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Turkey breast w/ leftovers

SciAggie
SciAggie Posts: 6,481
in Poultry
Went to the store and found turkey breast on sale. Seasoned with DP Raging River and cooked on the egg with some cherry. It went for about two hours @300 to reach 165 degrees. I started at 250 and bumped the egg to 325 after an hour to finish by supper. Served with some leftover taters and asparagus. Not bad for an easy meal. Oh, and I made a balsamic reduction with raspberries. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • SGH
    SGH Posts: 28,887
    Looks like a winner to me brother.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    SGH said:
    Looks like a winner to me brother.  
    Thanks. I know it's nothing special but I enjoy posting my cooks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,887
    SciAggie said:
    Thanks. I know it's nothing special but I enjoy posting my cooks. 
    It looks mighty fine to me. Clever use of the leftovers as well. I like enjoy posting as well. Even when I bomb. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    That is a very tasty looking plate.  If you wouldn't mind I would like to hear more about the reduction.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    @Mattman3969 Friend, it doesn't get any easier. I used one cup of basic (not expensive) balsamic vinegar. Add it to a small saucepan and bring up to a simmer. I added several frozen raspberries - didn't measure but maybe 1/4 cup? Let this simmer until it reduces by about half. It will nap the back of a spoon well when finished. I just mashed the fruit with a fork - it cooked into the sauce. Total time maybe 15 - twenty minutes.just keep an eye on it while reducing - you don't have to stay with it the whole time. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Thank you sir 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Steve76
    Steve76 Posts: 60
    Looks first class! Think I'll cook the breast that's in my fridge this afternoon, and follow your lead.  Thanks!
    Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket &  Webber Summit for odds and ends and short, or "honey do", cooks!  
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  • ScottNC
    ScottNC Posts: 240
    mmm, mmm, GOOD! Looks Great.

    Western, North Carolina

    Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff


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