Picked a 5.5 lb bone in turley breast. Thawed. Carved off the bone (made some stock) and pounded meat down to about 1/2" - 3/4". Separated skin for about 1/2 of the breast (need to do this because we need to roll the meat and you don't want the skin on the inside.) Brined for about 3 - 4 hours. Season inside with some Head Country. Stuffed with prociutto, stuffing (sorry Stove Top) and Orange/Cranberry raisans. Roll up and wrapped loose skin completely around. Tied up with butchers twine. Seasoned with more Head Country.
Here's some pics:
Ready to Roll
Tied Up
On the 22 - Looks Small
Time to Eat
Ran R4D4 up to about 300º for a little over 2 hours. Very moist and flavorable.
Dan
Here's some pics:
Ready to Roll
Tied Up
On the 22 - Looks Small
Time to Eat
Ran R4D4 up to about 300º for a little over 2 hours. Very moist and flavorable.
Dan
