- Jul 3, 2010
- 33
- 69
This is for those who either host large Thanksgiving dinners or for those, like me, who just want to provide ample leftover bird to guests. (in my case, older relatives who no longer cook).
I tried this in 2020 with a 9lb-er, and yesterday with a 10lb-er.
1. Thawed over several days (but the label says you can cook from frozen as well);
2. Preheated pellet smoker to 400;
3. Cut slits on the top part of the foiled meat in the shape of a star (I pulled it back too far this time and the compressed breasts started seperating a bit. Fixed with skewers);
4. Sprinkled some unsalted seasoning on top (no need for extra salt on this thing);
5. Put into a foil pan with a hole(s) cut in bottom.
6. Put on smoker grate directly above another foil pan that will catch the drippings (I added some water and aromatics to the bottom pan);
7. Put probes in and turn smoker down to 350;
8. Take out at 160 and let rest for 20-30 mins and slice;
9. Make gravy from drippings;
10. Credit for the above goes to Chef Jimmy (rest in peace) and TruckersBarbeque for their advice when I first did this in 2020.
NOTE: I cook two other "real birds" on Thanksgiving as well (deep fried/spatchcocked baked). I suppose this one could be done a day in advance and just reheat the slices. This roast consists of 3 whole turkey breast halves smashed together (so it's better than some processed roasts) and I much prefer the flavor of the actual birds. This roast allows very easy slicing and the ability to provide those leftovers to others).
I tried this in 2020 with a 9lb-er, and yesterday with a 10lb-er.
1. Thawed over several days (but the label says you can cook from frozen as well);
2. Preheated pellet smoker to 400;
3. Cut slits on the top part of the foiled meat in the shape of a star (I pulled it back too far this time and the compressed breasts started seperating a bit. Fixed with skewers);
4. Sprinkled some unsalted seasoning on top (no need for extra salt on this thing);
5. Put into a foil pan with a hole(s) cut in bottom.
6. Put on smoker grate directly above another foil pan that will catch the drippings (I added some water and aromatics to the bottom pan);
7. Put probes in and turn smoker down to 350;
8. Take out at 160 and let rest for 20-30 mins and slice;
9. Make gravy from drippings;
10. Credit for the above goes to Chef Jimmy (rest in peace) and TruckersBarbeque for their advice when I first did this in 2020.
NOTE: I cook two other "real birds" on Thanksgiving as well (deep fried/spatchcocked baked). I suppose this one could be done a day in advance and just reheat the slices. This roast consists of 3 whole turkey breast halves smashed together (so it's better than some processed roasts) and I much prefer the flavor of the actual birds. This roast allows very easy slicing and the ability to provide those leftovers to others).
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Then I read on and found out. 
