Rotisserie Turkey breast , plus leftovers .

[chopsaw]

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 .

 

[civilsmoker]

Both meals look tasty! Brined spun turkey is the way!!!

 

[normanaj]

Looking good Rich.

Rotisserie is another one on the radar.

 

[schlotz]

Very, very NICE Rich! Have you ever done these via wet brining?

 

[chopsaw]

Both meals look tasty! Brined spun turkey is the way!!!

Thanks . Yes it is . I just bought a flat basket for it . Mainly for chicken parts or smaller stuff . Only one cook with it so far .
Split chicken . Works good .

Rotisserie is another one on the radar.

Thanks for the comment Norm . Cajun bandit used to sell a spinner for a 14" WSM .
Not sure if they still do or not .

 

[chopsaw]

Very, very NICE Rich!

Thanks !

Have you ever done these via wet brining?

Yup . That's my go to Matt . Just got a late start here , and that Trade east brand of Canadian steak seasoning is awesome . Really makes whole muscle meats tender .
This breast was store brinded , but I would normally do them anyway .
Pop's brine @
1 gallon water
1/2 cup kosher salt
1/2 cup white sugar
1/2 cup brown sugar
1 TBLS cure 1
1 tsp lemon or orange extract . Started using lemon , but the Orange is killer .
Inject and soak overnight . Good stuff .

 

[Colin1230]

Great post, Rich! Thanks for sharing. You and family are eating good for sure.

 

[civilsmoker]

Thanks . Yes it is . I just bought a flat basket for it . Mainly for chicken parts or smaller stuff . Only one cook with it so far .
Split chicken . Works good .
View attachment 725809
View attachment 725810

Just BEUTIFUL! Makes me hungry.

 

[kilo charlie]

Everything looks amazing!

 

[normanaj]

He

Thanks for the comment Norm . Cajun bandit used to sell a spinner for a 14" WSM .
Not sure if they still do or not .

They stopped selling all 14" WSM products. It was the first place I looked.

 

[BrianGSDTexoma]

Wow Rich, Fantastic meals. I going to cure a breast when get back from vacation.

Baked some sourdough rolls ,

Those rolls look killer! I might have to bring my starter back to life.

 

[zwiller]

NICE as usual. That debone/skin/trussing style of yours is fantastic. I would love to try doing that with some spicy sausage like a turducken roll of sorts.