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    Turkey Breast

    Any pointers or help on cooking a turkey breast on the pit, I have never done one, have smoked just about everything else, Thanks

    #2
    Turkey Breast

    The first turkey I shot tasted like boot leather and I gave away my next one. I have heard they are not bad cut up into nuggets and deep fried.

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      #3
      Chicken fry them or pound thin and cool like fajitas


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        #4
        Originally posted by rattler7696 View Post
        Chicken fry them or pound thin and cool like fajitas


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        This here

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          #5
          Turkey Breast

          A favorite around here marinated in buttermilk and chicken fried in strips with cream gravy.

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            #6
            I cut up and marinate overnight in Italian dressing then bake with potatoes and carrots. Fantastic the first night but dries out when you reheat.

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              #7
              We like em cut into strips and fried and dipped in honey mustard!!


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                #8
                I tried to grill it once and that's the reason I don't turkey hunt anymore.

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                  #9
                  Originally posted by Reel cajun View Post
                  A favorite around here marinated in buttermilk and chicken fried in strips with cream gravy.

                  This. Right. Here. Absolute best way I have ever had wild turkey hands down.


                  Sierracharlie out…

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                    #10
                    Not sure if you are talking wild or domestic...I’ve never done either on the pit. Here’s Hank Shaw’s version for wild: https://honest-food.net/smoked-turkey-breast-recipe/

                    I did his poached turkey breast recipe with my last turkey and it was great. I actually sous vide instead of poached, but similar. https://honest-food.net/wild-turkey-...ecipe-poached/

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                      #11
                      If you are talking about a skin-on, store bought turkey breast, brine and smoke. If wild (like others have said ) the only way I have found that’s any good is to cut into strips and chicken fry.

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                        #12
                        Domestic turkey, and any good brines recipes

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                          #13
                          Inject it and smoke it at about 200-225 until it reaches about 165 degrees.

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