The Turkey Has Landed

BlueSmoke

We bought a whole turkey breast the other day. That will make a total of eight meals, and is more than we are liable to enjoy day after day.[p]I decided to try something a little different. I began by skinning one side before removing it from the bone, being careful to not cut the skin where it attached to the other side. I set this first side aside, to cut into cutlets for grilling sometime in the future. Then I boned the second side, now with the excess skin from the first side still attached. I wrapped the excess skin around the boned breast, tied it, and roasted the bundle at 350 for an hour and a half. Between the added fat and the nature of the Egg, it was moist, tender and succculent.[p]Oh... the roasting. I used my Sandbagger ring (Thanks! Sandbagger. It works like a charm) set up for indirect with a pair of split firebricks and a throwaway aluminum drip pan.[p]Sorry, no pictures. Dishes like this have made turkey a regular feature on our menus.[p]Ken