Turkey Lashing Recipe - Cooking Index
Turkey Lashing Recipe - Cooking Index
| Narrative Recipe |
This is a special dish for people who really like dark meat. Buy 3 turkey thighs (two really big ones and one medium). Debone all three. Remove skin from the medium one only. Brine.
Rinse and completely dry. Sandwich the medium thigh between the two large ones. Tie all three together to make a single piece. You can use a net -- or butchers twine -- or skewers around the edges.
The objective is to make a big ball with skin covering as much of the outside as possible. It may not be pretty -- but you won't be presenting it in one piece. Hot smoke until 170F internal. Place a pan on the bottom of the cooking chamber to catch the drippings (don't place the turkey in the pan.
Stick in the firebox (if you are using an offset) for a minute to crisp the skin if necessary. Allow to rest while making pan gravy. Remove twine or net or skewers and cut into thick medallions. Spoon gravy over and serve.
Source:
Bill Ackerman
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