I've made Beggars Chicken before (similar concept) so thought this might
be a way to get the SO to try some Turkey, which she hates with a passion.

http://projects.washingtonpost.com/r...alt-encrusted-
turkey-breast/


Salt-Encrusted Turkey Breast
The Washington Post, November 19, 2008

* Cuisine: American
* Course: Main Course
* Features: Holiday (Thanksgiving), Make-Ahead Recipes

Summary:

This is an old method of preparing turkey intended to be baked in the
village or town ovens while the cook went to Sunday services. The beauty
of a salt crust was not only that it held in all the juices of the bird,
but also that the crust could be sealed and marked and thus protected
against tampering. The skin should be discarded before the turkey breast
is carved.

If you'd like to try the recipe on a whole bird, a medium-size turkey
works best. If the turkey weighs more than 6 pounds, increase the salt
mixture accordingly (for a 12-pound turkey, double the salt mixture).

MAKE AHEAD: The turkey breast can be roasted up to 2 days in advance;
remove from the refrigerator and let sit at room temperature for 30
minutes, then reheat (in its salt crust) in a 350-degree oven for about 20
minutes.

6 to 8 servings
Ingredients:

* 2 pounds kosher or rock salt (6 to 7 cups)
* 2 pounds flour (6 to 7 cups)
* About 3 cups water, or as needed
* 6 pounds skin-on, bone-in whole turkey breast, fresh or thoroughly
defrosted
* Freshly ground black pepper (optional)
* 1 bay leaf, preferably fresh
* 1 rosemary sprig

Directions:

Preheat the oven to 325 degrees. Lightly grease a rimmed baking sheet or
shallow roasting pan with nonstick cooking oil spray.

Combine the salt, flour and water as needed in a large mixing bowl; knead
to form a fairly stiff, non-sticky dough.

Lightly flour a work surface; use a rolling pin to roll out the dough to a
thickness of about 1/4-inch; it must be large enough to encase the turkey
breast. Reserve a small pinch of the dough for plugging holes during
baking.

Season the turkey breast lightly with the black pepper, if desired. Place
the bay leaf and rosemary sprig in the cavity formed by the breast.

Place the turkey breast at the center of the dough; bring up the sides to
enclose the turkey, making sure the crust is secure with no holes. (A
little water can be used to smooth the dough and patch holes, if needed.)

Transfer the wrapped turkey breast to the prepared sheet or pan and bake
for 1 1/2 to 2 hours or until the internal temperature registers 160 on an
instant-read thermometer (poke a hole through the crust; if the turkey is
not fully cooked, use some of the reserved dough to fill the hole made by
the thermometer).

(At this point, the turkey breast can remain warm inside the crust for up
to 2 hours; its internal temperature will rise by as much as 10 degrees
before the cooling begins. Or the encased turkey breast can be cooled for
2 hours and then refrigerated until ready to reheat.)

Break open and discard the top and sides of the crust. Discard the herbs
underneath the breast. Let cool for at least 15 minutes before carving.
Discard the skin, then carve the turkey breast as desired.

Recipe Source:

Adapted from a recipe at www.kitchenlink.com by Fritz Sonnenschmidt,
national chairman of the American Academy of Chefs.
--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

"Aussie" > wrote in message
5...
>
> I've made Beggars Chicken before (similar concept) so thought this might
> be a way to get the SO to try some Turkey, which she hates with a passion.
>
> http://projects.washingtonpost.com/r...alt-encrusted-
> turkey-breast/
>
>
> Salt-Encrusted Turkey Breast
> The Washington Post, November 19, 2008
>
> * Cuisine: American
> * Course: Main Course
> * Features: Holiday (Thanksgiving), Make-Ahead Recipes
>
> Summary:
>
> This is an old method of preparing turkey intended to be baked in the
> village or town ovens while the cook went to Sunday services. The beauty
> of a salt crust was not only that it held in all the juices of the bird,
> but also that the crust could be sealed and marked and thus protected
> against tampering. The skin should be discarded before the turkey breast
> is carved.
>
> If you'd like to try the recipe on a whole bird, a medium-size turkey
> works best. If the turkey weighs more than 6 pounds, increase the salt
> mixture accordingly (for a 12-pound turkey, double the salt mixture).
>
> MAKE AHEAD: The turkey breast can be roasted up to 2 days in advance;
> remove from the refrigerator and let sit at room temperature for 30
> minutes, then reheat (in its salt crust) in a 350-degree oven for about 20
> minutes.
>
> 6 to 8 servings
> Ingredients:
>
> * 2 pounds kosher or rock salt (6 to 7 cups)
> * 2 pounds flour (6 to 7 cups)
> * About 3 cups water, or as needed
> * 6 pounds skin-on, bone-in whole turkey breast, fresh or thoroughly
> defrosted
> * Freshly ground black pepper (optional)
> * 1 bay leaf, preferably fresh
> * 1 rosemary sprig
>
> Directions:
>
> Preheat the oven to 325 degrees. Lightly grease a rimmed baking sheet or
> shallow roasting pan with nonstick cooking oil spray.
>
> Combine the salt, flour and water as needed in a large mixing bowl; knead
> to form a fairly stiff, non-sticky dough.
>
> Lightly flour a work surface; use a rolling pin to roll out the dough to a
> thickness of about 1/4-inch; it must be large enough to encase the turkey
> breast. Reserve a small pinch of the dough for plugging holes during
> baking.
>
> Season the turkey breast lightly with the black pepper, if desired. Place
> the bay leaf and rosemary sprig in the cavity formed by the breast.
>
> Place the turkey breast at the center of the dough; bring up the sides to
> enclose the turkey, making sure the crust is secure with no holes. (A
> little water can be used to smooth the dough and patch holes, if needed.)
>
> Transfer the wrapped turkey breast to the prepared sheet or pan and bake
> for 1 1/2 to 2 hours or until the internal temperature registers 160 on an
> instant-read thermometer (poke a hole through the crust; if the turkey is
> not fully cooked, use some of the reserved dough to fill the hole made by
> the thermometer).
>
> (At this point, the turkey breast can remain warm inside the crust for up
> to 2 hours; its internal temperature will rise by as much as 10 degrees
> before the cooling begins. Or the encased turkey breast can be cooled for
> 2 hours and then refrigerated until ready to reheat.)
>
> Break open and discard the top and sides of the crust. Discard the herbs
> underneath the breast. Let cool for at least 15 minutes before carving.
> Discard the skin, then carve the turkey breast as desired.
>
> Recipe Source:
>
> Adapted from a recipe at www.kitchenlink.com by Fritz Sonnenschmidt,
> national chairman of the American Academy of Chefs.
> --
> Peter Lucas
> Hobart
> Tasmania
>
>
> On the seventh day God rested.
> But on the 8th day the Gates of Hell were opened
> and God brought forth the Airborne Infantry.
> And the Devil stood at attention.




But...but...you got rid of the skin...nooooo please (g)


Peaches in Rowlett TX

"Peaches" > wrote in news:ibkjpj$vju$1
@news.eternal-september.org:

> "Aussie" > wrote in message
> 5...
>>
>> I've made Beggars Chicken before (similar concept) so thought this
might
>> be a way to get the SO to try some Turkey, which she hates with a
passion.
>>
>> http://projects.washingtonpost.com/r...alt-encrusted-
>> turkey-breast/
>>

>
>
>
>
> But...but...you got rid of the skin...nooooo please (g)
>
>



Cooking like this would only make the skin gloopy.... I like cripsy skin,
not rubbery gloopy skin!!


--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

"Aussie" > wrote in message
5...
> "Peaches" > wrote in news:ibkjpj$vju$1
> @news.eternal-september.org:
>
>> "Aussie" > wrote in message
>> 5...
>>>
>>> I've made Beggars Chicken before (similar concept) so thought this
> might
>>> be a way to get the SO to try some Turkey, which she hates with a
> passion.
>>>
>>> http://projects.washingtonpost.com/r...alt-encrusted-
>>> turkey-breast/
>>>
>
>>
>>
>>
>>
>> But...but...you got rid of the skin...nooooo please (g)
>>
>>
>
>
>
> Cooking like this would only make the skin gloopy.... I like cripsy skin,
> not rubbery gloopy skin!!
>
>
> --
> Peter Lucas
> Hobart
> Tasmania
>
>
> On the seventh day God rested.
> But on the 8th day the Gates of Hell were opened
> and God brought forth the Airborne Infantry.
> And the Devil stood at attention.



Me too. That's what I meant...I have to have crispy skin...so I guess I
won't try this. A lot of your stuff sounds good and I've snagged a few to
use. Thanks for that...

Peaches in Rowlett TX

"Peaches" > wrote in news:ibkl78$76b$1
@news.eternal-september.org:

> "Aussie" > wrote in message
> 5...
>> "Peaches" > wrote in news:ibkjpj$vju$1
>> @news.eternal-september.org:
>>
>>> "Aussie" > wrote in message
>>> 5...
>>>>
>>>> I've made Beggars Chicken before (similar concept) so thought this
>> might
>>>> be a way to get the SO to try some Turkey, which she hates with a
>> passion.
>>>>
>>>> http://projects.washingtonpost.com/r...alt-encrusted-
>>>> turkey-breast/
>>>>
>>
>>>
>>>
>>>
>>>
>>> But...but...you got rid of the skin...nooooo please (g)
>>>
>>>
>>
>>
>>
>> Cooking like this would only make the skin gloopy.... I like cripsy
skin,
>> not rubbery gloopy skin!!
>>

> Me too. That's what I meant...I have to have crispy skin...so I guess I
> won't try this.


The upshot of keeping the skin on during the cooking is that it will add
more flavour and moistness to the breast.

You could always take the skin off and stick it under the griller :-)



> A lot of your stuff sounds good and I've snagged a few to
> use. Thanks for that...
>



Thank you :-)



--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

Peaches wrote:
> "Aussie" wrote:
>>
>>
>> Cooking like this would only make the skin gloopy.... I like cripsy skin,
>> not rubbery gloopy skin!!
>>
>>
>> --
>> Peter Lucas
>> Hobart
>> Tasmania
>
>
> Me too. That's what I meant...I have to have crispy skin...so I guess I
> won't try this. A lot of your stuff sounds good and I've snagged a few
> to use. Thanks for that...
>
> Peaches in Rowlett TX

The technique of this salt or dough encrusted bird is more common in
Europe where the cooked bird is dissembled after cooking and served in
pieces or those pieces used in other dishes.

Turkey (the bird) in Europe is not as closely associated with holidays
and specific meals or types of meals as it is in the USA.

I enjoy the technique with small fish caught and cooked stream side but
the few times i have tried to make the dough encrusted birds or beef i
was less than satisfied with my results. Im of the opinion that it is
less of a flavor enhancing technique and more of a time saving technique
and simplification for busy cooks making large amounts of food. An
efficient way to cook a large piece of animal flesh unattended to during
its cooking.

I just wish i had the nerve to try the deep frying of a whole turkey
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"JL" > wrote in message ...
>
>
> Peaches wrote:
>> "Aussie" wrote:
>>>
>>>
>>> Cooking like this would only make the skin gloopy.... I like cripsy
>>> skin,
>>> not rubbery gloopy skin!!
>>>
>>>
>>> --
>>> Peter Lucas
>>> Hobart
>>> Tasmania
>>
>>
>> Me too. That's what I meant...I have to have crispy skin...so I guess I
>> won't try this. A lot of your stuff sounds good and I've snagged a few to
>> use. Thanks for that...
>>
>> Peaches in Rowlett TX
>
> The technique of this salt or dough encrusted bird is more common in
> Europe where the cooked bird is dissembled after cooking and served in
> pieces or those pieces used in other dishes.
>
> Turkey (the bird) in Europe is not as closely associated with holidays and
> specific meals or types of meals as it is in the USA.
>
> I enjoy the technique with small fish caught and cooked stream side but
> the few times i have tried to make the dough encrusted birds or beef i was
> less than satisfied with my results. Im of the opinion that it is less of
> a flavor enhancing technique and more of a time saving technique and
> simplification for busy cooks making large amounts of food. An efficient
> way to cook a large piece of animal flesh unattended to during its
> cooking.
>
> I just wish i had the nerve to try the deep frying of a whole turkey
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>
> Domine, dirige nos.
>
> Let the games begin!
> http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
>



We deep fry turkeys every year at Thanksgiving for ourselves and for most of
the neighbors. We are doing one this coming Sunday for a party for my Red
Hat friends. I recommend this to anyone, but remember to be very very
careful and watch it at all times.
We love it, needless to say, and it only takes about 45 mins for a 12 lb.
turkey. The house still smells like Thanksgiving because I simmer the
innards for gravy and stuffing....OK, now I'm getting antsy for Sundays
meal...lol

Peaches in Rowlett TX

JL > wrote in :

>

> I enjoy the technique with small fish caught and cooked stream side but
> the few times i have tried to make the dough encrusted birds or beef i
> was less than satisfied with my results. Im of the opinion that it is
> less of a flavor enhancing technique and more of a time saving technique
> and simplification for busy cooks making large amounts of food.


Nah-hu.


http://s199.photobucket.com/albums/a...ars%20Chicken/


It makes the chicken/bird/whatever as tender *as*..... and juicy.

The flavourings you use are infused all through the bird meat.


--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

On Nov 12, 6:01*pm, Aussie >
wrote:
> "Peaches" > wrote in news:ibkjpj$vju$1
> @news.eternal-september.org:
>
>
>
>
>
>
>
>
>
>
>
> > "Aussie" > wrote in message
> . 55...
>
> >> I've made Beggars Chicken before (similar concept) so thought this
> might
> >> be a way to get the SO to try some Turkey, which she hates with a
> passion.
>
> >>http://projects.washingtonpost.com/r...alt-encrusted-
> >> turkey-breast/
>
> > But...but...you got rid of the skin...nooooo please *(g)
>
> Cooking like this would only make the skin gloopy.... I like cripsy skin,
> not rubbery gloopy skin!!

Which makes it a shitty way to roast a turkey.
>
> --
> Peter Lucas * *

--Bryan

Peaches wrote:
> "Aussie"wrote:
>>
>> I've made Beggars Chicken before (similar concept) so thought this might
>> be a way to get the SO to try some Turkey, which she hates with a passion.
>>
>> http://projects.washingtonpost.com/r...alt-encrusted-
>> turkey-breast/
>>
>>
>> Salt-Encrusted Turkey Breast
>> The Washington Post, November 19, 2008
>>
>> Summary:
>>
>> This is an old method of preparing turkey intended to be baked in the
>> village or town ovens while the cook went to Sunday services. The beauty
>> of a salt crust was not only that it held in all the juices of the bird,
>> but also that the crust could be sealed and marked and thus protected
>> against tampering. The skin should be discarded before the turkey breast
>> is carved.

There is a variation on this that uses a thick thick paste of flour,
often with a plug made in the top so that in the last 1/2 hour or so of
cooking various wines and/or other alcohol's can be poured in.

While it is baking the plug or half dollar sized hole is covered with a
thinner piece of dough that can easily be chipped away in the last bit
of cooking.

I have seen this technique used in connection with a placement of herbs,
butter and mashed garlic between the layer of skin and flesh of the bird
before it is coated, encased in the thick, flour & water paste. The out
side of the bird being rubbed with salt & pepper, the bird wont 'brown'
unless the coating is taken off and the bird returned to a hot oven just
for surface browning. If one plans to do that rub the bird with butter,
garlic & s & p.

Originally this was a coating of river mud or clay.

I have used the mud/clay technique for trout and other small fish caught
and cooked stream side in the embers of a hot fire.

One can also make a more flavorful pastry or even puff pastry dough to
encase the bird in that is then cooked long and slow in a low oven so
that the coating, which is sometimes decorated with dough leaves and
vines and braiding can be cut and served along with the bird within.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3