Seems that we only think of Turkey in NOV....:redface:
We love it all year long.
So--A full Turkey Breast met the overnight brine here and went into the Traeger for a bit of smoke and cooking.
Brine was basic salt/sugar/garlic/sage.
Cooked at about 300 for about 3 hours on Candy's blended Cherry pellets.
Mrs Kapn wanted this one with just Soy Sauce and garlic on the outside.
She got it----not a pretty picture but lots of garlic flavor when it was all done.
In the Traeger
We had some really great moist and flavorful slices.
One side cut across the grain, the other with the grain:
OK--so you have this carcass left over.
What to do???
How about some Turkey Noodle Soup?? :-D
Turkey is not "just for Thanksgiving" around here!!! :-D
Thanks for looking.
TIM
We love it all year long.
So--A full Turkey Breast met the overnight brine here and went into the Traeger for a bit of smoke and cooking.
Brine was basic salt/sugar/garlic/sage.
Cooked at about 300 for about 3 hours on Candy's blended Cherry pellets.
Mrs Kapn wanted this one with just Soy Sauce and garlic on the outside.
She got it----not a pretty picture but lots of garlic flavor when it was all done.
In the Traeger
We had some really great moist and flavorful slices.
One side cut across the grain, the other with the grain:
OK--so you have this carcass left over.
What to do???
How about some Turkey Noodle Soup?? :-D
Turkey is not "just for Thanksgiving" around here!!! :-D
Thanks for looking.
TIM
