Dinner... It's what's for lunch!

JacksDad

Local farm raised turkey breast (as in, the guy who sold it to me knew the name of the bird on his farm). Roasted at about 350-400 over Royal oak, no wood. Ate it with some stuffing with leftover sausage. Vacuum sealed the rest for lunches for the next week. That's honestly the real reason I did it...

I know there's discussion about using a water pan, at least with longer cooks. I started out without a pan (just foil on the plate setter), but the drippings were burning and making nasty smoke, so I added a little water to my makeshift drip pan. That solved the burning drippings, but then I think it created a heat sink so that the underside cooked a lot slower, and I had to flip it to finish it at the end. 

Pics out of order, sorry...



Thanks for lookin'!

JacksDad

Dyal_SC

Looks great!  

DuckDogDr

That does look good and tender 

Mattman3969

Very nice!!  

lousubcap

Great result-and to help with the drip pan issue try an air-gapped (off the  plate setter) empty pan.  Collects the drippings and they don't generally burn.  You can use anything to create the gap; hardware nuts, washers, balled up foil, pennies-you get the idea.  FWIW-

blind99

Deeelicious!

nolaegghead

Nice.  Astute observations.

Ima_good_egg

That's beautiful!

BikerBob

Got one in the fridge now for cook this weekend. They are moist and tasty when cooked on the egg.

Hans61

Gotta love leftovers!