I was asked to cook turkey for our Church food pantry. We have a food pantry twice a month where we serve a hot meal and then families "shop" our pantry for grocery staples.
Serving 100 people. I cook these amazing tasty bone-in turkey breasts. 15 breasts plus one for our Church staff. We were a team, RadioGal (my wife) and myself. Cold rainy day, burned a lot of wood, mostly apple with some cherry. My RF "Lefty" is small at 60 gallons, 8 birds max. It was windy so the welding blanket helps out.
Trim and rinse birds
Inject, dry, oil rub and pepper
Birds on to cook. Try to maintain temps above 270F.
Cook until IT of 165F. Takes about 3 hours depending upon weather.
**IMPORTANT** Double foil and rest 45 - 60 minutes. We opted to cool / refrigerate overnight. This was a very long day since
we had to reload for the second batch. These cut and slice better when cooled.
Vac Pack with ice cubes of broth for easy re-heat in 2 days.
Re-heat in boiling water for about 25 minutes. We served sliced turkey, mashed potatoes (GFS pre-pak) , gravy, green beans, rolls and Pumpkin pie.
Sorry no plated pictures. It was fast and furious to serve 100 people.
Injection Recipe about 3 birds
1/2C chicken broth
3-4 Tbs melted butter
2 Tbs fresh lemon juice
1/2 tsp garlic powder
1/2 tsp fine black pepper
1/4 tsp white pepper
pinch / shake of cayenne
shake of MSG
3/4 tsp salt reduce for enhanced poultry
Mix well with immersion blender, keep a little warm to prevent butter from coagulating.
Put bird on heat quickly as the warm solution starts the 140F clock.
I have a LOT to be Thankful for. Just to be able to do a cook for people less fortunate than I. Thankful for a Wife who helped through this entire process.
Thanks for reading along!
RG
Serving 100 people. I cook these amazing tasty bone-in turkey breasts. 15 breasts plus one for our Church staff. We were a team, RadioGal (my wife) and myself. Cold rainy day, burned a lot of wood, mostly apple with some cherry. My RF "Lefty" is small at 60 gallons, 8 birds max. It was windy so the welding blanket helps out.
Trim and rinse birds
Inject, dry, oil rub and pepper
Birds on to cook. Try to maintain temps above 270F.
Cook until IT of 165F. Takes about 3 hours depending upon weather.
**IMPORTANT** Double foil and rest 45 - 60 minutes. We opted to cool / refrigerate overnight. This was a very long day since
we had to reload for the second batch. These cut and slice better when cooled.
Vac Pack with ice cubes of broth for easy re-heat in 2 days. Re-heat in boiling water for about 25 minutes. We served sliced turkey, mashed potatoes (GFS pre-pak) , gravy, green beans, rolls and Pumpkin pie.
Sorry no plated pictures. It was fast and furious to serve 100 people.
Injection Recipe about 3 birds
1/2C chicken broth
3-4 Tbs melted butter
2 Tbs fresh lemon juice
1/2 tsp garlic powder
1/2 tsp fine black pepper
1/4 tsp white pepper
pinch / shake of cayenne
shake of MSG
3/4 tsp salt reduce for enhanced poultry
Mix well with immersion blender, keep a little warm to prevent butter from coagulating.
Put bird on heat quickly as the warm solution starts the 140F clock.
I have a LOT to be Thankful for. Just to be able to do a cook for people less fortunate than I. Thankful for a Wife who helped through this entire process.
Thanks for reading along!
RG
