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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 4061989" data-attributes="member: 5412"><p>Last December, our local grocery store put the thanksgiving butterball turkeys on clearance. </p><p>We got a 20 lb fresh bird for next to nothing. </p><p>Kept seeing it in the freezer so about a week ago started a thaw. </p><p>Yesterday at 2pm, put it into a brine that said one hour for every pound.</p><p>At 10 am today, took it out of the brine bag and put on the Pit Boss pellet grill with competition type pellets from Atwood’s at 225* with a temp probe in the thigh and another in the breast. </p><p>Then went to the food plot for more spraying Johnson grass. </p><p>Got home around 4:30. The breast was showing 165* and the thigh probe at 160. </p><p>Had some more spraying to do on some thistles along the driveway, so loaded up the sprayer again and took care of that. </p><p>At 6pm, thigh was 173 and the breast 180*. Took it off to rest for 15 minutes, then started carving. </p><p>The juices ran freely on every cut. Amazing how moist the breast meat was. We ate a few slices and froze the rest of the breast in 4 portions to be vacuum sealed to eat at a later date. Sandwiches most likely. </p><p>The rest is boiling in a pot as we speak to separate all the meat from the bone that will be vacuum sealed to be added to soups and stew. The broth frozen separately in portions for the same thing. </p><p></p><p>One hour into the cook. </p><p></p><p>[ATTACH=full]387842[/ATTACH]</p><p></p><p>Four hours later. </p><p>[ATTACH=full]387843[/ATTACH]</p><p></p><p>Done and resting. </p><p></p><p>[ATTACH=full]387844[/ATTACH]</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 4061989, member: 5412"] Last December, our local grocery store put the thanksgiving butterball turkeys on clearance. We got a 20 lb fresh bird for next to nothing. Kept seeing it in the freezer so about a week ago started a thaw. Yesterday at 2pm, put it into a brine that said one hour for every pound. At 10 am today, took it out of the brine bag and put on the Pit Boss pellet grill with competition type pellets from Atwood’s at 225* with a temp probe in the thigh and another in the breast. Then went to the food plot for more spraying Johnson grass. Got home around 4:30. The breast was showing 165* and the thigh probe at 160. Had some more spraying to do on some thistles along the driveway, so loaded up the sprayer again and took care of that. At 6pm, thigh was 173 and the breast 180*. Took it off to rest for 15 minutes, then started carving. The juices ran freely on every cut. Amazing how moist the breast meat was. We ate a few slices and froze the rest of the breast in 4 portions to be vacuum sealed to eat at a later date. Sandwiches most likely. The rest is boiling in a pot as we speak to separate all the meat from the bone that will be vacuum sealed to be added to soups and stew. The broth frozen separately in portions for the same thing. One hour into the cook. [ATTACH type="full"]387842[/ATTACH] Four hours later. [ATTACH type="full"]387843[/ATTACH] Done and resting. [ATTACH type="full"]387844[/ATTACH] [/QUOTE]
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