Kosher Dosher...“I am a culinary Heretic"

  These past few weeks, I've written no less than 5 posts on Turkey and Thanksgiving. The last one kind of corresponds to this post. I tried a 24-hr cook with Turkey Breast dry-brined at 1% , and it was freaking amazing.  This is the 6-th Turkey I've made in about 7 weeks. I've been playing around with different seasonings, times, temps, and leftover recipes .  With this Turkey, I decided to try out two things. I Faux-Aged all the proteins with a Fish-Salt and wanted to try a new dark meat time. I find Fish-Salt easier to apply than the Fish-Sauce. I've been Fauxing proteins for at least 7-yrs, and I've yet to do it with poultry.  The Turkey Breast was processed at 130f at 24-hrs. This T and T produces a flawless Breast Texture and moisture level I've never encountered. If you were to feed someone blind-folded, they would deduce that they were eating dark meat from the flavor and mouthfeel. The amount of Salt applied is the percentage of the weight of the prote

I've written about this before, but it's worth mentioning again.   I LOVE TURKEY!!!   To date, I've already made 5-Turkeys ( Nov 15- Dec 28, 2020) . I always make a few extra Turkeys every year to play around with  Times and Temperatures (SV) and use them, of course, for Leftovers.  This Frittata or whatever you want to call it is not a recipe, but more of a procedure to take leftovers and transform them into something delicious and different.  As long as you have leftovers, this method is easy peasy. Instead of the traditional mashed  potatoes, I went with roasted potatoes for texture and taste.  I love these potatoes and use them in other recipes and an awesome treat for big breakfasts. Follow the instructions in this recipe HERE to make the Potatoes. For the potatoes, I added poultry seasoning, salt, and pepper to taste.  Use whatever Turkey Leftovers you have... I had this magnificent breast. You need to try this new method and Time and Temp for Breast meat , which is a