dono
New member
Tried a turkey boulder with a Korean kick this weekend.
1 3lb Butterball boneless skinless breast partially thawed (pre brined)
Made a glaze from;
1 tbsp Honey
1 tbsp Rice Vinegar
1 tbsp Tamari Soy
1 tbsp Sweet Soy
1 tbsp Gochujang (go-chu-jang) pungent red pepper, soy, rice paste
1 clove garlic pressed
1" ginger grated
View attachment 2147
glaze
View attachment 2144
Rubbed Turkey with glaze, onto Mak @ 230F w/ BBQD apple pellets, probe set 160F.
The middle of the Turkey was still a little frozen after a 20hr thaw in frig. probe read low for a while.
View attachment 2146
I mopped glaze after the 1st and 2nd hr. with remaining glaze. Four hours probe temp reached 160F. After resting.
View attachment 2143
sliced
View attachment 2145
Warning: Gochujangs heat and spice flavor does NOT dissipate. Most of the distinctive heat and flavor known to Gochujang still remains. A little Cole Slaw on a roll with this Korean Turkey, yum!
1 3lb Butterball boneless skinless breast partially thawed (pre brined)
Made a glaze from;
1 tbsp Honey
1 tbsp Rice Vinegar
1 tbsp Tamari Soy
1 tbsp Sweet Soy
1 tbsp Gochujang (go-chu-jang) pungent red pepper, soy, rice paste
1 clove garlic pressed
1" ginger grated
View attachment 2147
glaze
View attachment 2144
Rubbed Turkey with glaze, onto Mak @ 230F w/ BBQD apple pellets, probe set 160F.
The middle of the Turkey was still a little frozen after a 20hr thaw in frig. probe read low for a while.
View attachment 2146
I mopped glaze after the 1st and 2nd hr. with remaining glaze. Four hours probe temp reached 160F. After resting.
View attachment 2143
sliced
View attachment 2145
Warning: Gochujangs heat and spice flavor does NOT dissipate. Most of the distinctive heat and flavor known to Gochujang still remains. A little Cole Slaw on a roll with this Korean Turkey, yum!
