Turkey Rehearsal

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Sailor Kenshin
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Turkey Rehearsal

Postby Sailor Kenshin » Thu Oct 12, 2017 2:30 pm

Yup, just on a gas rig, in a pan with apple juice and chopped onyawn. Sort of a dress rehearsal for Thanksgiving.

This was a store brand bone-in breast treated to an under-skin butter rub, then SB TX Pecan (which I LOVE with bird). 300-320° for just a little over three hours, covered for the last hour or so, then rested a while. (Sorry, no whole-bird pic).

Sides are garden vegetables (chard, yellow beans, and peppers) and nuked yellow potatoes with pepper cream dressing.


Image


Unfortunately, though the flavor was good, the bird was tough and dry. It may have been a bit overdone, which would be our fault. We're not sure if this was an 'injected' bird, but it was kind of disappointing. We will be buying a brand name for Thanksgiving.
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TX1911
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Re: Turkey Rehearsal

Postby TX1911 » Thu Oct 12, 2017 4:07 pm

It definitely looks the part! Impressive plate!

Did you happen to brine it?
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Professor Bunky
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Re: Turkey Rehearsal

Postby Professor Bunky » Thu Oct 12, 2017 5:01 pm

We didn't brine it, and that may have been one of the problems.
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Re: Turkey Rehearsal

Postby Sailor Kenshin » Thu Oct 12, 2017 5:04 pm

The other being possible overcooking.... :banghead:

It's better when soaked in the pan goo.
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FAT
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Re: Turkey Rehearsal

Postby FAT » Thu Oct 12, 2017 5:11 pm

Hey, I have been practicing too.

Recently, between the whole turkey, two breasts an two "loafs", the loafs were best.

I have smoked a turkey for Thanksgiving for years.
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Re: Turkey Rehearsal

Postby Sailor Kenshin » Thu Oct 12, 2017 5:20 pm

FAT wrote:Hey, I have been practicing too.

Recently, between the whole turkey, two breasts an two "loafs", the loafs were best.

I have smoked a turkey for Thanksgiving for years.


Do you brine the whole turkey/breasts?

Usually, packaged turkey is at least injected with SOMETHING, lol.
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OldUsedParts
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Re: Turkey Rehearsal

Postby OldUsedParts » Thu Oct 12, 2017 6:02 pm

nice plate, :tup: :salut: BTW, I asked about Chard again at HEB and I"m still getting the look of Airport Security - - - but I ain't givin up no siree :D
OUP

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FAT
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Re: Turkey Rehearsal

Postby FAT » Thu Oct 12, 2017 7:30 pm

I didn't brine the breast. It was pre-packaged, plus I use it for lunch meat 5 days a week. A little dry is okay with mayo and pickles. Yep, 5 days a week in a tortilla, for years.
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Re: Turkey Rehearsal

Postby DogTag34 » Fri Oct 13, 2017 9:56 am

Yes, I would and do Brine turkey breasts. It is a very lean chunk of bird as you know. While I always smoke mine, turkey has become a top 3 for me. I love it after trying it. Here is a popular "web" brine i used, it also adds flavor not just moisture.

5 QT. HOT WATER
1-1/2 CUPS OR 3/4 CUP TABLE SALT KOSHER SALT
3/4 CUP BOURBON
1 CUP PURE MAPLE SYRUP
1/2 CUP BROWN SUGAR
1 ONION, PEELED AND QUARTERED THROUGH THE ROOT END
3-4 STRIPS ORANGE PEEL
3 LEAVES BAY LEAVES, BROKEN INTO PIECES
2 TBSP. BLACK PEPPERCORNS
1 TBSP. WHOLE CLOVES
3 QT. ICE

Let your Bird Booby take a swim overnight -

You won't need anywhere close to this amount of brine for just a breast - I cut it in half and it was plenty - However there are many turkey brines out there - I like these flavors (maple, brown sugar with smoke). I see a thanksgiving turkey brine using cranberries - interesting.

The other thing if your grilling - since were not exposing to smoke - I would go until it reaches the color you want then pan and cover - prob 120-130 :dont: ......definately use a thermometer, keep it in the entire time as turkey can move quickly.- as you probably noticed - a turkey breast is a lot thinner on one side then the other - there is not much that can be done about this - the thin side will be "drier" but shouldn't be dry. pull at 162 ish - you will have carry over to reach 165. I used those slices from the thin end for leftover sandwiches and it worked out just fine. It should be very moist. this technique works great for smoking - if your shooting for crispy skin then obviously panning and covering will not net really crispy skin - keep trying - i think you will love it - a member here got me doing turkey and my pallet and waist are enjoying it.
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Re: Turkey Rehearsal

Postby Sailor Kenshin » Fri Oct 13, 2017 12:02 pm

Yeah, DogTag, I'm pretty sure we left it in too long. And though it was panned to start with, we should have foiled it sooner. It's turkey sammiches today, but I'm glad we did this test run.
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