Heyo, I wanna try something new this year with the Thanksgiving turkey and came across Meathead saying he removes the breast from the bone and pounds them flat before cooking. I’m gonna be doing it in an indoor oven (we like the whole house to smell like turkey on thanksgiving) and wanna keep the skin on. The only place I saw this technique written out called for removing the tender and the skin before pounding. Does anyone know if the skin (and for that matter the tender) needs to be removed before I “pound that suckah”? Any general do’s/dont’s for the deboned turkey pieces cooked in an oven would be greatly appreciated.
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I would opt to remove the skin and then place back on, maybe even scraping the skin a little as to thin out some of the fat deposits so that it will crisp up better. You can stretch out and secure with toothpicks.
The tenders probably better off than on. They probably disrupt the flattening process to some degree. -
You will want to remove the tender for sure. It will most likely separate as you pound if you don't. The tender will be better cooked by itself. Not so sure about the skin. This recipe works really well too, and might be a slight bit easier: https://howtobbqright.com/2019/11/21...turkey-breast/
I have cooked both recently. Both are good.Comment
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Yes. I remove the skin and grill it til it is stiff and break it into flakes. Scatter it on the meat. I also remove the tenders and grill them on another night.Attached FilesComment
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