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Campfire Ranger
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this was in a different league...Turkey Breast en Cocotte With Pan Gravy, per America's Test Kitchen. Most delicious turkey breast I've ever had, flavorful, tender, juicy. Takes an hour and a half to cook, tightly sealed, at only 250 Deg F, the pan gravy was amazing. Don't try this with your commie cookware. The dressing was packed with fresh herbs, parsley, thyme, sage, marjoram.
Last edited by sse; 11/29/19.
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Campfire 'Bwana
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Campfire 'Bwana
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Damn, that does look delicious !
Please tell me you added butter to the pan gravy.
Good Job mister.
Pity about the unappealing pictures, though.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Outfitter
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Campfire Outfitter
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Damn, that does look delicious !
Please tell me you added butter to the pan gravy.
Good Job mister.
Pity about the unappealing pictures, though. Please don't tell me that you added margarine to the pan gravy. Just kidding you, SSE John
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Campfire Ranger
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for your information...the breast and aromatics were browned in EVOO. The pan juices were reduced down to the rendering from the braise, then flour was added to form roux. Therefore, no margarine was harmed in the preparation of this dish.
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Campfire Ranger
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Campfire Tracker
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Say all you want about your method. I got some breast Wednesday then got up and put a turkey in the smoker. Ran it until it hit 175* and it was good. But I'm going to try 165* next time. I use a remote set up to let me know the inside temp. I used two probes for the meat temp and watched the smoker inside temps with another sensor. The remote sets for a temp range and alarm. That allows for a warning for both the meat temp and in case the smoker shuts down. AS long as you enjoyed the turkey it was a great method of cooking. Be Well, Rustyzipper.
Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy. Its inherent virtue is the equal sharing of misery. Winston Churchill.
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Campfire Ranger
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i've made smoked turkey breast, and whole smoked wild turkey...not easy, given the protruding breast bone on a wild turkey. Very delicious, just not my preferred way to prepare it for Thanksgiving.
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
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Who the hell could afford turkey breast?
I am MAGA.
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Campfire Ranger
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yeah, i never buy it because i love dark meat. i got this 5.5 lb one for 2 bucks a lb...because i wanted to try the recipe...was worth it
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
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I saw breast meat on sale yesterday for 8 bucks a pound!
2 bucks would be no problem.
I bought a nice ham tonight.......because I am insane......for 1.19 a pound.
Last edited by Jim_Conrad; 11/29/19.
I am MAGA.
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Campfire Kahuna
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Campfire Kahuna
Joined: Apr 2011
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I saw breast meat on sale yesterday for 8 bucks a pound!
2 bucks would be no problem.
I bought a nice ham tonight.......because I am insane......for 1.19 a pound. Dang!!! I need to buy a ham. Haven’t had one since Mom passed. Or turkey either except for lunch meat or TV dinners 🤠
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
~Molɔ̀ːn Labé Skýla~
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Campfire Kahuna
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Campfire Kahuna
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for your information...the breast and aromatics were browned in EVOO. The pan juices were reduced down to the rendering from the braise, then flour was added to form roux. Therefore, no margarine was harmed in the preparation of this dish. Sorry, but flour added to drippings is not roux. Drippings added to roux is a whole other thang!
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Ranger
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that i wouldn't know, but it reacts the same, as well as serving the same function
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Campfire Outfitter
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this was in a different league...Turkey Breast en Cocotte With Pan Gravy, per America's Test Kitchen. Most delicious turkey breast I've ever had, flavorful, tender, juicy. Takes an hour and a half to cook, tightly sealed, at only 250 Deg F, the pan gravy was amazing. Don't try this with your commie cookware. The dressing was packed with fresh herbs, parsley, thyme, sage, marjoram. Damn ! Just damn ! Lynn
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Campfire Ranger
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thanks, ML, the taste did not disappoint
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Campfire Ranger
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for your information...the breast and aromatics were browned in EVOO. The pan juices were reduced down to the rendering from the braise, then flour was added to form roux. Therefore, no margarine was harmed in the preparation of this dish. Sorry, but flour added to drippings is not roux. Drippings added to roux is a whole other thang! from wiki: Roux Flour Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. if you can cite an authoritative source to the contrary, other than yourself, please do. Or i suppose you could assert your credentials in French cuisine
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Campfire Kahuna
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Campfire Kahuna
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that i wouldn't know, but it reacts the same, as well as serving the same function Nope, not even close. More to follow.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2001
Posts: 50,627
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,627 |
for your information...the breast and aromatics were browned in EVOO. The pan juices were reduced down to the rendering from the braise, then flour was added to form roux. Therefore, no margarine was harmed in the preparation of this dish. Sorry, but flour added to drippings is not roux. Drippings added to roux is a whole other thang! from wiki: Roux Flour Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. if you can cite an authoritative source to the contrary, other than yourself, please do. Or i suppose you could assert your credentials in French cuisine From the Wiki info the difference does not look anything like as important as it is. But it is huge. As the Wiki link says the flour is added to fat. That allows the fat to get very hot,maybe 800F With boiling the limit is roughly, 212*f. maximum.. Roux at lesser degrees of cooking is used at different levels for flavoring. It does not stand alone for thickening and is not close to its apex as a thickener. The darker it gets the less it does for thickening and the more it does for flavor.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Ranger
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Campfire Ranger
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Who the hell could afford turkey breast? We were up at the In-laws for Thanksgiving so I didn't get any of the best part of the meal, leftovers. When we got home the local grocery store had Turkey Breasts for .99 cents a lb. Picked up the three they had left!
If something on the internet makes you angry the odds are you're being manipulated
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Who the hell could afford turkey breast? We were up at the In-laws for Thanksgiving so I didn't get any of the best part of the meal, leftovers. When we got home the local grocery store had Turkey Breasts for .99 cents a lb. Picked up the three they had left! i love turkey would have scooped them up, too
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