Cliff Bartlett
R.I.P. 5/17/2021
I wanted to get this posted yesterday, but I did something I've never done instead. I participated in Black Friday. My wife was reading the volumes of inserts in the local paper detailing all the sales going on. She found an ad from the Saw Shop I use and there was a special on chains, buy one get a second free... while supplies last. Had to take advantage of that. Anyway, here is our Thanksgiving Dinner. We went with a turkey breast this year, bone in. Sided things up with my wife's mashed potatoes, green bean casserole and my turkey stuffing. Earlier in the day I made up a holiday pumpkin pie and cooked it on my 14" WSM. Here's some photos.
Here's the pie first. Used pumpkin puree, not the canned pumpkin pie filling.
On the WSM ramped up to 425.
Cooked about an hour, lowering the temperature to 350 after 15 minutes. All done.
While the pie was cooking I whipped up the stuffing. I usually stuff my turkey, have for years but as we went with a breast this year just made a loaf pan on the side.
Prepped the breast. Just some butter rubbed in and salt and pepper. I was going to brine it but I read a cautionary note in one of my books (Weber's Smoke) on brining frozen turkeys. It recommended only brining fresh turkeys. It stated that most frozen turkey breasts are injected with a sodium solution to replace the juices lost in the freezing process. Checked the label and yep, it was loaded with plenty of sodium. Anyway, got the bird going on my Performer, which I'd preheated to 325.
In about one hour it had reached an IT of over 120. Whoa... Dinner still a couple hours away. Cranked the vents down and slowed the cook a bit.
Got the sides going on my 22" Red Head.
About 45 minutes. Should have foiled the stuffing as the top got a little crispy, but actually it was pretty good that way.
Pulled the breast when it reached around 168.
Sides done.
Here's the pie first. Used pumpkin puree, not the canned pumpkin pie filling.
On the WSM ramped up to 425.
Cooked about an hour, lowering the temperature to 350 after 15 minutes. All done.
While the pie was cooking I whipped up the stuffing. I usually stuff my turkey, have for years but as we went with a breast this year just made a loaf pan on the side.
Prepped the breast. Just some butter rubbed in and salt and pepper. I was going to brine it but I read a cautionary note in one of my books (Weber's Smoke) on brining frozen turkeys. It recommended only brining fresh turkeys. It stated that most frozen turkey breasts are injected with a sodium solution to replace the juices lost in the freezing process. Checked the label and yep, it was loaded with plenty of sodium. Anyway, got the bird going on my Performer, which I'd preheated to 325.
In about one hour it had reached an IT of over 120. Whoa... Dinner still a couple hours away. Cranked the vents down and slowed the cook a bit.
Got the sides going on my 22" Red Head.
About 45 minutes. Should have foiled the stuffing as the top got a little crispy, but actually it was pretty good that way.
Pulled the breast when it reached around 168.
Sides done.
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