Thank you. I appreciate a straight to the point cooking video. Well done. Smoking breast for Thanksgiving this week on new Traeger. I'm really enjoying learning how to cook on these. ❤
America's Test Kitchen has a recipe for doing this for the oven - NOT smoked but very good. Remove the breast halves like this, then use butchers twine to tie the 2 halves together, thick end to thin end. Season how you want and hold in fridge. Roast the bones with aromatics then add to a stock pot and deglaze the pan, add water or chicken broth and simmer for a few hours making turkey stock for gravy. This can be done a day or two ahead. Roast the boneless breast roast, and make gravy using drippings from roast. The recipe explains in more detail. This is the general idea and useful if the weather is too nasty to smoke outside.
Thanks for another great video. Turkey breasts are always a great go-to any time of year, especially when you want those ever important turkey sandwiches! Question: Did you ever change your casters on your CC Woodwind pro to larger size casters or tires?
Great video and timely! What was your actual cook time to hit 167 (before pulling)? Any thought about putting a pan and some water underneath the light a little humidity? Thanks for your input here!
Another great video! Those look fantastic, can't wait to try...Thanks for sharing!
Thanks for watching
Thank you. I appreciate a straight to the point cooking video. Well done. Smoking breast for Thanksgiving this week on new Traeger. I'm really enjoying learning how to cook on these. ❤
Glad it was helpful!
Happy Thanksgiving! Your video is exactly what I needed to see today! Thank you👍
Awesome! Happy thanksgiving!
Those look super amazing! Another awesome cook, as always.
Thanks man! I’m following your new IG account, looking forward to seeing your turkey!
@ Thanks! I saw that and appreciate it! We won’t be home for Thanksgiving this year, so if I do a turkey, it might be a little delayed.
Amazing job! Turkey breast for the win! 🦃🍁🍽. Cheers 🍻
Thanks! And thanks for watching!
America's Test Kitchen has a recipe for doing this for the oven - NOT smoked but very good.
Remove the breast halves like this, then use butchers twine to tie the 2 halves together, thick end to thin end. Season how you want and hold in fridge.
Roast the bones with aromatics then add to a stock pot and deglaze the pan, add water or chicken broth and simmer for a few hours making turkey stock for gravy. This can be done a day or two ahead.
Roast the boneless breast roast, and make gravy using drippings from roast. The recipe explains in more detail. This is the general idea and useful if the weather is too nasty to smoke outside.
Another great recipe and video, nice job as always.
Thanks man! And thanks for watching!
Thanks for another great video. Turkey breasts are always a great go-to any time of year, especially when you want those ever important turkey sandwiches! Question: Did you ever change your casters on your CC Woodwind pro to larger size casters or tires?
Great idea
Thanks!
Nice...Good job sir...
Thanks!
Great video and timely! What was your actual cook time to hit 167 (before pulling)? Any thought about putting a pan and some water underneath the light a little humidity?
Thanks for your input here!
Total time with rest was 3hrs. You can definitely add a water pan as well!
@ @225F right? I will try your approach tomorrow! Thanks for the quick response! 😊
How was the skin? I've been afraid to do poultry lower than 300 because I've heard the skin gets rubbery when smoked at lower temperatures.
I was thinking of mixing butter and the cowboy butter and injecting it in the breast
That would be good too!
Must have been a lot of work to make a video in bad weather. So it's appreciated.
Yeah we’ve had some stupid weather for the last few weeks…
167? That has to be a hockey puck at that point.
Agreed. I always pull at 155-160 and let it carryover cook in the foil.