What are your tips and tricks.
Last year we injected the breast with a garlic and butter mix and used a bacon blanket.
Last year we injected the breast with a garlic and butter mix and used a bacon blanket.
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Originally posted by MAr "... Nish deleted it..."
Originally posted by Painthappy "...I like what nish did..."
Originally posted by Axel "coffee-fueled, beer-cooled."
Originally posted by Carp "Nish's two brain cells"
Master Jar-Jar -
simple 3 day soaking in a brine, a simple brine
very high heat for 1 hrs, then low heat for 2 hrs -
Salt Brine (salt, rosemary, sage and thyme) starts tonight, stuff with cut up onions, celery, apple and cook in our roaster upside down (Breast Down) until temp 150F flip right side up for the finish so it also browns the skin.
"When you are asked if you can do a job, tell 'em, 'Certainly I can!' Then get busy and find out how to do it." - Theodore Roosevelt
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Stuff (Stove Top, hydrated with stock, with diced apple and raisins). 2-4 sticks of butter, melted (not clarified) with garlic, rosemary, pink salt and black pepper added (let solidify). Cram all of that butter under the skin, cook low and slow for many hours, traditionally basting as needed.Velcor will save us...
Current MCB Feedback : https://www.mcarterbrown.com/forum/b...opusx-feedback
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This is the recipe I have followed for the past few years. With great results. Requires a electric roaster oven,Feedback link https://www.mcarterbrown.com/forum/b...0’s-feedbackComment
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Putting it on the rotisserie on the grill again this year. Last year the gearbox failed and I went to Wawa for a hot turkey sandwich. Hoping for better results this year.Comment
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