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Turkey Breasts w/ herb brine = SAMMICH (way too many pics)

NDGNDG Posts: 1,552

Started with the Herb Brine from Rhulmans book "Charcuterie" for my boneless Turkey Breasts.  I followed his suggested brine time and his suggested rest time for the turkey, then tied them up for even cooking.   

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Made a soft Herb Butter with Thyme/Rosemary and slathered both breasts with it.  Really Motorboat dem breasts, on both the skin and under the skin.  Got the egg going at around 270ish dome, and slowly roasted indirect with some fruit wood until turkey reached 170 internal temp.  I was going for Turkey Sammichs with a Dip (think french dip) so filled the tin pain underneath with Onions, Chicken Broth, Worcestershire and all the captured juices from the Turkey & Butter as it roasted.  My whole "dip" idea didnt work great as the liquid reduced too quickly - so it turned into a flavor packed sammich spread.  I should have added more liquid as it cooked but I was running around the house - next time!

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Took some of the remaining herb butter and put it on some Ciabatta bread along with a big slice of Gruyere.  Toasted until Gruyere melted and pull for assembly.  Sliced my turkey and piled on high - soooooo juicy and tasty - what a delicious sammich!

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Columbus, Ohio

Comments

  • Mattman3969Mattman3969 Posts: 8,007
    That's a helluva good looking sammi!! Turkey has really become one of my go to meats.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Nice work. What was the verdict on the brine? Where you glad you did it?
  • EggcelsiorEggcelsior Posts: 13,986
    Great work. No such thing as too many pictures!
  • johnmitchelljohnmitchell Posts: 4,603
    Fantastic... Great cook.... What a good looking sandwich !!!!!
    Greensboro North Carolina
    When in doubt Accelerate....
  • NDGNDG Posts: 1,552
    Thanks!     @deviledegger . . . I definitely think the brine worth it for chicken/turkey and the Ruhlman's brines are excellent.  Extra work but I always do it whenever I am doing a few lbs worth at one time - great flavor and super moist. 
    Columbus, Ohio
  • @NDG the turkey breast looked extremely moist. Definatly will be brining soon. I find chicken breast to be very moist on an egg compared to anything else.
  • NDGNDG Posts: 1,552
    Leftover Turkey became Turkey Spring Rolls.  So Fresh and Delicious.  Here is link from the Pioneer Women  . . .  http://thepioneerwoman.com/cooking/2011/11/leftover-turkey-spring-rolls/

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    Columbus, Ohio
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