Bacon Pesto Stuffed Turkey Breast

Earlier this year at the World Bacon Championships in Rochester, NY, one of the turn in categories was turkey.  It could be any kind of turkey, it just had to contain bacon in some form.  So, after some thinking and experimentation over the spring, we settled on a turkey breast stuffed with basil pesto and bacon.  Bacon and pesto match well.  At least I think so.  But the judges didn't think so as our entry finished in the middle of the pack.

First, we took a turkey breast and butterflied the meat so that it could be stuffed with the bacon and pesto filling.

Once butterflied, we brined in a batch of our homemade brine solution.

I always use this brine when I am smoking chicken, turkey, or any thing with wings.  It really does tenderize the meat and take out all of those bad juices.  I always reference this recipe in my poultry posts.  So, I decided to make my life (and yours) easier and make a separate link.

BOS's Chicken Brine:

Ingredients:
1 gallon Water
1 cup dry wine
¾ cup Kosher Salt
¾ cup Brown Sugar
2 Tbsp Granulated Garlic
2 Tbsp Chili Powder
¼ cup Orange Juice
⅛ cup Worcestershire Sauce

I placed the turkey breast in the brine and allowed it to soak for about four hours.

As preparation time drew closer, we prepared the bacon pesto filling.  For the bacon, I took about a half pound of bacon and cut it into small cube.  Then, I browned the bacon until slightly crisp, then I drained the fat.  Once this was done, I stirred the bacon into 1/2 cup of basil pesto.  Then I removed the turkey breast from the brine, rinsed well with cold water, and patted dry.  Then, the breast was stuffed with the pesto mixture, rolled up tight, then tied shut with butchers twine.  Then, I lightly coasted the skin with olive oil and seasoned lightly with salt, thyme, and rosemary.

I smoke roasted the breast on a smoker at 350 F with a piece of pecan wood in my ash pan for smoke flavor.  I roasted the bird until the internal temperature reached 160 F, about one hour.  Then, I removed the breast from the smoker and allowed to rest for 15 minutes before slicing.

The meat was tender and juicy.  The flavors mixed well.  The leftovers made a great grilled turkey club of sorts the next day with crusty white bread, provolone cheese, and sliced tomato.  Obviously, this recipe did not work well for us in competition.  But, for at home, I'll be making this again.

Thanks for stopping by,

Bill

Mini Texas BBQ Tour

A few weeks ago, I was in Texas on business.  My first stop was Austin and my second stop was Cleburne, just west of Dallas-Ft. Worth.  As to be expected, I took the opportunity to sample the local BBQ.

In Austin, I asked for good Que close to my hotel since it was a long day of traveling.  It was recommended by my customer to visit Vic's BBQ about a mile from my hotel.

Vic's is a little joint nestled in a small strip mall next to a convenience store.  A bit run down looking, but aren't those the best spots?  Upon walking in, you are directed to the counter situated right next to the menu.

After scanning the menu and the meat, I settled on the Three Meat combo with two sides.

Since I was in Texas, I had to try the hot links and brisket, and I chose some pork spare ribs for my third meat.  Unfortunately, beef rib night is on Thursday.  My sides were jalapeno pintos and cole slaw.  The whole platter was served with the two customary slices of squishy white bread.

How was everything.  Well, lets start with the good.  The brisket and rib meat was cooked to a perfect tenderness.  The hot link had a nice snappy skin and the cole slaw was fresh and not limp.  The beans were tender as well and the bread was fresh not stale.  Unfortunately, this plate was devoid of flavor.  Where were the jalapenos in the beans?  Where was the rub on the brisket and ribs?  Where was the spicy goodness in the hot links?  Where was the vinegar in the cole slaw?  Everything was tasteless.  Even the sauce couldn't save the taste buds on this plate.  To sum it all up, the whole plate was a perfectly cooked ode to blandness.  If you like tender meat, Vic's is for you.  If you want some spice and taste, go elsewhere.

Bottom line, Vic's BBQ gets a C.  It may have been a bad day for the spice and the perfectly tender meats saved this visit.

The next day as I was driving though Cleburne, I found this little joint, Buffalo Creek BBQ.

After the experience at Vic's the day before, I was not planning on BBQ.  I was going to go Mexican.  But, I was hungry, I couldn't find Mexican, and this place just appeared out of no where.  So, I parked and in I went.

The place is run by 5 little old ladies with an average age of around 65.  I was a bit hesitant, but I was already there and the gentleman in front of me had just picked up a pound of BBQ Bologna.  The place couldn't be all that bad.  Right?  So, I scanned the meats and made my choices.

I went again with the Three Meat combo with two sides.

I had the hot links, brisket, and smoked turkey with the spicy sauce and for sides I had the pintos and cornbread salad.  How was it?  Pure heaven.

Again, the meat was cooked to the perfect tenderness.  But, this stuff had flavor.  The hot links were bursting with garlic and spice.  The brisket was fork tender and seasoned to perfection with just the right amount of heat.  The turkey was the biggest surprise.  It was brined perfectly with a slightly sweet and spicy rub.  The hickory smoke was just right.  The beans were tender and had a nice level of spice that left the lips tingling and begging for more.  I had never had Cornbread Salad before, but it was wonderful.  The best I can tell it is day old sweet cornbread that is coarsely crumbled.  To it, they added smoked bacon cooked crisp, finely diced green pepper and onion, and just enough mayo to hold it all together.  I will be trying to make this at home.

Overall, A+!  The best BBQ I have ever had that was not from a competition.  I wish they were within driving distance.  If you are ever in Cleburne, Buffalo Creek BBQ is a must add to your bucket list.

Thanks for stopping by...

Bill

Mexican Roadside Turkey

This past Cinco de Mayo, I was just going to BBQ a turkey breast.  But, I we were invited to a friends for a Cinco de Mayo celebration, so I decided to go Mexican.  After a short search on the Internet, I found a great recipe for Mexican Roadside Chicken that I adapted to make Mexican Roadside Turkey...

Here is the recipe that I found: Mexican Roadside Chicken.  It combines vinegar, garlic, and various spices into a great baste for your poultry of choice.  The only difference is that I smoked the turkey and did not grill.

First, I made a batch of my stand by poultry brine:

BOS's Chicken Brine:

Ingredients:

1 gallon Water
¾ cup Kosher Salt
¾ cup Brown Sugar
2 Tbsp Granulated Garlic
2 Tbsp Chili Powder
¼ cup Orange Juice
⅛ cup Worcestershire Sauce

Mix and bring to boil.  Cool and place in frig overnight.

I then let the breast go for an overnight swim.  The next afternoon, I pulled the turkey breast from the brine and patted dry.   Then, I rubbed olive oil all over to promote a crispy skin.  

While the beast was coming up to room temperature, I lit the smoker and brought to a temperature of 350 F.  Once at temperature, I put two pieces of pecan in the ash pan for some smoke.  While I was waiting on the smoker to come to temperature, I mixed my basting liquid...

I place the breast on the middle rack, skin side down and basted.  Then, I flipped over and basted the skin side.   I then basted after 30 and 60 minutes.  Total cook time to get to 160 F internal was 1 hour and 20 minutes...

When done, I double wrapped in foil and placed in a cooler to keep warm during the driver over to our friends place.  Sorry, no sliced pictures.  I can tell you that the bird was outstanding.  Moist and juicy.  the cider vinegar mixes nicely with the Mexican spices for a tasty treat.  I will be trying this with a chicken on the grill.

Thanks for stopping by...

Bill

The Best Turkey I Have Ever Made, Period!

A friend of mine said, try pecan on your turkey.  You will never try any other wood for smoking a bird again.  So, why not...

First, I made a batch of Poultry Brine and let old Tom Turkey go swimming for two days.  Then, I pulled the turkey out of the pool and let sit in the sink, "head" down, until all of the brine in the cavity had completely drained.  Then, into the cavity, I stuffed:

2 stalks of Celery, cut in thirds

1 Sweet Onion, skin removed, cut in quarters

4 medium Carrots, cut in thirds

1 Apple, quartered, skin on

After stuffing, I coated the skin with olive oil and seasoned with sea salt and pepper.

Ready for the smoker:

I lit the smoker and brought to 350 F and placed pecan in the ash pan.  The bird went on the 2nd rack down...

After one hour, I added more pecan to the ash pan and checked on the bird...

After two and a half hours, the bird was done.  165 internal.  It was a 13 lb bird...

Brought Tommy inside and let rest for 30 minutes before slicing...

The sliced product...

The skin was nice and crispy, the meat was juicy and tender.  The pecan and the apples mingled perfectly.  Outstanding all the way around.  The apples in the body cavity even tasted great.  I will be doing this again for sure.  

Thanks for stopping by...

Bill

Happy Thanksgiving! An Idea for your Bird

This is a repost from last March.  I thought it would be helpful for those looking to smoke a turkey for tomorrow.  Some suggestions in addition to the following post:

If using a whole bird, I would stuff the body cavity with onion, celery, and carrot.  It adds a nice flavor to the end product.

Alternatively, you can just smoke your bird as you would bake it in the oven:

Rub with olive oil.
Season with salt and pepper.
Collect your dripping and make a really great smoky gravy.

DO NOT stuff your bird with a bread stuffing.  Bread stuffing will soak up too much smoke.  If you want stuffing, make it separately in the oven.

That is it.  I hope everyone has a great holiday!

Thanks for stopping by...

Bill

Click on the link below for the rest of the post...