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I've done turkey, Canadian Bacon, regular bacon. Really want to try different roast beefs and other charcuterie. Turkey was fantastic...
Large BGE, Small BGE
Nope. Never done pit beef.
Nor have I ever done turkey.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
@boileregger - Thanks for the compliment. Here is the post - but I realized I didn't mention much in the way of method etc. http://eggheadforum.com/discussion/1150200/post-holiday-turkey-deal-fun#latest
After I boned out the turkey carcass I removed the breast from one half of the skin. I pulled the sinew out of the tenders and stuck them on top of the breast on the skin. Sprinkled the whole thing liberally with rub (I used High Mountain Steak Rub - but it is heavy on garlic so I knew it would work for turkey) and then put the other breast on top facing the other way to make a more even log shape. Wrapped the skin remaining skin over top and tied it fairly tight in a log.
Cooked on the egg indirect at 350 to internal temp of 165. Pulled and rested for 30 min. before putting in fridge to chill. I have one more in the freezer - vacuum packed ready to cook. When I do it I will remove the skin before slicing. It just got in the way and I didn't want to eat it anyway, so it would be better removed.
Each roast is over 5 lbs raw - and so I paid about $1.50/lb for the meat.
I didn't deli slice it, but this is the most magnificant turkey I ever did. This is a great recipie.
I do Turkey Breast, injected this one with a salad dressing, not sure why, but i did, and it was pretty good.
Thanks all for the advice. I have been thinking about picking up the Charcuterie book for a while, this might just push me over the edge on it. I would love to do smoked turkey, the wife loves that stuff.
How do you guys like the slicers you own? I don't own one yet and have heard mixed reviews about them.