Momma had to work mothers day and Taby was coming home from collage for the summer so we had a big dinner Sat. night.
Started off with a box. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1220.jpg)
And in the box was a couple of these babys.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1221.jpg)
Ripped off the foil and placed in the smoker set at 250 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1222.jpg)
Note to self, let that thing sit out at room temp a wile to get the foil off easier and eliminate the frost bit fingers.
After the turkey warmed up enough to put the skin back were it belongs I slipped it in a net. Thanks Chris
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1223.jpg)
Smoked for 4 hr with Apple.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1224.jpg)
And pulled outta the smoker when the IT hit 160 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1225.jpg)
Placed under a foil tent for 20 to 25 min to get the rest of the fixins ready.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1226.jpg)
Time to dig in!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1227.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1228.jpg)
Now that has gotta one of THE MOST MOIST AND TENDER turkey I've had in a looooooooong time.
It took just under 8 hr start to plate and I didnt do ANYTHING to that turkey but smoke/cook it.
The next day I shaved up the leftovers.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1237.jpg)
The pan on the right was my lunch today. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1236.jpg)
Sealed up in 1/2 lb packages and through in the freezer for meals at a later date.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1238.jpg)
Did I mention that this turkey was MOIST AND TENDER? :D
I would like give a many thanks to Pat (Squirtthecat) for pointing me in the right direction in findung these babys here in town. It took a bunch of phone calls but I FOUND THEM. ;D
Yummmieeee! Curt that really looks good!
Love those turkey boulders!!
MAN O MAN that Turkey looks fantastic...great job!
That looks great Curt! I really like the marks them nets leave behind after the smoke.
WOW!!! This looks incredible!!
I have a few quick questions if you don't mind:
1) No brine or pre-soak in anything? Did you season the outside with anything before slipping it into the net?
2) Where do you find nets like that? Never had to buy one, but I'm hoping they are pretty easy to find.
3) Someone indicated this particular type of breast roast was hard to find. Did you special order thru local grocery store? Did you order it delivered to your home?
4) How exactly did you hang it inside your Bradley? Did you tie it off thru the vent holes in the top?
Sorry for all the questions, but I really want to do this, and hopefully duplicate your success. It looks incredible!!
scott
1) Nope, no nothing, straight outta the freezer into the smoker. 2 hr no smoke smoker set at 250 F. Then when the skin unthawed I put it were it belonged and slipped the breast straight in the net.
2) I got the net from Tenpoint5 but you can find them at Allied Kenco, Butcher Packer, Midwest Research or any place like that, there called "Ham nets"
3) This one is made by Jennie-O, its called a "Turkey Breast Roast" you will have to get them at a supplier for restaurants. Make some calls to a restaurant near you and talk to the person that buys there meat to find were they get there meat were you live. Took me about 10 phone calls to find them here.
Google Jennie-O and see if they have any supliers in your area.
4) I hung it from a dowel on the top shelf support and placed a rack under just in case the bag failed.
Good luck.
Curt...that thin sliced turkey looks as good as any that I've seen in a New York City Deli and thats sayin something...
Quote from: ghost9mm on May 15, 2011, 05:49:58 PM
Curt...that thin sliced turkey looks as good as any that I've seen in a New York City Deli and thats sayin something...
Thanks Gary.
Thanks for the advice!! I will be making some phone calls for sure.
I tried this today but I injected chicken broth into the breasts. Also for the netting I used the netting that came on the turkey breast I bought. Not sure if many of them come like that but mine did. Bought at Meijer.
Basically I pried off the metal clamp/ring holding the net on, removed turkey breast, removed turkey from plastic, rinsed, dried, and put it back in the net. I used Cherry instead of Apple as well. 6.75 hours at 225* with 3 hours of smoke until 160* IT.
I used the Auber PID with 3 cycles.
1. 1 hour at 250* to preheat.
2. 3 hours at 225* - Smoke cycle
3. 225* until IT 160*
7.75 hours total INCLUDING preheat.
6.75 hours with the meat on.
Perfecto!
Quote from: freakaccident on June 25, 2011, 07:33:04 PM
I tried this today but I injected chicken broth into the breasts. Also for the netting I used the netting that came on the turkey breast I bought. Not sure if many of them come like that but mine did. Bought at Meijer.
Basically I pried off the metal clamp/ring holding the net on, removed turkey breast, removed turkey from plastic, rinsed, dried, and put it back in the net. I used Cherry instead of Apple as well. 6.75 hours at 225* with 3 hours of smoke until 160* IT.
I used the Auber PID with 3 cycles.
1. 1 hour at 250* to preheat.
2. 3 hours at 225* - Smoke cycle
3. 225* until IT 160*
7.75 hours total INCLUDING preheat.
6.75 hours with the meat on.
Perfecto!
Dont get any better than "Perfecto!"
Had me a hot turkey sammie covered with gravy for lunch today.
Bout time to make another. :o
Quote from: OU812 on June 26, 2011, 10:30:46 AM
Quote from: freakaccident on June 25, 2011, 07:33:04 PM
I tried this today but I injected chicken broth into the breasts. Also for the netting I used the netting that came on the turkey breast I bought. Not sure if many of them come like that but mine did. Bought at Meijer.
Basically I pried off the metal clamp/ring holding the net on, removed turkey breast, removed turkey from plastic, rinsed, dried, and put it back in the net. I used Cherry instead of Apple as well. 6.75 hours at 225* with 3 hours of smoke until 160* IT.
I used the Auber PID with 3 cycles.
1. 1 hour at 250* to preheat.
2. 3 hours at 225* - Smoke cycle
3. 225* until IT 160*
7.75 hours total INCLUDING preheat.
6.75 hours with the meat on.
Perfecto!
Dont get any better than "Perfecto!"
Had me a hot turkey sammie covered with gravy for lunch today.
Bout time to make another. :o
Oh wow. I am doing that for lunch tomorrow. I never thought of gravy on a sandwich. I am thinking of a big hoagie roll and drenching the turkey in the leftover gravy I have in the fridge. Thanks for the tip!
Throw some smashed taters in there and you got your self a meal. :o
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1239.jpg)
Quote from: OU812 on June 27, 2011, 08:04:40 AM
Throw some smashed taters in there and you got your self a meal. :o
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1239.jpg)
Heavenly looking! I did shish kabobs on the grill tonight instead of the fattie I had planned on. They were pretty good.
Here is a source for netting: http://www.sausagemaker.com/search.aspx?find=nets (http://www.sausagemaker.com/search.aspx?find=nets)
I've dealt with this company in the past and will in the future. Great free catalog!!!
I have a friend at the Knights of Columbus who can order me things from US Foods. We use those turkey breast roasts at the Hall for wedding receptions and such. They're great sliced and covered with gravy!! You can also get them from Restaurant Depot.....they require you to qualify for membership.
Ray