, and it was great once again. It cooked a little fast, I thought, and once I sliced I put it in the oven for a bit more cooking time to get ride of a few pink spots. Probes read 165 in the breast and 180on the legs after 3 ish hours. Smoker was set to 250. Pleasantly pleased. I’ll be bringing it to work Thirsday for a pot luck we are having.
Hope everybody has a happy thanksgiving.
-
Happy Thanksgiving Jake! You are going to have some happy coworkers.
-
Happy thanksgiving Jake! (From a fellow New Mexican!) and thank you for your service - enjoy that great looking bird today!
-
That's a great lookin' bird! Nice job Jake!