Special Thanks to @The Cen-Tex Smoker

McStew

A special thanks goes to Cen-Tex Smoker for helping me out with meat glue for the first time.  I had it sitting in the fridge for sometime and decided to use it on Turkey day.  It was definitely fun to play with for the first time.  Hope you enjoy.  
Everything was cooked on the MM as we had to travel this year due to some heath issue.  Turkey seared on CI and ham was heated for about an hour with no wood added.  I was asked already to repeat the meal for XMas and I said NO I would come up with something better.  The crispy skin was the best and I wont do turkey skin any other way now.  
Thanks again 
@The Cen-Tex Smoker 

cazzy

Looks great!!

That cen-tex guy is a good dude!!

SGH

Mighty fine looking grub brother. The first plated shot is sure enough money!!

SGH

@McStew
Above you said that the skin was great but I didn't see where you said what you did to it. If I may ask, what was your method for the skin?

McStew

@SGH
It was very simple I removed the skin and remove all the fat under the outer layer of skin, place on a baking sheet and place another backing sheet on top to push out all the air bubbles so the skin sits nice and flat between the two sheets.  Place in oven at 400 degrees and bake until it is evenly golden brown.  
The skin tasted like lechon 

McStew

@SGH
In the third and forth pictures ( skin that looks like chips )  you can see that the pieces of skin remain flat because of the two baking sheets.  

SGH

McStew said:

@SGH
 I removed the skin and remove all the fat under the outer layer of skin, place on a baking sheet and place another backing sheet on top to push out all the air bubbles so the skin sits nice and flat between the two sheets.  Place in oven at 400 degrees and bake until it is evenly golden brown.  

I do something real similar for chicken thighs. However instead of the baking sheets, I work it like lightly with a meat hammer. You method is probably easier and less work. Will give it a try and thanks for sharing. 

McStew

@SGH so you pound it out then put it back on?  

bud812

Where did the meat glue come into play?

SGH

McStew said:

@SGH so you pound it out then put it back on?  

Yes sir, just carefully wrap it back on my friend. 

McStew

bud812 said:

Where did the meat glue come into play?

Each log was two 2.5 lb turkey breasts glued together then saran wrapped into a tube. 

NPHuskerFL

Bam!  Looks bangin' Yo!

The Cen-Tex Smoker

Nice job! That looks like professional work right there. gotta love it when a plan comes together.

theyolksonyou

So, is the skin from the dark meat?  I was looking to do something similar, but couldn't get the glue in time. 

McStew

@theyolksonyou the skin was from the breasts of two birds. 

The Cen-Tex Smoker

I'm trying to figure out how you did this but it looks like the roulades in the bags are skinless but they have skin when served. Am I seeing that incorrectly?

McStew

The Cen-Tex Smoker said:

I'm trying to figure out how you did this but it looks like the roulades in the bags are skinless but they have skin when served. Am I seeing that incorrectly?

So everything pictured here was skinless ... The only skin in this picture is on the north and south side of the plate (skin chips) the turkey log was seared and basted in a CI pan for the golden brown look 

The Cen-Tex Smoker

Wow- that looks awesome. I knew we discussed you doing it skinless but that sear made it look like you changed your mind. Great looking bird. 

The Cen-Tex Smoker

What did you baste with? That looks great. I'll try that. 

DMW

You rocked it, no question about it.
Meat glue is fun stuff, I need to get mine out and play again soon.

McStew

The Cen-Tex Smoker said:

What did you baste with? That looks great. I'll try that. 

Lots of Butter two sticks pictured and herbs ... I'm in the flipping category .... 2-3 seconds turn repeat until you get your desired color 

Legume

Well shiit, frankenturkey - take it apart and put it back together.  Very cool idea and great execution.

The Cen-Tex Smoker

Butter is good. I like butter. 

caliking

That looks amazing.  I'm sold on the skin chips. 

MelSharples

Wow, until later in the post I thought that was skin! Great color on the sear.  I bet that would make some outstanding lunch meat on the slicer as well. Great post!

MelSharples

Also, skin chips?!?! That is the post it note (why didn't anyone think of that before) idea of the century! Although the life expectancy rate on the forum just went down by a year or two...

Thatgrimguy

I've done the turkey breast end to end thing, but I didn't execute nearly as well as this! Great job. Turkey skin chips is on my short list now!

Did you just hand form the "tube" shape for the turkey or did you stuff it in an actual tube to get the round shape?

McStew

Thatgrimguy said:

I've done the turkey breast end to end thing, but I didn't execute nearly as well as this! Great job. Turkey skin chips is on my short list now!

Did you just hand form the "tube" shape for the turkey or did you stuff it in an actual tube to get the round shape?

saran wrap the two breasts together leaving about 4-6 inches on each side and roll into shape.  Once loosely rolled into shape twist the ends in opposite directions until it looks like a jimmy dean sausage tie each end off with butches twine place in a vacuum seal bag and  seal away. 

cazzy

MelSharples said:

Wow, until later in the post I thought that was skin! Great color on the sear.  I bet that would make some outstanding lunch meat on the slicer as well. Great post!

I'm a big fan of skinless turkey! 

@McStew Love your cook even more now!!

McStew

@cazzy its the only way to do it .... bake the skin next time you wont eat it any other way once you do  

McStew

Stay tuned I have been experimenting with molecular gastronomy.  The meat glue was the first item presented to anyone and it was a hit.