I purchased a 12-pound turkey to practice for Thanksgiving. I butterflied the bird and used Meathead's 'Simon & Garfunkel' rub. At first I had trouble maintaining a grill temp of 325. I realized later that my gravy pool (under the turkey) had cold water (duh) instead of hot water.
I need more practice on carving breast meat. I've read the article on properly carving breast meat, but a video would really help. I am open to any suggestions.
Key to breast is finding the keel/breast bone. I'll put a video below from Chefsteps (sooner or later they cut out the breasts), it is with a chicken, just a much smaller turkey
Rolled-up chicken never tastedâ€â€or lookedâ€â€this good. For full recipe details, visit: http://www.chefsteps.com/activities/chicken-roulade At ChefSteps, we don'...
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