Costco's Netted Turkey Breast

Sandbagger

I am getting ready to smoke a Costco's Turkey Breast and in preparing it, I took the netting off only to find a perfectly split breast. So, I seasoned that baby up with a crack black pepper/dizzy dust combo and put the netting back. [p]That got me thinking, how about stuffed or rolled turkey breast: But what to stuff it with? Maybe something similar to the pork or Max's beef tenderloin stuffing. [p]Any ideas, as a stuffed turkey breast would make a great side dish for XMAS dinner. Thanks Tom

eggor

Sandbagger,[p]i've done the smashed chicken rollups posted by Boccie, using the ham and swiss cheese and rub of choice for poultry, roll it back up,wrap with bacon, secure with toothpicks. [p]I think they turned out pretty well, but were a little on the bland side. I don't recall what i used to season.[p]Might try to experiment with the cheeses.[p]What i'm thinkin is smash the breast meat real thin, as thin as you can with out destroying it. The ham really neads to be thin, shaved deli style, and just one layer. same with the cheese. Then, well... that's about all I can offer... now that I'm thinkin about it sounds like I got a plan for dinner. will let you know how they turn out.[p]Scott

Sandbagger

<p />I egged it at 350 degrees indirect then the last thirty minutes or so direct for just about 2 hours total cook time (165 internal). The smoke was cherry and pecan at the beginning only. It was served with riced potatoes, stuffing and tomato/cucumber salad, plus jar gravy with drippings. The crack black pepper/dizzy dust combo seasoning placed inside was very pronounced and delish. I got turkey sandwhiches for the week. At $3 per pound egged, it beats the deli counter smoked turkey at $7 per pound.

Car Wash Mike

Sandbagger,
I'm a big fan of Honey Baked Turkey Breast. Would that netted turkey work with a sweet glaze applied on top? Was it mostly white meat?[p]Mike

Sandbagger

Car Wash Mike , It's all white meat. You could try prior to cooking, remove the netting, add your honey glazed inside, replace the netting and then cook with glaze on the outside too. When finished cooking, peel the netting off. The netting was removed in the pic.[p]tom

Sandbagger

Mike, when I say inside, I mean inside the turkey, cause the netting is holding two split breast together.

Unknown

Sandbagger, instead of just pounding it out, try cutting it before pounding it. just start cutting it to the thickness you want like you are unrolling it ( like a sleeping bag:))... then pound it to flatten it. the other way is to split it in the center, butterflying it, then cut left and right kinda unrolling it. I've never done it on a turkey breast, but have done many pork tenderloins, which are excellant as a roullade.. I think with less pounding the texture of the meat is preserved.