Hi guys,
Ive volunteered to take on the christmas turkey cooking this year. I wanted to try and use the recipe on amazingribs.com but unfortunately the old girl has bought a rolled turkey breast instead of a whole turkey this year. Ive been searching for some recipes/ideas on how to cook this thing but cant find much. Can anyone help me out with this one? Its a 3.5kg rolled breast.
Cheers,
Simon
Christmas Rolled Turkey Breast
Re: Christmas Rolled Turkey Breast
Can you still brine a rolled (stuffed) turkey breast?
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Re: Christmas Rolled Turkey Breast
If you bought it pre-rolled then it is likely already brined.
Don't brine it if it is already stuffed unless you want to stuff it up even more!
Chris
Don't brine it if it is already stuffed unless you want to stuff it up even more!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Christmas Rolled Turkey Breast
haha ok, how about a dry brine?
and im thinking just indirect heat @ about 325f? til it hits target temp? does that sound right?
and im thinking just indirect heat @ about 325f? til it hits target temp? does that sound right?
Re: Christmas Rolled Turkey Breast
Had one of those wished upon me two years ago, seemed reasonable for two people but on closer examination was a challenge to make palatable.
I ditched the foil thing it came in, gave it a good oil rub and just cooked it to temp on the kettle with some hickory smoke.
With a good gravy and heaps of veg and copious champagne it was ok
Cheers
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Re: Christmas Rolled Turkey Breast
I bought one in London 10 or so years ago, we had a small oven and an even smaller fridge.
It tasted like a bad sausage,might have been the brand but it seemed very manufactured.
I've never been tempted to try one again.
Major problem is turkey is so lean and its a lot of thick white meat to dry out before you cook it.
You need to add flavour and moisture and you dont have bone and fat to help you.
Brine duck fat, butter, bacon or combinations of all may help along with smoke and caramelisation .
and as mentioned above lots of alcohol and gravy if all else fails
It tasted like a bad sausage,might have been the brand but it seemed very manufactured.
I've never been tempted to try one again.
Major problem is turkey is so lean and its a lot of thick white meat to dry out before you cook it.
You need to add flavour and moisture and you dont have bone and fat to help you.
Brine duck fat, butter, bacon or combinations of all may help along with smoke and caramelisation .
and as mentioned above lots of alcohol and gravy if all else fails
chilling while grilling