Peter Gallagher
TVWBB Guru
This post was inspired by Jeff's awesome deli style chicken post here. And by 'inspired' I mean blatantly ripped off in the truest sense! 
We ended up with an extra turkey over Thanksgiving, and had this guy in the freezer - Brined it for 24 hours
Removed the legs and wings - and then the breast meat from the carcass. We had those legs and thighs for dinner.
Seasoned the insides.....
This is where it got a bit interesting. I had some netting, but it wasn't cooperating. It seemed too small of a diameter, as we were having trouble getting it over the breast. Then it came trickling into my pea-sized brain! We created this handy-dandy devise. Pretty much stuffed the breast into the cup, and plopped the netting over. That operation took 2 beers to figure out and do.
Success! into the netting.
Out to the WSM - cooked it at about 325 for 2 hours - added a small piece of peach wood
and sliced- It came out great, and was really fun to do
We ended up with an extra turkey over Thanksgiving, and had this guy in the freezer - Brined it for 24 hours
Removed the legs and wings - and then the breast meat from the carcass. We had those legs and thighs for dinner.
Seasoned the insides.....
This is where it got a bit interesting. I had some netting, but it wasn't cooperating. It seemed too small of a diameter, as we were having trouble getting it over the breast. Then it came trickling into my pea-sized brain! We created this handy-dandy devise. Pretty much stuffed the breast into the cup, and plopped the netting over. That operation took 2 beers to figure out and do.
Success! into the netting.
Out to the WSM - cooked it at about 325 for 2 hours - added a small piece of peach wood
and sliced- It came out great, and was really fun to do
