OT: Used Gordan Ramsey recipe for the Turkey today? How does the board prep?
- Thread starter Mr. Potter
- Start date
i stay out of the kitchen and sit at the table when instructed
If my wife’s in the kitchen, I stay out. If I’m washing dishes or such and she comes into the kitchen, I stop what I’m doing and gtfo. Life’s too short.
Not sure I would use an English chef's recipe for an all-American bird and a feast that celebrated leaving England for a better life in America, but that's just me.
I always brine my bird and then spatchcock it to cook it evenly. And instead of a large-ish bird I always use two 10-12 lb birds. And Lebanese rice with ground lamb and pine nuts, not to mention cornbread and sausage casserole, beats bread stuffing by miles and miles. Add Pennsylvania Dutch corn pie and you're on your way to a catatonic feast.
I always brine my bird and then spatchcock it to cook it evenly. And instead of a large-ish bird I always use two 10-12 lb birds. And Lebanese rice with ground lamb and pine nuts, not to mention cornbread and sausage casserole, beats bread stuffing by miles and miles. Add Pennsylvania Dutch corn pie and you're on your way to a catatonic feast.
Instead of a whole turkey with all of its associate waste, we're smoking (using pecan) a large Costco pre-cooked turkey breast after injecting with Cajun marinade. The Thermoworks temp probes say we should be okay.
Verdict should be available in an hour.
Verdict should be available in an hour.
I went w breast only as well I injected w butter and maple syrup. About 3 hrs at 275 on the smoker Came out pretty well
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I know it’s rude to respond to your own post but I offer the following regarding smoking pre-cooked turkey breasts.Instead of a whole turkey with all of its associate waste, we're smoking (using pecan) a large Costco pre-cooked turkey breast after injecting with Cajun marinade. The Thermoworks temp probes say we should be okay.
Verdict should be available in an hour.
1. Keep the temp at or below 225. IMHO 175-200would be better but I was also smoking 2 racks of ribs at the time.
2. Two hours was probably a tad too much smoke. Everyone liked it but I think 90 minutes would have been optimal. Despite the turkey’s semi dry outer layer, I’m amazed how much smoke flavor was absorbed
3. Turkey was perfectly moist which validates the need to pre-inject the breast with marinade or chicken broth.
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This is the best and most appropriate answer.
Generally, we buy a turkey from the Penn State poultry science department for Thanksgiving. Have never had a bad bird.
*** up, tits down, that’s how we make it brown
Cooked 100 this week. Can’t stand the site of them lol. At least until
Next holiday!!
Next holiday!!
You lost me at corn pie. That dish is an abomination. Let’s take perfectly fine pie crust and fill it with corn and milk. I think if you asked a really good chef, or maybe a Cajun grandma, to make you a pie with corn as the mai ingredient then they might come up with something good. Yuck to the PA Dutch version and I love PA Dutch food.