Netted Turkey Breast

Any food other than BBQ or Grilled.

Moderator: TBBQF Deputies

User avatar
Big Mike
Cowboy
Posts: 418
Joined: Sat Jan 13, 2007 12:17 pm
Location: Dayton, Ohio
Contact:

Netted Turkey Breast

Postby Big Mike » Sun Jan 14, 2007 9:05 am

Gonna do a 5lb netted turkey breast this afternoon. More to follow.
Mike

Eagle River BBQ
User avatar
Dallas
Rustler
Posts: 187
Joined: Sat Jan 13, 2007 11:04 am
Location: Hudson, OH
Contact:

Postby Dallas » Sun Jan 14, 2007 9:13 am

Don't forget to post some pics Mike!
Smoke 'em if you got 'em
User avatar
Gator
Sheriff
Posts: 6589
Joined: Mon Dec 11, 2006 3:53 pm
Location: Coppell, TX
Contact:

Postby Gator » Sun Jan 14, 2007 9:24 am

Sounds great,

Im brining a chicken right now. Gonna try that "high heat" method sombody posed on the BBQ-4-U forum the other day...gotta get the camera out.

Gator
Bill
Rustler
Posts: 101
Joined: Sat Jan 13, 2007 11:19 am
Contact:

Postby Bill » Sun Jan 14, 2007 9:38 am

I luv turkey! 8) Big Mike, I've done a few turkey breasts over the years but never netted one. How does netting help?
User avatar
Big Mike
Cowboy
Posts: 418
Joined: Sat Jan 13, 2007 12:17 pm
Location: Dayton, Ohio
Contact:

Postby Big Mike » Sun Jan 14, 2007 10:23 am

Bill, The first time I used a netted turkey breast it was because I could get it at Sams for $12 for a 5lber whereas at my grocery store it was costing me 4.99lb.

I think the netted turkey breast comes out moister. Since it is folded over inside the net I think it holds in more moisture.
Mike



Eagle River BBQ
Bill
Rustler
Posts: 101
Joined: Sat Jan 13, 2007 11:19 am
Contact:

Postby Bill » Sun Jan 14, 2007 10:26 am

I've always brined mine and they're very juicy but I might just have to try your method out. Do you find the netting sticks to the breast meat or do you treat the netting prior to cooking?

Thanks 8)
User avatar
Big Mike
Cowboy
Posts: 418
Joined: Sat Jan 13, 2007 12:17 pm
Location: Dayton, Ohio
Contact:

Postby Big Mike » Sun Jan 14, 2007 10:35 am

I have not treated the netting and it does stick some.
Mike



Eagle River BBQ
User avatar
Big Mike
Cowboy
Posts: 418
Joined: Sat Jan 13, 2007 12:17 pm
Location: Dayton, Ohio
Contact:

Postby Big Mike » Sun Jan 14, 2007 5:20 pm

It's almost done. I did some boneless chicken breasts for the neighbor also. The chicken breasts are done and off to the neighbors, just waitin on the turkey.
Mike



Eagle River BBQ
User avatar
Dallas
Rustler
Posts: 187
Joined: Sat Jan 13, 2007 11:04 am
Location: Hudson, OH
Contact:

Postby Dallas » Sun Jan 14, 2007 5:31 pm

Don't forget to post some pics, Mike!
Smoke 'em if you got 'em
User avatar
Big Mike
Cowboy
Posts: 418
Joined: Sat Jan 13, 2007 12:17 pm
Location: Dayton, Ohio
Contact:

Postby Big Mike » Mon Jan 15, 2007 6:45 pm

Here is a couple of pics. They aren't the best pics, but the other ones I took turned out real bad.

The Turkey breast just has a little Tangerine Pepper sprinkled on it. The chicken breasts have my rub on them. I cooked them at 250 until the meat temp hit 167. It took the chicken breasts about 1 1/2 hours and the 5lb turkey breast about 3 hours. Normally if I am just doing the turkey breast it only takes about 2 1/2 hours but I had to open the door a couple of times to get the chicken out.


Image

Image
Mike



Eagle River BBQ
Bill
Rustler
Posts: 101
Joined: Sat Jan 13, 2007 11:19 am
Contact:

Postby Bill » Mon Jan 15, 2007 7:00 pm

Thanks for the pics! Let's eat!! Image

Return to “The Outpost - Cooking any grub other than BBQ”

Who is online

Users browsing this forum: Russ and 3 guests