Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on November 27, 2015, 11:45:54 AM
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Nov 26 2015
Our son and family went to the other grandparents this year to celebrate. I was not going to cook but the daughter is here so I decided to do a turkey breast. I bought a 5 lb. fresh Honeysuckle White breast and I deboned it, injected some Creole butter, a little Penzey’s sandwich sprinkle and made a roll of it. I added a little more Penzey’s to the top; wrapped in plastic wrap and it went in the fridge overnight.
I got up early and baked a loaf of maple hard cider bread and did a peach dump cake for dessert. It was an overcast day but a nice 60 deg. so it was nice to be out cooking. I figured my turkey roll would take about 2 ½ hours on the Traeger; an hour on smoke about 200 deg. and then an hour and half at 285 deg. grill level to get to 155 deg. IT. It would be there about 4:30 and then I could take it inside and place in a Crockpot while I fixed my sides.
I did the turkey roll seam side up so I wouldn’t lose all the good Creole butter. I basted it with some of the butter at 1 ½ hours and at two hours.
It worked out just right and I got my cheesy baked potatoes in the oven at 4:30 and placed the turkey roll in the Crockpot to finish to 165 deg. IT. For the potatoes I trimmed about 6 med. russet potatoes and sliced a little less than ¼ inch, added a can of Campbell’s cheddar cheese soup, mixed well and then in a covered casserole dish. I added 1/3 cup of half and half cream and topped with plenty of shredded sharp cheddar. I baked them 1 hour with the lid on at 350 deg. and removed the lid the last half hour.
I did some green beans; a can each of cut green beans and French style green beans, added a can of Campbell’s cream of mushroom soup and a cup of French fried onions, mixed well and poured into a casserole dish. I topped them with another cup of French fried onions and baked for 45 minutes uncovered.
I let the turkey set of 5 minutes then untied and sliced and everyone helped themselves at the stove and counter. We all thought it was pretty good. The skin was not great but the turkey was moist and had good flavor. I could have browned it up under the broiler but I wanted this to be a no fuss Thanksgiving dinner!
I am taking the family out Saturday evening for our family get together; easier than trying to cook!
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B256332_zpstrkcv3iy.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B256333_zps6sdupyyg.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B256335_zpsvh6rw1oi.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B256336_zps4nkkuoc1.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266337_zpsjngbphxp.jpg)
Dessert
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266338_zpsnulxm3su.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266340_zpsymgqqewi.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266341_zpspjd5zdxg.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266342_zpsuwionghi.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266343_zpsosxvprb0.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266344_zpsmdl6olns.jpg)
My Dinner
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202015/_B266347_zpsga8zgasu.jpg)
Smokin Don
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Looks like a perfect meal!
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Turkey looks perfect - I like the final plate.
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Don that is a very tasty looking plate of comfort! Very nice and hope you had a fine Thanksgiving! ;D
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That all looks great!
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what a great looking meal. Nicely done
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That looks really delicious Don!
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Good looking eats
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Great looking meal.Don
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great looking meal.
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Amazing spread Don!
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Very, very nice. I'm ready to eat.
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Ya know, Don's cooks look pretty much like this all year long. This guy nows how to get it done.
Love the creole butter from CI as well....... 8)
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Don, I have never deboned a turkey before. The other day I saw a video of this chef deboning a turkey from the backbone and then stuffing the leg and wing areas with stuffing to "fill" them back up. It was then trussed as your's is.
I'm impressed as to how well you did your's and it makes me want to go get one and do it myself just to see how I'll do.
Dee
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Don, I have never deboned a turkey before. The other day I saw a video of this chef deboning a turkey from the backbone and then stuffing the leg and wing areas with stuffing to "fill" them back up. It was then trussed as your's is.
I'm impressed as to how well you did your's and it makes me want to go get one and do it myself just to see how I'll do.
Dee
Dee the breast was fairly easy to debone, I have seen on utube several ways to do a whole one, one I liked was he cur the leg-thighs and the wings off. Then deboned it and deboned the thighs and laid on top before wrapping and tying. Don
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That looks excellent Don, have to try it too. Pam
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Perfect looking Thanksgiving meal.
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Lots of food for thought there,the roll is a fine idea.