Results 51 to 75 of 121
-
11-23-2015, 02:00 PM #51
Got it. I'm thinking of passing on this anyway. Thanks.
"timberridge is terminally vapid" -- a fortune cookie in Yueyang
-
11-23-2015, 04:11 PM #52
Picked up a couple of ~5.5# bone-in skin-on turkey breasts for T-day this year cuz I'm feeling lazy and don't want to bother with a whole critter. Gonna throw them on the egg at like 325* with just a bit of cherry wood for some light smoke flavor. But I want to estimate the time for prepping the sides and whatnot.
So, any of you geniuses want to estimate how long they'll need to cook to hit the magic 155-160 internal temp?Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
-
11-23-2015, 04:13 PM #53
2.5 hours?
I am just basing that on how long it takes me to do chickens on the Egg."I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
-
11-23-2015, 04:17 PM #54
Charcoal-Grill-Roasted Turkey Breast
Grill-roasting a turkey breast makes a nice change from the same old oven-roasted holiday bird. And unleashing the smoky fire of the grill on mild-mannered turkey breast is bound to add great flavor. The problem is that unlike fatty pork butt or brisket, which turns moist and tender after a stint on the grill, ultra-lean turkey breast easily dries out. Plus its irregular shape can lead to uneven cooking. We wanted to develop a recipe that would deliver a grill-roasted breast with all the richness and juiciness we associate with the thighs and legs, along with crisp, well-rendered skin, and meat that was moist all the way through. We began by salting our turkey breast. Salting, much like brining, imparts flavor and moisture to the meat. When meat is salted, its juices are initially drawn out of the flesh and beads of liquid pool on its surface. Eventually, the salty liquid slowly migrates back into the meat, keeping it moist as it cooks. We grill-roasted the turkey breast over a modified two-level fire, starting the meat over the cool side of the grill and later moving it to the hot side to finish cooking. Although most of the meat turned out moist and flavorful, there were still desiccated spots on the tapered ends of the breast and in places where the skin didn’t completely cover the meat. Inspired by a restaurant technique, we reshaped our turkey breast like a roulade so that it would cook through evenly. After carefully removing the skin, we rolled the boneless turkey breast into a tight cylinder. Then we rewrapped the skin around the roulade of meat to completely cover and protect it. Our roast held its shape beautifully on the grill and, once carved, the roulade revealed moist, evenly cooked meat and crisp skin.
INGREDIENTS
½cup table salt
1 fresh, whole, bone-in, skin-on turkey breast (5 ½ to 7 pounds), prepared according to illustrations below
3 wood chunks (3-inches each), or 3 cups wood chips
2tablespoons unsalted butter, melted
INSTRUCTIONS
SERVES 6 TO 8
Make sure to purchase a 5 1/2 to 7 pound turkey breast; anything larger may require that additional coals be added to the grill to keep the temperature high enough. When brining, use a container that rises at least 4 inches above the turkey once the breast is placed inside. This way, the brine can completely cover the turkey. If you are buying a frozen turkey breast, be sure to buy the turkey 3 days ahead; it takes 2 days to defrost in the refrigerator and should be brined overnight before grill-roasting.
1. Dissolve salt in 1 gallon cold water in large stockpot or clean bucket. Add turkey breast and refrigerate 12 hours or overnight.
2. Toward end of brining time, soak wood chunks in cold water to cover for 1 hour and drain, or divide wood chips between two 18-inch squares of aluminum foil, seal to make 2 packets, and use fork to create about 6 holes in each packet to allow smoke to escape.
3. Open bottom grill vents. Light large chimney starter filled three-quarters full with charcoal briquettes (4 1/2 quarts, about 75 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes.
4. Meanwhile, remove turkey breast from brine and rinse under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush with melted butter.
5. Empty coals into grill and pile onto one side. Place soaked wood chunks or wood chip packet on top of coals. Set cooking grate in place and let heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Place turkey breast, meaty side down, over cool part of grill. Open grill lid vents halfway and cover, positioning vents over turkey. Grill-roast for 1 hour.
6. Remove lid from grill. Using wad of paper towels in each hand, flip turkey meaty-side up, with side that was facing coals now facing away from coals. Cover and grill-roast until instant-read thermometer inserted into thickest part of breast registers 165 degrees, 40 to 60 minutes longer.
7. Remove turkey breast from grill, cover loosely with foil, and let rest 20 minutes. Carve and serve.
-
11-23-2015, 04:24 PM #55
LOL.
So good luck with that whole toddler-sized turkey thing.
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
-
11-23-2015, 04:31 PM #56
I guessed something like 3 hours so it's nice to hear that you all think it'll be a little less. I'll be using my trusty Maveric probe thermometer either way but it's nice to be able to estimate when they'll be done.
KQ that recipe looks sweet but, as much as I'd love to pull the breast meat and wrap it up in the skin like a little present, I think my family will already be a little out of sorts when they find out that I'm not doing a whole bird. They'd really flip if I told them I was pulling the breast meat off the bonez and making it into little turkey logs before cooking.Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
-
11-23-2015, 04:34 PM #57
Did a wild turkel via the oven bag years ago, was pretty good.
Dad is gonna do the bird in his new smoker with brine injection. Told him about that spatchcock (sic?) method.watch out for snakes
-
11-23-2015, 04:45 PM #58
-
11-23-2015, 11:06 PM #59
-
11-24-2015, 05:28 AM #60Undertow
- Join Date
- Apr 2009
- Posts
- 3,189
Cruiser, for the past 7 years I have been doing a bone in turkey breast on my Egg... I usually get a 8 1/2 lb turkey and almost like clock work it is done in 3 1/2 hrs at 325 degrees... I need to add that I brine my turkey using Alton Browns Honey brine recipe for 24 hrs, which is the shit and super easy to do... If you were not thinking about brining I would highly recommend it... As good or better than any deep fry I did...
-
11-24-2015, 09:51 AM #61
-
11-24-2015, 01:56 PM #62
You could debone the bird and truss it into a roll. It cooks evenly and stays juicy. A roll is easy to carve at the table plus you can season the meat from the inside...no more bland white meat. It's a bit tedious the first time you work your way around a bird skeleton but its not hard if you use the proper knife. Those guys at the turducken factory can bone all three birds and assemble the turducken in under 10 minutes so I'm sure anyone halfway kitchen competent will be able to get around one turkey skeleton in 20 minutes. I do it because I'm responsible for bringing my $100 turkey gravy over to the dinner (its $100 because its loaded with foraged morels and porcinis from last summer). Actually, calling it gravy is a bit of an insult; it's a proper french sauce. I get a 12-15 pounder and take out all the bones to use as the base. Trust me, you'll make the best gravy/sauce ever with that much bone and meat in the stock compared to just using a neck, heart and gizzard. Time to up y'all's gravy game! Cuz I pour that shit all over my plate. The only Thanksgiving faux-pas worse than a dry bird is salty, greasy pan juices mixed with raw flour. Yuck. Good gravy will salvage a dry bird but nothing can save a bad gravy. Good gravy takes hours. You don't just whip it up at the last minute while the bird rests.
Last edited by neckdeep; 11-24-2015 at 02:34 PM.
-
11-24-2015, 02:37 PM #63
-
11-24-2015, 03:02 PM #64
Absolutely not. But you can buy dried porcinis for a reasonable price (dried morels are exorbitantly priced). You can get them sliced or ground into powder. Porcini powder adds a lot of umami to brown sauces, gravies, soups and stews. Its a natural thickener to boot. It great stuff to have around. I have a Braun coffee grinder that I use just for grinding my dried porcinis. You can find frozen porcini halves for around $35-40/lb but the dried porcinis are way cheaper and impart a more pronounced shroomy flavor to a liquid. But watch out for dried Chinese porcini. Chinese mushroom vendors are notorious counterfeiters. Many Chinese sourced dried "porcini" products are not pure boletus edulis but are mixed with various low value suillus species (slippery jacks). It tastes ok but you are being totally ripped off. Slippery jacks have no commercial value compared to porcini. Plus, shrooms do a really good job of uptaking toxins out of soil and China is famous for its pollution.
Sometimes I make a cream sauce with the wild shrooms and then use that in the classic green bean casserole in place of the ubiquitous can of Campbell's soup. Elevates the traditional green slime casserole to a proper french gratin. That's what I always bring, the sauce and sometimes a gratin, two simple things that the average home cook fucks up by taking shortcuts. Up your green bean casserole game, biotches! Just say no to green slime topped with goey fried onions.Last edited by neckdeep; 11-24-2015 at 04:05 PM.
-
11-25-2015, 04:53 PM #65
-
11-25-2015, 11:47 PM #66
Breasts are brining in apple juice with salt and brown sugar. And it's cool enough tonight that I just tossed the pot with the birds and brine into the garage. Don't even need to make room in the keg fridge for it. Winning!
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
-
11-26-2015, 12:20 AM #67
I follow that amazingribs.com recipe on my grill. It's worked really well several years in a row. About to butterball the breasts and dry brine right now.
-
11-26-2015, 07:46 AM #68
-
11-26-2015, 11:29 AM #69
-
11-26-2015, 12:09 PM #70Registered User
- Join Date
- Nov 2006
- Location
- idaho panhandle!
- Posts
- 9,980
-
11-26-2015, 12:12 PM #71
-
11-26-2015, 04:36 PM #72
-
11-28-2015, 08:51 PM #73
Finally got to try my Dads smoked Turkey, really good smoke flavor with the brine injection really adding to it. He had not done this before and had some issues with the injection part but told him it was worth the effort.
watch out for snakes
-
11-30-2015, 09:39 AM #74
-
11-30-2015, 12:09 PM #75
Lots of great stuff in here! Love the sous vide and confit combo, and someday will get myself another smoker but it must have temp control.
I do the slow roast. First an overnight brine in salt water with sugar (in a cooler) then into a 200 degree oven until the thigh hits 155 degrees. Takes a while. Then crank the oven up for a quick convection blast to ensure browning of the skin. By the time that's done the thigh is up to 160 which is pretty much perfect.
The beauty of the slow roast is that all the meat cooks evenly and there's no trickery required, just time. Works pretty great with a standing rib roast too. Only caveat is that with this method the meat gives up virtually no juices to the pan. This is good for thereat, but not so good for the gravy maker.
Bookmarks