Mr. T's "Salt Crusted, Spatchcocked Turkey Dinner"

Discussion in 'Poultry' started by mr t 59874, Mar 1, 2015.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Mr.T's  Salt Crusted, Spatchcocked Turkey Dinner

    In celebration of the health of a good friend, I wanted to prepare a very special dinner.  The guests have been my experimental meal guinea pigs many times.  They will sample everything and not ask the ingredients until the end of the meal.  The following was the result.

    1


    Applied 1/2 hour smoke on the turkey using 1 ounce of Alder chunks.  Smoke was medium white moving toward a thin light blue.

    2


    Applying Alder smoke to the compound mayo.  After the smoke is applied to the mayo and spice, the ingredients are blended by pulsing a few times then letting it rest in the smoke for a few minutes before the final pulse. The resulting compound mayo was eventually placed under the skin covering the turkey breast.  Compound mayo:  1 cup mayo, approx. two tsp. oregano, 1 tsp. thyme, 2 tsp. parsley and 1 tsp. minced garlic.

    3


    Pork trotter and smoked hock terrine. This was placed on a leaf of lettuce with cranberry relish and turkey cracklins.

    4


    After applying a half inch of Kosher salt on a baking sheet, orange, lemon and onion slices were placed where the turkey cavity would lay.  

    5


    The now spatchcocked turkey is placed on the base and the crust is applied.  A total of six pounds of sacrificial Kosher salt, two cups of flour and three egg whites were used in making the crust. 

    6


    The turkey was placed in a preheated 400°F - 204°C oven until the internal breast temperature reaches 160°F - 71°C  - 165°F - 74°C, approx 1.5 hours.   Carryover took the IT to 175°F - 79°C.

    7


    Crust removed and ready for brushing the surface salt away and carving. The breast skin was removed, sliced and deep fried for the cracklins.

    8


    Plated turkey with mixed vegetables, mashed potatoes with turkey gravy and roll along with a glass of cheap wine.  Spent my money for good wine on salt.

    Turkey cracklins were deep fried at 360° for approximately 1.5 minutes.

    Tom
     
    Last edited: Mar 31, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Tom. I've made chickens using the salt crust method, but not a turkey. Bet on t was tasty!

    POINTS!!!!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Nice looking spread! :drool
     
  4. welshrarebit

    welshrarebit Master of the Pit

    Looks great!

    Nice butcher block as well! Where'd you get that?

    I've never put flour in a salt crust. Interesting.

    Talk to me about the plate... Clay? Salt? Very fancy!
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thank you DS very kind.

    T
    Thank you, b-one.

    T
    Thank you, W.

    The maple on end butcher block was purchased 20 odd years ago at an antique shop.  It measures 24" x 24" x 8" deep.

    The plate in picture #7 was purchased at auction by my wife.  Handmade clay. 

    Tom
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    This was the first of three things, salt crusted turkey, trotter & smoked hock terrine, and turkey cracklins.  Everything turned out well.  The cracklins were a big hit, and good way to solve the not being able to get crispy skin problem.  [​IMG]

    T
     
  7. Hello Tom.  Looks like everyone had a fine meal.  I hadn't thought of the turkey cracklins.  Great idea.  Man; if I'd been there you might have had to rassle me for those!!  [​IMG]

    These pork terrines interest me.  Of course being a backwoods brush ape I have never tasted one.  I have watched them being made on tv.  Just looks to me like it would be something I would like.  Guess I'll have to pull my finger out and give 'er a try.  Thanks for posting.  Good ideas there.  Keep Smokin!

    Danny
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks, Danny,  Next time you're in the neighborhood, drop in.  I'll choke a chicken while you lasso a pig and we'll make some cracklins and turrine, of course, the latter will take a couple weeks, so bring a blanket.

    T
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Interesting...
     
  10. Way! Hey! Tom!  Hello!  MONTANA???  Do you realise how far that is above the Mason Dixon Line????  They may just shoot folks with my accent!  [​IMG]   Maybe never get there but Yellowstone is on my "places to see" list.  If I EVER get up that way I will certainly rattle you cage just to say "Hello".  Thanks for the ideas.  Keep Smokin!

    Danny
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    If they aren't sure if you're my friend or not, most likely they will just wing ya. [​IMG]    If you come that far, you might as well put Glacier Park on your list, it's almost out my back door.  [​IMG]

    T
     
  12. welshrarebit

    welshrarebit Master of the Pit

    The only time I went to Yellowstone was in the winter and we snowmobiled into the park and saw ole faithful do her thing!
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific technique!

    [​IMG]

    Disco
     

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