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  1. As mentioned in another thread, I picked up a turkey breast with the intent to cook on the Akorn. I've been eating much healthier and the pants are feeling looser.... So, time to add some flavor into the diet and put up the George Foreman for a few days.... It's Akorn Turkey Time! This cook is also serving as a refresher for the turkey I will undoubtedly cook for Thanksgiving, we love turkey and it's nice to enjoy it more than once or twice a year. So without further delay, here is the bird, or should I say the breast part... See what I did there? I thought I had picked up a Jennie O but I was mistaken, she must have cost too much to take home and I put her back as this was a off name branded breast that said it was basted I creamery butter. Looking closer at the tag, it was from Cargill Meats. I seasoned with Montreal Chicken under the skin and the usual accompaniment of kosher salt, cracked black pepper, and paprika on the skin. The Akorn settled at 250 and dropped to 225 where the bird sat for 2 hours. I ramped up the temp to 375 and cooked it one more hour to an internal temp if 165. After a few minutes rest and some kitchen cleanup, I sliced into the breast. Here's what we have: Here it is before the ramp up. Finished breast. First slice, check out the smoke penetration! A few slices in to show how juicy and plenty moist. Sorry for the crappy ipad pics, I dare not play with Mrs. Che's fancy new camera yet... The flavor was tremendous and I am really thinking about foregoing the whole bird and just doing a few breasts since the legs and all that get wasted at Thanksgivng anyhow. Thanks for looking!
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