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Tennessee Hunting Forums
Long Beards & Spurs
Have you ever ground Turkey breast like hamburger?
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<blockquote data-quote="megalomaniac" data-source="post: 5814063" data-attributes="member: 2805"><p>Spur... it's a lot of work, but produces a very servicable product with better flavor than a butterball...</p><p></p><p>Scald, gut, and pluck the bird.</p><p>brine for at least 12 hours.</p><p>stuff cavity with onion, celery, apple slices.</p><p>inject the bird with a butter or oil based marinade. Mustard binder on outside of bird then rub with seasoning of choice.</p><p>place in a browing bag (super important to retain all possible moisture)</p><p>cook at 250 until internal temp 160</p><p>rest in bag until cools back down to 90 deg or so</p><p></p><p>slice and enjoy!</p></blockquote><p></p>
[QUOTE="megalomaniac, post: 5814063, member: 2805"] Spur... it's a lot of work, but produces a very servicable product with better flavor than a butterball... Scald, gut, and pluck the bird. brine for at least 12 hours. stuff cavity with onion, celery, apple slices. inject the bird with a butter or oil based marinade. Mustard binder on outside of bird then rub with seasoning of choice. place in a browing bag (super important to retain all possible moisture) cook at 250 until internal temp 160 rest in bag until cools back down to 90 deg or so slice and enjoy! [/QUOTE]
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Tennessee Hunting Forums
Long Beards & Spurs
Have you ever ground Turkey breast like hamburger?
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