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Mastermind

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I should try your brine method. My current go to is Cajun injector brand Creole butter injected everywhere. Whole pint. Then smoked overnight at 140-150° breast down. In the morning turn up the heat till temps safe to eat. The most jucy breast I've had on a turkey.

You should give it a try.
 

Stump Shot

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T-hour coming up Bird is in the roasting pan(old school blue one) and dressing and beans are along side. All that's left is the mashed up taters and gravy once I get that bird outta the pan.


I do the turkey different every year it seems. But the brine is a game changer.

I thought about putting it on the rotisserie on the Weber and just let it go, two things changed my mind, one I wanted the drippings for gravy and two it was a snowing and a blowing out of doors. Might as well make the inside of the house warm instead of the outsides I figureded.
 

Kiwioilboiler

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