Looking to cook up a 3.8kg Turkey buffet (no dark meat) on Sunday for a few peoples coming in.
Have had real success in the past with skinless chicken breasts, cooked low and slow indirect on my Primo, then direct hot sear, basting with Buxom. Nice pink ring, beautifully seared outside, and very juicy.
Last time i did turkey buffet, I deboned it, and cooked as separate breasts (chucked the tenders on a bit later), with buxom and a sear, and came out v nice, although skin wasn't that crispy (funny that Holmes, when u use a marinade and low & slow - so wrong, as i've found out later from this site!).
I'm wondering about deboning again this time, removing the skin, cooking low&slow and direct sear, with Buxom, as I would with chicken breast. Thinking I might try deep-frying the skin in strips as cracklings.
Comments on marinated skin-off turkey breast cooked low & slow then direct sear, versus cooked at higher temp, skin-on, with rub?
Anyone tried deep-fried turkey skin as crackle?
Have had real success in the past with skinless chicken breasts, cooked low and slow indirect on my Primo, then direct hot sear, basting with Buxom. Nice pink ring, beautifully seared outside, and very juicy.
Last time i did turkey buffet, I deboned it, and cooked as separate breasts (chucked the tenders on a bit later), with buxom and a sear, and came out v nice, although skin wasn't that crispy (funny that Holmes, when u use a marinade and low & slow - so wrong, as i've found out later from this site!).
I'm wondering about deboning again this time, removing the skin, cooking low&slow and direct sear, with Buxom, as I would with chicken breast. Thinking I might try deep-frying the skin in strips as cracklings.
Comments on marinated skin-off turkey breast cooked low & slow then direct sear, versus cooked at higher temp, skin-on, with rub?
Anyone tried deep-fried turkey skin as crackle?
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