Turkey two ways
So the Activa RM (“Meat Glue”) experiment worked perfectly! I bought three whole frozen Turkeys after Thanksgiving on sale for like $5 each. Here is the 1st one:
1st I removed both breast and glued them together using Activa RM and seasoned with Creole Seasoning inside and out. I rolled it up tightly “roulade style.” Let it sit in the fridge overnight so the glue would set, then into the Sous Vide @ 150F for 7 hours. Back in the fridge overnight and sliced it the next evening. It was MUCH better than expected. You can see in the slices the dark lines are where it was glued (the dark is the creole seasoning).
2nd I made an injection of:
• Real Butter
• Creole Seasoning
• Crab Boil
• Worcestershire Sauce
And injected into the wings and leg quarters of the Turkey, then rubbed with Creole Seasoning. These went on the Pellet Smoker @ 270F till 170F Internal Temp. I then crisp the skin with a propane torch. WOW!
Next two Turkeys will have the same treatment – maybe more Creole Seasoning on the Deli Sliced Breast!
