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4 oz. turkey trimmings, ground, chilled
1 oz. sun-dried tomato, minced, chilled
1/2 egg white, chilled
1/2 tsp. garlic, pared, minced
1 tsp. chili powder
salt and pepper, to taste
2 oz. heavy cream, chilled
1 Brined Turkey Breast
Place turkey trimmings, tomato, egg white, garlic, chili powder and seasonings in chilled container of blender or food processor; process until smooth. Gradually add cream, processing after each addition. Remove to mixing bowl over ice. Pat brined turkey breast dry. Lift skin of breast; season interior with salt and pepper. Spread forcemeat over turkey flesh; pull skin back down to cover forcemeat and secure with skewer. Hot smoke at 160 degrees F for about 2 hours, until internal temperature reaches 155 degrees F. Remove from smoker; let stand for 1 hour. Refrigerate until chilled.
1 oz. sun-dried tomato, minced, chilled
1/2 egg white, chilled
1/2 tsp. garlic, pared, minced
1 tsp. chili powder
salt and pepper, to taste
2 oz. heavy cream, chilled
1 Brined Turkey Breast
Place turkey trimmings, tomato, egg white, garlic, chili powder and seasonings in chilled container of blender or food processor; process until smooth. Gradually add cream, processing after each addition. Remove to mixing bowl over ice. Pat brined turkey breast dry. Lift skin of breast; season interior with salt and pepper. Spread forcemeat over turkey flesh; pull skin back down to cover forcemeat and secure with skewer. Hot smoke at 160 degrees F for about 2 hours, until internal temperature reaches 155 degrees F. Remove from smoker; let stand for 1 hour. Refrigerate until chilled.
