Reply to "Turkey Reports - 2009"

Former Member

I smoked a 6.5# kosher turkey breast to go along with a larger bird the wife was cooking for a Christmas get together. Dry brined with kosher salt for a couple of days(method call for 3 days). After a generous coating of CS spicy Chicken rub, I decide to see what a light dusting of of turbinado sugar would do.

Results were the most awesome dark brown, mahogany color ever. Loved it. Taste not effected but presentation was a hit. Excellent in every way.

Smoker: 020
Turkey size: 6.5# breast
Preps: Dry brine, CS rub w/ turbinado sugar dusted over the top, 3 1/2"x2" squares of pecan and 1 similar sized piece of apple
Smoker temp: 250*
Comments: Pulled at 162* (3.5 hours or so) Excellent flavor. Beautiful dark color. Was a hit with company

12/29/097:00 PM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...