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Turkey for lunch

GBlevins92

GBlevins92

Well-Known Member
Joined
Nov 27, 2016
Messages
782
My old man killed a bird yesterday and I fixed him for lunch at work today, fried fresh is hard to beat! hopefully I can fill my tag this weekend. How does everyone else like their turkey fixed?
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My favorite way is to cut the breast about 1/4 to 3/8” thin. Cut jalapeños in half from end to end. Remove the seed from some for the kids. Roll the breast around the jalapeños and wrap the roll with bacon. The bacon keeps the meat juicy and holds it together. Toothpicks can also help near the ends. Season to your liking. Grill it on foil to keep it moist until the bacon is brown and the jalapeños begin to soften. Cream cheese can also be added or mixed with your favorite seasonings for a dipping sauce but it is excellent without it. Lowery’s or garlic and herb black pepper with sea salt work great.

My kids simply can’t get enough. My son likes it with sweat baby rays barbecue sauce. I have found no matter how you cook it the key is to keep it moist and don’t overcook it.




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Chistavocat said:
My favorite way is to cut the breast about 1/4 to 3/8” thin. Cut jalapeños in half from end to end. Remove the seed from some for the kids. Roll the breast around the jalapeños and wrap the roll with bacon. The bacon keeps the meat juicy and holds it together. Toothpicks can also help near the ends. Season to your liking. Grill it on foil to keep it moist until the bacon is brown and the jalapeños begin to soften. Cream cheese can also be added or mixed with your favorite seasonings for a dipping sauce but it is excellent without it. Lowery’s or garlic and herb black pepper with sea salt work great.

My kids simply can’t get enough. My son likes it with sweat baby rays barbecue sauce. I have found no matter how you cook it the key is to keep it moist and don’t overcook it.




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You cook your turkey like I cook my venison. Lol. Venison’s awesome that way


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I have a breast soaking in a salt, brown sugar, peppercorn, mustard seed, and gralic brine right now and will smoke it tomorrow for dinner. Yum.
 
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