Ingredient List:
- 4–6 — Turkey Piece’s
- 3 Tbsp — Grapeseed Oil
- 3 oz — Raichlen’s Island Spice Rub
- 1 pkg — Raichlen’s Caribbean Brine
- 1 bottle — Dr. Pete’s Parmesan Pepper Dressing
- 1 — Vacuvin
Instruction:
In the Vacuvin mix the Caribbean Brine as directed. Take each piece of well chilled meat on a cutting board and trim any excess fat off. Place all of the turkey pieces into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Since the brine actually starts to cook the meat, this is done immediately before cooking, so set the Vacuvin aside at room temperature for about an hour. Prepare your grill and any other dishes at this time.
Remove the turkey from the brine, and pat each piece dry with paper towels. Coat the “Turkey” lightly with Grapeseed Oil and then a light to medium coat of the Island Spice Rub, on all sides.
Preheat the grill to high heat (2–3 second hand hold), and on the griddle set the turkey piece’s skin side down to lock and seal the punctures, thereby trapping the moisture inside each piece. Sear each side on high direct heat for ~ 3 to 5 minutes, until all sides are well browned. Then set the meat into a medium low heat zone (4–6 second hand hold) for ~ 4 to 8 minutes, until meat has an internal meat temp of at least 165°…. Pull the turkey pieces to rest and then slice or serve each piece individually. You can drizzle a little of the Dr. Pete’s Parmesan, as enjoying at the table, serve immediately.
Enjoy!!
