Another cold day in Florida. Picked up a 12 lb. bone in turkey breast a few days ago. Thawed it out in the fridge. Spatchcocked it. Cut up some celery, carrots, garlic, & onions.
Put some homemade bacon in the oven for the sammies.
Put the veggies in an aluminum pan with some turkey stock, and sprinkled with Montreal chicken seasoning.
Then into the oven for about 1/2 hour.
Next put butter & garlic under the skin.
Then inject with turkey stock & butter.
Dust with Montreal.
Into the smoker. The old trusty Smoke Vault, with red oak.
She's running at about 225, with nice smoke.
Pulled the turkey out at 158 IT. Let it rest for about 1/2 hour.
Carved it up & put the carcass in a stock pot with all the stuff in the pan, for some more turkey stock.
Now for the sammie. Started with just baked buns.
Spread on some mayo, a little lettuce, a slice of tomato, bacon, & turkey.
Here it is. All done.
Add a few homemade dill pickles & it's lunch time.
Thanks for looking!
Hope I made you hungry!