Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Okay I see why the lower temp. Looks fine. But they do not use a brined turkey. Brining increases the water and salt in the turkey and may not work(ie the herb and salt rub will not be pulled into the brined turkey and the skin may not get tight, not sealing the breast with the skin). Brining is popular b/c it makes it really hard to over cook the turkey by increasing the water (and salt) in the turkey. You will not over cook it at these temps.

This is really helpful. I wonder if it would work for a spatchcocked turkey.

Probably not but you could just do the dark and white separately. Add 1- 2 hours for the dark meat and it would work out wonderfully I bet!

use ice packs on the breasts for about 30 minnutes before cooking and it will all be done at the same time

If you just want to cook a breast, I suggest you find the WaPo's recipe for turkey breast cooked in a crust (or en croute) that they published a few years ago. Basically, you make a dough using flour and a couple cups of salt. Then you wrap it around the turkey and cook it like that.

I have made it twice and it's great and not dry at all.

Yes I have made the pork in salt. It's egg whites and salt mixed to a past after which you coat the pork. It cooks it like a pressure cooker. After it cooks you have to break the salt crust. Kids love it.

If you just want to cook a breast, I suggest you find the WaPo's recipe for turkey breast cooked in a crust (or en croute) that they published a few years ago. Basically, you make a dough using flour and a couple cups of salt. Then you wrap it around the turkey and cook it like that.

I have made it twice and it's great and not dry at all.

Anonymous wrote:

Anonymous wrote:Okay I see why the lower temp. Looks fine. But they do not use a brined turkey. Brining increases the water and salt in the turkey and may not work(ie the herb and salt rub will not be pulled into the brined turkey and the skin may not get tight, not sealing the breast with the skin). Brining is popular b/c it makes it really hard to over cook the turkey by increasing the water (and salt) in the turkey. You will not over cook it at these temps.

This is really helpful. I wonder if it would work for a spatchcocked turkey.

Probably not but you could just do the dark and white separately. Add 1- 2 hours for the dark meat and it would work out wonderfully I bet!

Anonymous wrote:Okay I see why the lower temp. Looks fine. But they do not use a brined turkey. Brining increases the water and salt in the turkey and may not work(ie the herb and salt rub will not be pulled into the brined turkey and the skin may not get tight, not sealing the breast with the skin). Brining is popular b/c it makes it really hard to over cook the turkey by increasing the water (and salt) in the turkey. You will not over cook it at these temps.

This is really helpful. I wonder if it would work for a spatchcocked turkey.

Anonymous



I bought the cookbook for another recipe described in the Pist a few weeks ago. Tried the slow cooked chicken, which is cooked in the same manner as the turkey, and it was an epic fail (legs still bloody after 6hrs at 170 degrees). I understand the idea of the cooking process, but I guess you have to make sure your oven temperature reliably reaches its goal.

Good point. Yep you will have to have a uniform cut of meat, hence the recipe calls for a turkey breast, not a full turkey. A full turkey will cook unevenly b/c its mass is not uniformed.

Okay I see why the lower temp. Looks fine. But they do not use a brined turkey. Brining increases the water and salt in the turkey and may not work(ie the herb and salt rub will not be pulled into the brined turkey and the skin may not get tight, not sealing the breast with the skin). Brining is popular b/c it makes it really hard to over cook the turkey by increasing the water (and salt) in the turkey. You will not over cook it at these temps.

I bought the cookbook for another recipe described in the Pist a few weeks ago. Tried the slow cooked chicken, which is cooked in the same manner as the turkey, and it was an epic fail (legs still bloody after 6hrs at 170 degrees). I understand the idea of the cooking process, but I guess you have to make sure your oven temperature reliably reaches its goal.

It sounds fine, but have not seem the recipe. Seems similar to 7 hour lamb. These type of recipes usually have a salt herb past on the meat and put a cup of water/white wine in after the high temperature part and seal tightly in a roasting pan/dutch oven with tin foil( ie cooking with steam, so no drying out). Most of those recipe have a little high temperature(like 250-275). The end product is great. I do not know about a brined turkey. Brining might be over kill here. Make sure you have the same size bird as the recipe. Call or email the write with questions.

Here's the actual recipe if anyone is interested:

http://projects.washingtonpost.com/recipes/2013/11/20/extremely-slow-roasted-turkey-breast/

I guess the blast at 450° is supposed to sear it? If you're using turkey breasts, it might be easier to sear it on the stove.

No, it wouldn't be dry because it doesn't get hot enough to dry out. Salmonella can't live above 160, and the turkey would be that temperature all the way through.

Sounds dry and gross.

One way ticket to super dry turkey.

I'm considering attempting this recipe with a couple of Wegman's honey brined turkey breasts. You basically air dry in the fridge for 24 hours, blast it at 450 for 15 minutes, then cook at 175 for 8-9 hours.

Is this a good idea or a one way ticket to Salmonellaville?