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.
Applied 1/2 hour smoke on the turkey using 1 ounce of Alder chunks. Smoke was medium white moving toward a thin light blue.
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.
Pork trotter and smoked hock terrine. This was placed on a leaf of lettuce with cranberry relish and turkey cracklins.
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.
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.
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.
Crust removed and ready for brushing the surface salt away and carving. The breast skin was removed, sliced and deep fried for the cracklins.
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.
Edited by Mr T 59874 - 3/31/15 at 1:07pm