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Turkey and Pig

Cory430
Cory430 Posts: 1,073
edited November -0001 in EggHead Forum
Turkey breast tenders after bathing overnight in a homemade italian dressing marinade
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And a pork loin that was slathered in a horseradish mustard mixture and coated with Raising the Steaks and a basic BBQ rub. This recipe is adapted from something that I saw from Thirdeye, but didn't see on his site
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Comments

  • Zippylip
    Zippylip Posts: 4,768
    Cory, that turkey looks like "turkey colored" brisket, was it as moist as it looks? How did you cook it exactly (other than brining, I have never figured out a way to make turkey moist). Thanks, Zippylip
    happy in the hut
    West Chester Pennsylvania
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  • Cory430
    Cory430 Posts: 1,073
    Zippy,
    I marinated it for 24hrs and then cooked it indirect on a raised grid (over the pork loin) at 325 until it hit 165 internal. They took about an hour or maybe a little less. I think that the moisture trick is the cooking temp, but I could be wrong. I have never had one dry out on me though.
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