Bought a couple of these one sale a week or so ago . I always plan for 2 meals when I buy these .
Deboning is my go to on these . Makes a great end result .
Completely deboned , I peel the skin side back , but leave it attached in the middle .
Season up under the skin ,
Pull the skin back down to cover ,
and season the skin ,
Flip it over , and season up the cut side .
Roll it up , and tie it off . This went into the fridge for 4 hours uncovered .
I used Canadian steak seasoning from Trade east . Works magic on whole muscle meat .
Fired up the performer with B&B charcoal and apple chunks .
Spin with the lid off , and feed the fire with both charcoal and wood .
Starting to get some color , and smells pretty good too .
Looks good . Passes the poke test , so I check the temp .
167 . Never fails me . I want this a bit past 165 , since I have it rolled
on itself . It's brined , so no worries about a temp up to 170 .
I rest with the spinner in , so it doesn't lose any juice .
Sliced after the temp drops ,great texture and super tender .
Baked some sourdough rolls ,
Plated up . Rice , stuffing , green beans and some gravy .
Sometimes the second meal is better than the first . Both of these were pretty good , but I always look forward to
the leftover enchilada meal .
In a pan , leftover turkey , onion , jalapeno , fresno , cream cheese , sour cream , black beans and Melinda's hatch seasoning blend . Rolled up in flour tortillas . Green enchilada sauce in the dish
and on top .
Bake it off , and some more cheese and black olives .
Plated up . White rice with Blackstone chili lime seasoning .
Chips , salsa and some quac .
Both great meals . I still have the rib and back bones for some soup .
So that will be 3 meals for 3 people from one on sale turkey breast .
Deboning is my go to on these . Makes a great end result .
Completely deboned , I peel the skin side back , but leave it attached in the middle .
Season up under the skin ,
Pull the skin back down to cover ,
and season the skin ,
Flip it over , and season up the cut side .
Roll it up , and tie it off . This went into the fridge for 4 hours uncovered .
I used Canadian steak seasoning from Trade east . Works magic on whole muscle meat .
Fired up the performer with B&B charcoal and apple chunks .
Spin with the lid off , and feed the fire with both charcoal and wood .
Starting to get some color , and smells pretty good too .
Looks good . Passes the poke test , so I check the temp .
167 . Never fails me . I want this a bit past 165 , since I have it rolled
on itself . It's brined , so no worries about a temp up to 170 .
I rest with the spinner in , so it doesn't lose any juice .
Sliced after the temp drops ,great texture and super tender .
Baked some sourdough rolls ,
Plated up . Rice , stuffing , green beans and some gravy .
Sometimes the second meal is better than the first . Both of these were pretty good , but I always look forward to
the leftover enchilada meal .
In a pan , leftover turkey , onion , jalapeno , fresno , cream cheese , sour cream , black beans and Melinda's hatch seasoning blend . Rolled up in flour tortillas . Green enchilada sauce in the dish
and on top .
Bake it off , and some more cheese and black olives .
Plated up . White rice with Blackstone chili lime seasoning .
Chips , salsa and some quac .
Both great meals . I still have the rib and back bones for some soup .
So that will be 3 meals for 3 people from one on sale turkey breast .
