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I love traditional roast turkey...but #14322593 11/29/19
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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.

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

Last edited by sse; 11/29/19.

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Re: I love traditional roast turkey...but [Re: sse] #14322879 11/29/19
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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.

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Re: I love traditional roast turkey...but [Re: New_2_99s] #14322987 11/29/19
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Originally Posted by New_2_99s
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. grin whistle

Just kidding you, SSE

John

Re: I love traditional roast turkey...but [Re: sse] #14323518 11/29/19
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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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Regards, sse

Re: I love traditional roast turkey...but [Re: sse] #14323528 11/29/19
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[Linked Image from i.imgur.com]


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Regards, sse

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Re: I love traditional roast turkey...but [Re: sse] #14323540 11/29/19
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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.

Re: I love traditional roast turkey...but [Re: Rustyzipper] #14323639 11/29/19
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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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Re: I love traditional roast turkey...but [Re: sse] #14323660 11/29/19
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Who the hell could afford turkey breast?

Re: I love traditional roast turkey...but [Re: Jim_Conrad] #14323684 11/29/19
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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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Re: I love traditional roast turkey...but [Re: sse] #14323692 11/29/19
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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.
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Re: I love traditional roast turkey...but [Re: Jim_Conrad] #14323707 11/29/19
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Originally Posted by Jim_Conrad
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 🤠


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Re: I love traditional roast turkey...but [Re: sse] #14323965 11/30/19
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Originally Posted by sse
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!
wink


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
Re: I love traditional roast turkey...but [Re: Sitka deer] #14324393 11/30/19
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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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Regards, sse

Re: I love traditional roast turkey...but [Re: sse] #14324407 11/30/19
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Originally Posted by sse

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.

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]



Damn ! Just damn !

Lynn

Re: I love traditional roast turkey...but [Re: Miss_Lynn] #14324435 11/30/19
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thanks, ML, the taste did not disappoint


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Regards, sse

Re: I love traditional roast turkey...but [Re: Sitka deer] #14324478 11/30/19
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Originally Posted by Sitka deer
Originally Posted by sse
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!
wink

from wiki:

Quote
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


The Word Association Game thread, gone but not forgotten...

Regards, sse

Re: I love traditional roast turkey...but [Re: sse] #14335738 12/04/19
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Originally Posted by sse
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.
Re: I love traditional roast turkey...but [Re: sse] #14335788 12/04/19
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Originally Posted by sse
Originally Posted by Sitka deer
Originally Posted by sse
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!
wink

from wiki:

Quote
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.
Re: I love traditional roast turkey...but [Re: Jim_Conrad] #14335903 12/04/19
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Originally Posted by Jim_Conrad
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!


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Re: I love traditional roast turkey...but [Re: Pugs] #14336330 12/04/19
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Originally Posted by Pugs
Originally Posted by Jim_Conrad
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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Regards, sse

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