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1 Whole turkey breast
2 cups Grape juice
Turkey spice rub* (SEE recipe below)
Cast Iron Dutch Oven
Rinse the turkey breast in water, place in cast iron Dutch oven. Rub the turkey spice mixture over the entire meat, top and bottom. Pour the grape juice into the Dutch oven and heat on the grill, oven or stove top for 4 hours. This time may vary depending on your heat source so check to make sure the core temperature is at least 165 to assure the poultry meat is completely cooked through. Test in the thickest part of the meat or at bones of thighs and drums without touching the bones. Remove the cooked turkey to the grill to brown if desired, then to a platter and cover with foil to retain the moistness.
Turkey cooked this way is completely moist clear through and ready to serve and eat with your favorite side dishes. Makes excellent sandwiches when sliced.
NOTE: You can also marinate the turkey at 4 hours before cooking in this simple brine, however for this recipe the meat was not marinated except during the cooking process. Piercing the meat with a carving fork will help the brine to penetrate the meat best.
NOTE: The remaining juices can be made into a gravy if serving with potatoes or stuffing.
TURKEY SPICE RUB:
Chicken Coop Chatter©
2 T. Italian Seasoning
2 T. Kosher or Sea Salt
1 T. Course ground Pepper
1 T. Smoked Paprika
2 tsp. Garlic powder
2 tsp. Dry Mustard
1 T. dry Parsley flakes
Mix all the ingredients together in a sealable container. This may be doubled or made in quantity if you use a lot of spice rub.
To Use: Sprinkle over the meat and rub into the contours and cavity of turkey if using a whole turkey or chicken.
(For a Cast Iron Dutch oven, please click the link below)
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