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Long day? Don't feel like documenting your entire meal? Didn't even necessarily cook it on a kamado? But it turned out great and you still want to share? THIS IS THE THREAD FOR YOU!

Here's the rule: One photo per post. Extensive details only upon request. Note: If you break this one simple rule, I really do not care. :-D

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If you want to fix something so easy and SO GOOD, find a Jenni-O Turkey Breast, and don't do anything to it except thaw and cook with a little wood smoke of your choice.  I used cherry, one small lump in my Akorn Jr.  I cut each breast half off the bone and then slice across tomorrow for potluck dinner.  You'll get a gravy packet as well, and making stuffing on the side with that gravy would be, oh my dear gurus, it would be a belly buster.  They are already brined, and extremely tender.

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If you want to fix something so easy and SO GOOD, find a Jenni-O Turkey Breast, and don't do anything to it except thaw and cook with a little wood smoke of your choice. I used cherry, one small lump in my Akorn Jr. I cut each breast half off the bone and then slice across tomorrow for potluck dinner. You'll get a gravy packet as well, and making stuffing on the side with that gravy would be, oh my dear gurus, it would be a belly buster. They are already brined, and extremely tender.

What temp do you recommend? Same as chicken?

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Yes, pretty much same as chicken.  I stayed between 350-400, to IT 170 and then covered with foil after I took it off the grill.  They are on sale at our Albertson's right now, buy 1 get second free, so that puts them under $2 a lb.  A lot of meat and flavor for that kind of money.

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