Crummy weather outside this past weekend. Rain, hail, snow, wind we had it all. So what better to do than fire up the 14.5" WSM and smoke a turkey breast! Picked up a bone-in 8.75 pound breast. Cut the neck portion off and some of the loose skin for stock. Seasoned it with SPOG inside and out. Air dried in the fridge for 8 hours. Ran the WSM with KBB and Apple wood @ 325°. Didn't get any cook photos the weather was super moist and with the wind I didn't want to open the smoker as the temps were holding nicely. Bird took right around 2.5 hours to hit 165°. Wrapped in foil and rested 30 minutes before slicing. Super tasty and nice and juicy. While the bird was cooking I make a small batch of stock from the neck and skin. I used that to make stuffing and gravy.
Seasoned breast air drying in the fridge
Golden Nectar that I used to for the stuffing and gravy. I added bay leaves, pepper corns, salt, and garlic cloves with the neck and skin simmered in 6 cups of water. Strained for clear broth.
Right out of the smoker. After this shot I wrapped in foil and let the bird rest for 30 minutes prior to slicing.
Didn't get much color. Fast cook and the apple wood can account for that. Still had a nice smoked flavor.
Juicy!
Plated. Sorry no taters or cranberries.
Yum!
I don't like to waste food. So with the carcass I made Turkey Super Stock. I will use some to make bean soup this week. The rest I will measure out into 2 cups portions and freeze. I'll end up with around 2 gallons of stock from this batch.
I use my Ogallala Cream Can for making stock. The low pressure cook reduces the time I have to spend simmering.
Yep all of those veggies go into the pot. Also not shown, Kombu, peppercorns, juniper berries and bay leaves.
Carcass loaded into the pot.
Simmered for 12 hours under low pressure. When I get home from work today I will strain everything out and be left with some good clear broth.
Seasoned breast air drying in the fridge
Golden Nectar that I used to for the stuffing and gravy. I added bay leaves, pepper corns, salt, and garlic cloves with the neck and skin simmered in 6 cups of water. Strained for clear broth.
Right out of the smoker. After this shot I wrapped in foil and let the bird rest for 30 minutes prior to slicing.
Didn't get much color. Fast cook and the apple wood can account for that. Still had a nice smoked flavor.
Juicy!
Plated. Sorry no taters or cranberries.
Yum!
I don't like to waste food. So with the carcass I made Turkey Super Stock. I will use some to make bean soup this week. The rest I will measure out into 2 cups portions and freeze. I'll end up with around 2 gallons of stock from this batch.
I use my Ogallala Cream Can for making stock. The low pressure cook reduces the time I have to spend simmering.
Yep all of those veggies go into the pot. Also not shown, Kombu, peppercorns, juniper berries and bay leaves.
Carcass loaded into the pot.
Simmered for 12 hours under low pressure. When I get home from work today I will strain everything out and be left with some good clear broth.
