So I thawed out a bone in breast, once it thawed I rinsed it of well and dried it off. Then I placed it on a roasting rack in a shallow pan to catch the liquids.
I left it in the refrigerator for about 30 hours. An hour before I was going to smoke it I placed a fan in front of it for 1.5 hour's to get a really good pellicle going. Should've taken a picture of the the pellicle forgot sorry.
Then I mist the breast with grapeseed oil then sprinkled the bird with heavy coating of John Henry's Papa Charlie's Greek Rub. Oops almost forgot, I injected the breast with John Henry's turkey injection the night before the smoke.
I fired up the Camp Chef and set it on the 250 heavy smoke setting using a mix of hickory and Comp blend CookinPellets. Once the grill got up to temp. I placed the bird on a roasting rack then into a foil pan that had an inch of cheap two buck Chuck Chardonnay in it. I let it smoke on the heavy setting for the first hour then bumped the temp. up to 300* for the rest of the smoke.
I also threw a pan of leftover greens in the smoker too keep the bird company. I pulled the bird off when it reached 162* added a couple dollops of butter and wrap it tightly in foil to rest it for an hour in a ice chest with a few towels wrapped around the bird.
I then made up a batch of scalloped potatoes out of some cheddar cheese that I smoked up last month and cranked up the pellet grill to high and cooked them for about and hour. I almost forgot the stuffing luckily we had some of the stove top stuffing out in the 5th wheel and I grabbed a can of cranberry while I was out there. All and all it turned out awesome except for the boxed stuffing, man that stuff is salty as hell.
I didn't get a pic of the beet salad that consisted of pickled red onion, walnuts and topped with a honey vinaigrette and Cambozola cheese.
I scored some big points with the little lady tonight that should be good for a few Salmon fishing days on the ocean within the next few weeks. She gets her turkey salad fix and I get to go catch some fish which is a win/win in my book.
Sorry about all of the mistakes, I'm pecking away on my damn cell phone.
Thanks for looking.
Dan
I left it in the refrigerator for about 30 hours. An hour before I was going to smoke it I placed a fan in front of it for 1.5 hour's to get a really good pellicle going. Should've taken a picture of the the pellicle forgot sorry.
Then I mist the breast with grapeseed oil then sprinkled the bird with heavy coating of John Henry's Papa Charlie's Greek Rub. Oops almost forgot, I injected the breast with John Henry's turkey injection the night before the smoke.
I fired up the Camp Chef and set it on the 250 heavy smoke setting using a mix of hickory and Comp blend CookinPellets. Once the grill got up to temp. I placed the bird on a roasting rack then into a foil pan that had an inch of cheap two buck Chuck Chardonnay in it. I let it smoke on the heavy setting for the first hour then bumped the temp. up to 300* for the rest of the smoke.
I also threw a pan of leftover greens in the smoker too keep the bird company. I pulled the bird off when it reached 162* added a couple dollops of butter and wrap it tightly in foil to rest it for an hour in a ice chest with a few towels wrapped around the bird.
I then made up a batch of scalloped potatoes out of some cheddar cheese that I smoked up last month and cranked up the pellet grill to high and cooked them for about and hour. I almost forgot the stuffing luckily we had some of the stove top stuffing out in the 5th wheel and I grabbed a can of cranberry while I was out there. All and all it turned out awesome except for the boxed stuffing, man that stuff is salty as hell.
I didn't get a pic of the beet salad that consisted of pickled red onion, walnuts and topped with a honey vinaigrette and Cambozola cheese.
I scored some big points with the little lady tonight that should be good for a few Salmon fishing days on the ocean within the next few weeks. She gets her turkey salad fix and I get to go catch some fish which is a win/win in my book.
Sorry about all of the mistakes, I'm pecking away on my damn cell phone.
Thanks for looking.
Dan
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