Turkey breast question


 
J

John Frailey

TVWBB Fan
I keep seeing these beautiful, boneless sklinless turkey breasts on smoking sites everywhere, including the poultry section of this one under "cooking topics". Some even with skin intact. A couple of questions.
First, how do you get 2 breast halves to form into such a seamless "roast" look? (reference this sites photos). And second, where do these people find 8 and 10 pound turkey breasts. All I see in my grocery stpores is 2 -3 pounders. I am interested in making my own sandwich slices to avoid the disgusting overuse of sodium in the commercial ones.
 
Here's what you're looking for:

http://www.fosterfarms.com/pro...asp?productcode=7387

The ones I've purchased are about 5 pounds and consist of both breasts with the breast bone and skin intact. They are pretty common in the supermarket around Thanksgiving. Print out that page and take it to Raley's or Bel Air and see if they have it or can get it for you.

The individual breasts I've gotten from a specialty meat market that cuts them from whole turkeys.

Regards,
Chris
 
For variety's sake, here's the turkey breasts I use. They weigh in at exactly 4.75 lbs w/gravy packet. I remove the skin, season, and cook. I did seven of them this week. Got these at Sam's, but not all of their stores carry them. Honeysuckle Turkey Breast
 
Thanks guys. I will check them both out.
Chris, referencing the cooking tips section of this site, when the two halves get netted and smoked do they tend to form into one breast for slicing, or so they just remain two individual breasts? The "finished product" picture is exactly what I am looking to achieve, but somehow can't get my head around how two breast halves come out looking like that end section photo.
 
John, the breasts I use are actually multiple pieces of breast meat wrapped in skin and a net. If you look at my profile/avatar pic you can see that even after I remove the skin they still hold/form together very well. Sure, sometimes you get a little separation but not enough to matter.
 
I just saw an episode on America's Test Kitchen or Cook's Country (why they need 2 almost identical shows is beyond me) where they had a whole Turkey breast took the skin off and deboned it. The deboning was as simple as running the knife along the side and peeling the meat off as you go. I'm sure you'll figure it out.

They took both breast halves and stacked them on top of one another with the tapered ends on opposite sides. This makes a uniform "roast".

Then they took the whole flap of skin and wrapped it over the "roast" and tied it up.

Now they grilled it, it wasn't smoked...however the end result looked incredible and could easily be cooked in a WSM.

I am going to try that method next time...
 
Unless it's a heck of a lot cheaper, why go through the hassle? While they're skinning, deboning, stacking, wrapping, and tying .... I'm cooking!
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Try making a double batch of White BBq sauce like they use down in Alabama (ala Big Bob Gibson's). Use half to marinate the breast, and the other half for the table. Good stuff, and I got the idea out of DR. bbq's (Ray Lampe) first book.
 
Thanks Rick. I have "faux pas;d" a couple of times here already but hopefully nothing serious. I agree with the "hassle" observation but I am doing it for sodium restriction issues. If it was going to be served as a party dish you bet I would dish the cut debone tie stuff...
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Gotcha. You're doing fine. We're all pretty laid back here. It takes a lot to ruffle any feathers. Good luck with your cook!
 
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