Dry brined it with sea salt for about 36 hours prior, sous vide at 140 for 4 hours, hit it on both sides for 45 seconds on a 400 degree grill. Also finished with a little sea salt and fresh cracked black pepper. Man, am I proud of this baby. It was so juicy and tender, well seasoned throughout, and the subtle smoky flavor was 🤌. It’s also the easiest turkey I’ve ever cooked! I did absolutely no basting or tenting or anything to it, just threw some salt on it and forgot about it in the fridge, threw it in a bag and forgot about it, and threw it on a grill and listed to half of Hot by Avril Lavigne because I knew that turkey was gonna make me so hot it’d make me want to drop. 10/10 recommend.
by LadyBNotFree
4 Comments
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A subtle smoky flavor from 90 seconds on a 400 degree grill? You must have a good imagination. I smoked mine in a smoker for two hours at 250 degrees and that gave me a subtle smoky flavor
I did a breast at 150 for three hours after a dry brine, then ten minutes under the broiler. I love it a bit firmer and it was mostly for sandwiches later so it all worked out. Going to turn the leftovers into Turkey pot pie soup. Yum either way!
Did the long dry brine firm up the texture? Never done it for 36hrs before.