Bowsite.com

“For a whole turkey, combine in a large pot: 1 gallon of water, 1 cup kosher salt, 1/2 cup sugar, the juice from three lemons and a sliced onion," Rinella instructed. "Bring this mixture to a boil to dissolve the salt and sugar, and then let it cool. Add the turkey to the chilled brine and let it soak for 24 to 48 hours.

For the legs I seasoned them (garlic powder & lemon pepper), and wrapped them in tin foil with 1 Tbs of butter per leg. 10 hours on low in a crockpot with 1" of water on the bottom. Tender, juicy & falling off the bone. I swear! (Disclaimer: this was on a young jake)

Breast was cut into 2" chuncks & dipped in egg, cracker crumbs, seasonings and deep fried in peanut oil for a few minutes. They didn't make it to the table.

Glad you're enjoying the legs and thighs. They're very flavorful and versatile.

Hard for me to get away from slicing the breasts across the grain, dipping in an egg and then battered and fried. Yum!

Btw... I say "tin foil" too. I also call the refrigerator the icebox. :)

Dip in beaten egg thinned with a little milk.

Roll in crushed saltines (I put saltines in a gallon zip lock and roll over with a rolling pin)

1 large breast from a male turkey. This equates to roughly 20-30 1 1/2" cubes.

1 package of center cut bacon.

Your favorite dry rub seasoning; I like Famous Daves Chicken Rub.

1 bottle of Zesty Italian dressing.

Sweet Thai Chili as a dipping sauce.

Sprinkle the bottom of a glass baking dish with seasoning or dry rup. Cut the breast into strips lengthwise, then cut into cubes. Lay them in the backing dish, then sprinkle the top.

Cut the package of bacon in half to give yourself about 24-26 stips of bacon and wrap each piece of turkey with a strip of bacon and secure with a toothpick. I like using 4"-5" skewers, which are thicker and I'll put 3 on each with a good gap between them. I place the wrapped pieces back in the baking dish, then I poor the bottle of zesty Italian dressing over the entire thing, secure with the plastic cover or Saran wrap and set in the fridge overnight. I'll sometimes let thme marinate 24 hours.

Then it's just a matter of either grilling them or using an oven or Flavor Wave/NuWave oven. When I don't use a grill I use my Flavor Wave and cook them on one side 6 minutes, then 4 minutes the other side.

When I prpare them for myself I poor the sweet thai chili over the pieces, but if I'm cooking ahead of time and bringing to a potluck or someones house, I will put them all in a Crock Pot with a bottle of the sweet thai chili, then it's just a matter of turning the Crock Pot to warm for about a half an hour before serving.

tried your gumbo recipe this weekend and I must say it was very tasty! thanks for the help!

Andy

Like the recipe says, season to taste. Sito did it with some hot Cajun sausage and liked it even better.

The Lazy J pheasant finger recipe works well with turkey, but I actually double the amount of the A-1 sauce. :-)

Looks great!

Writer... Where's this gumbo recipe?

The gumbo recipe is from the Outdoors cookbook we came out with last fall.

Here's a link, though you about need to see one of the cookbooks to really appreciate all of the outdoors photography and narrative text.

Here's what's going down. They were awesome!

Last weekend, I cut a turkey breast into small chunks and used the bang-nag chicken recipe. It was awesome.

Someone above asked for advice to get a thicker outer crust. This recipe has the thickest crust I've ever made...

http://damndelicious.net/2014/06/06/bang-bang-chicken/