Hi all,

First, thanks for all the great posts about how to handle the breast (as it
were). I just noticed that the breast I bought sez, "Injected with up to
15% of a solution to enhance juiciness. Solution ingredients: Turkey
broth, salt, sugar, sodium phosphates (yum) flavoring."

After giving me the dope-slap for getting this thing, any modifications I
should consider? Should I even brine it at all given this information?

Thanks again for all the help.

Peter

Peter wrote:
> Hi all,
>
> First, thanks for all the great posts about how to handle the breast
> (as it were). I just noticed that the breast I bought sez, "Injected
> with up to 15% of a solution to enhance juiciness. Solution
> ingredients: Turkey broth, salt, sugar, sodium phosphates (yum)
> flavoring."
>
> After giving me the dope-slap for getting this thing, any
> modifications I should consider? Should I even brine it at all given
> this information?
>
> Thanks again for all the help.
>
> Peter


First, how are you cooking the beast?

If it's that heavily brined to begin with, I'd just go with injection.

Buy one of those injection kits at the grocery store and toss the jar of
shit that comes with the rig. So it costs you $5 for the injector, who
cares?

Do a honey butter thing all over the bird and you'll have *very* pleased
guests.

My fave is honey, butter and garlic. Sounds nasty, but it's exquisite.


TFM®

Peter wrote:
> Hi all,
>
> First, thanks for all the great posts about how to handle the breast
> (as it were). I just noticed that the breast I bought sez, "Injected
> with up to 15% of a solution to enhance juiciness. Solution
> ingredients: Turkey broth, salt, sugar, sodium phosphates (yum)
> flavoring."
>
> After giving me the dope-slap for getting this thing, any
> modifications I should consider? Should I even brine it at all given
> this information?
>
> Thanks again for all the help.
>
> Peter


First, how are you cooking the beast?

If it's that heavily brined to begin with, I'd just go with injection.

Buy one of those injection kits at the grocery store and toss the jar of
shit that comes with the rig. So it costs you $5 for the injector, who
cares?

Do a honey butter thing all over the bird and you'll have *very* pleased
guests.

My fave is honey, butter and garlic. Sounds nasty, but it's exquisite.


TFM®

I'm planning on smoking it. I've been told 2 1/2 to 3 hours at 275. Maybe
finishing in the oven to crisp the skin.

Your injection sounds pretty darn good to me!

Peter
"TFM®" > wrote in message
. ..
> Peter wrote:
> > Hi all,
> >
> > First, thanks for all the great posts about how to handle the breast
> > (as it were). I just noticed that the breast I bought sez, "Injected
> > with up to 15% of a solution to enhance juiciness. Solution
> > ingredients: Turkey broth, salt, sugar, sodium phosphates (yum)
> > flavoring."
> >
> > After giving me the dope-slap for getting this thing, any
> > modifications I should consider? Should I even brine it at all given
> > this information?
> >
> > Thanks again for all the help.
> >
> > Peter
>
>
> First, how are you cooking the beast?
>
> If it's that heavily brined to begin with, I'd just go with injection.
>
> Buy one of those injection kits at the grocery store and toss the jar of
> shit that comes with the rig. So it costs you $5 for the injector, who
> cares?
>
> Do a honey butter thing all over the bird and you'll have *very* pleased
> guests.
>
> My fave is honey, butter and garlic. Sounds nasty, but it's exquisite.
>
>
> TFM®
>
>

I'm planning on smoking it. I've been told 2 1/2 to 3 hours at 275. Maybe
finishing in the oven to crisp the skin.

Your injection sounds pretty darn good to me!

Peter
"TFM®" > wrote in message
. ..
> Peter wrote:
> > Hi all,
> >
> > First, thanks for all the great posts about how to handle the breast
> > (as it were). I just noticed that the breast I bought sez, "Injected
> > with up to 15% of a solution to enhance juiciness. Solution
> > ingredients: Turkey broth, salt, sugar, sodium phosphates (yum)
> > flavoring."
> >
> > After giving me the dope-slap for getting this thing, any
> > modifications I should consider? Should I even brine it at all given
> > this information?
> >
> > Thanks again for all the help.
> >
> > Peter
>
>
> First, how are you cooking the beast?
>
> If it's that heavily brined to begin with, I'd just go with injection.
>
> Buy one of those injection kits at the grocery store and toss the jar of
> shit that comes with the rig. So it costs you $5 for the injector, who
> cares?
>
> Do a honey butter thing all over the bird and you'll have *very* pleased
> guests.
>
> My fave is honey, butter and garlic. Sounds nasty, but it's exquisite.
>
>
> TFM®
>
>

"Peter" > wrote:
> I'm planning on smoking it. I've been told 2 1/2 to 3 hours at 275.
> Maybe finishing in the oven to crisp the skin.
>
> Your injection sounds pretty darn good to me!
>[]
Apparently Kili likes it, too. <eg>

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

> wrote in message
...
> "Peter" > wrote:
> > I'm planning on smoking it. I've been told 2 1/2 to 3 hours at 275.
> > Maybe finishing in the oven to crisp the skin.
> >
> > Your injection sounds pretty darn good to me!
> >[]
> Apparently Kili likes it, too. <eg>
>
> --
> Nick, Cogito, ergo armatum sum
>
>

Couldn't resist, could ya, Nick? LOL. Why don't you just ask the injector
if HE likes it too? <g>

kili

"kilikini" > wrote:
> > wrote in message
> > "Peter" > wrote:
[]
> > > Your injection sounds pretty darn good to me!
> > >[]
> > Apparently Kili likes it, too. <eg>
> >
> Couldn't resist, could ya, Nick? LOL. Why don't you just ask the
> injector if HE likes it too? <g>
>
The answer is a foregone conclusion, but, to please the lady, I ask," Do
ya? (like it, that is)"

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"kilikini" > wrote:
> > wrote in message
> > "Peter" > wrote:
[]
> > > Your injection sounds pretty darn good to me!
> > >[]
> > Apparently Kili likes it, too. <eg>
> >
> Couldn't resist, could ya, Nick? LOL. Why don't you just ask the
> injector if HE likes it too? <g>
>
The answer is a foregone conclusion, but, to please the lady, I ask," Do
ya? (like it, that is)"

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote:
> "kilikini" > wrote:
>> > wrote in message
>>> "Peter" > wrote:
> []
>>>> Your injection sounds pretty darn good to me!
>>>> []
>>> Apparently Kili likes it, too. <eg>
>>>
>> Couldn't resist, could ya, Nick? LOL. Why don't you just ask the
>> injector if HE likes it too? <g>
>>
> The answer is a foregone conclusion, but, to please the lady, I ask,"
> Do ya? (like it, that is)"


I'm tempted to use the old line, "Injection is nice, but I'd rather be
blown", but I'm quite satisfied.

TFM®

wrote:
> "kilikini" > wrote:
>> > wrote in message
>>> "Peter" > wrote:
> []
>>>> Your injection sounds pretty darn good to me!
>>>> []
>>> Apparently Kili likes it, too. <eg>
>>>
>> Couldn't resist, could ya, Nick? LOL. Why don't you just ask the
>> injector if HE likes it too? <g>
>>
> The answer is a foregone conclusion, but, to please the lady, I ask,"
> Do ya? (like it, that is)"


I'm tempted to use the old line, "Injection is nice, but I'd rather be
blown", but I'm quite satisfied.

TFM®

TFM=AE wrote:

>=20
>=20
> I'm tempted to use the old line, "Injection is nice, but I'd rather be
> blown", but I'm quite satisfied.
>=20
> TFM=AE
>=20
>=20

I saw that on tee shirts in the pits at a racetrack once. Damn near=20
spit my beer out.

--=20
Steve

Who was the first person to say, "See that chicken there... I'm gonna=20
eat the next thing that comes outta it's ass?"

TFM=AE wrote:

>=20
>=20
> I'm tempted to use the old line, "Injection is nice, but I'd rather be
> blown", but I'm quite satisfied.
>=20
> TFM=AE
>=20
>=20

I saw that on tee shirts in the pits at a racetrack once. Damn near=20
spit my beer out.

--=20
Steve

Who was the first person to say, "See that chicken there... I'm gonna=20
eat the next thing that comes outta it's ass?"

TFM® wrote:
Snip>
> My fave is honey, butter and garlic. Sounds nasty, but it's exquisite.
>
>
> TFM®
>
>

Hey, TFH,

What portions of honey to butter to garlic do you use?
Thanks, Piedmont

"TFM®" > wrote:
> wrote:
> > "kilikini" > wrote:
> >> > wrote in message
> >>> "Peter" > wrote:
> > []
> >>>> Your injection sounds pretty darn good to me!
> >>>> []
> >>> Apparently Kili likes it, too. <eg>
> >>>
> >> Couldn't resist, could ya, Nick? LOL. Why don't you just ask the
> >> injector if HE likes it too? <g>
> >>
> > The answer is a foregone conclusion, but, to please the lady, I ask,"
> > Do ya? (like it, that is)"
>
> I'm tempted to use the old line, "Injection is nice, but I'd rather be
> blown", but I'm quite satisfied.
>
I luv you guys!

--
Nick, 'nuff said

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

An update on how the turkey breast came out:

After about 3 hours the internal temp stalled out at about 140. The skin
was getting nice a brown and I was afraid of overcooking it. I preheated
the oven to 387 and took it out, basted with olive oil and put it in.
Within 40 minutes the breast had made it to 167. I took it out and wrapped
it in foil and let it sit for 20 minutes. Carved. Yum. Done. Very moist.
Nice smoke taste. Life is good...

Peter


"Peter" > wrote in message
...
> Hi all,
>
> First, thanks for all the great posts about how to handle the breast (as
it
> were). I just noticed that the breast I bought sez, "Injected with up to
> 15% of a solution to enhance juiciness. Solution ingredients: Turkey
> broth, salt, sugar, sodium phosphates (yum) flavoring."
>
> After giving me the dope-slap for getting this thing, any modifications I
> should consider? Should I even brine it at all given this information?
>
> Thanks again for all the help.
>
> Peter
>
>

TFM® wrote:
"Injection is nice, but I'd rather be blown", but I'm quite satisfied.
>


*I knew it*! Damn, son, that didnt take long. Shoulda known when she made
that "head" crack about the beer at the wedding.<g>

--
Fosco Gamgee Whitfurrows
and his 6" boner