Text 10391, 78 rader
Skriven 2011-05-06 21:20:18 av Dave Drum (1:18/200.0)
  Kommentar till text 10346 av Nancy Backus (1:229/452)
Ärende: Turkey made as leftovers
================================
am-=> Nancy Backus wrote to Dave Drum <=-

 -=> Quoting Dave Drum to Dale Shipp on 01-May-2011 10:29 <=-

 DD> Every once in a while one of the stupormarkups will have a killer
 DD> special on turkey legs. I think they use the thighs to make turkey
 DD> "ham". And the breasts are often sold separately. So there are a bunch
 DD> of turkey legs going begging - especially as "Ren Fests" and SCA doings
 DD> seem to have fallen out of current favour.

 NB> Around here, there's usually the turkey parts to be had for relatively
 NB> reasonable prices.  Even the thighs... which we like best.

Louis Rich got me started on turkey ham and turkey pastrami. The company has
since been bought by Oscar Mayer, which in turn was bought by Kraft. Between
Kraft and Jennie-O we don't see much in the way of separate turkey thighs. I'd
rather do those than the drumsticks, mostly because you don't have to futz with
the tendons and such. Bur, I am just glad I can get the occasional deal on
legs.   Bv)=

BTW - turkey pastrami ain't real pastrami. But, it ain't bad.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turkey Pastrami
 Categories: Poultry, Herbs, Marinades, Rubs
      Yield: 2 pounds

  2 1/2 lb Turkey thigh meat
      1 qt Water
    1/2 c  Brown sugar
    1/2 c  Kosher salt
    1/3 c  + 1 ts dry juniper berries;
           - crushed
    1/4 c  Black pepper; coarse ground
      1 tb Whole black peppercorns
      6 cl Garlic; crushed
      2 ts Thyme
      1 ts Whole cloves
      3    Turkish bay leaves 

  Turkey pastrami is a low fat alternative to beef pastrami
  and it tastes just as good. This method is easier than
  making your own beef pastrami.

  In a saucepan combine the water, brown sugar and salt. Bring
  to a boil, stirring until the salt and sugar are dissolved.
  Remove from heat and stir in the 1 tablespoon of whole black
  peppercorns, thyme, bay leaves, whole cloves and garlic.
  Allow to cool. Place turkey breast in a nonreactive
  container and pour cooled mixture over it. Make sure that
  the turkey is completely covered. Cover and refrigerate
  for 48 hours.

  Prepare smoker for a smoke at about 220xF/105xC for 2 1/2
  hours. Combine juniper berries and coarsely ground black
  pepper. Remove turkey breast from brine mixture and rinse
  under cold water. Pat dry with paper towels and cover with
  juniper berry-black pepper rub. Make sure you press the rub
  into the surface of the turkey. Place turkey in smoker,
  skin side down and smoke for 2 to 2 1/2 hours, or until
  it reaches an internal temperature of 165xF/75xC.

  Remove from smoker and allow to cool. The turkey pastrami
  will continue to gain flavor the longer you let it rest. You
  can wrap it tightly and refrigerate for up to 1 week. 

  Yield: Makes about 2 pounds of pastrami
 
  From: http://bbq.about.com

  Uncle Dirty Dave's Archives

MMMMM
 
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