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, 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

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.

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.

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.

Who the hell could afford turkey breast?

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

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 🤠

Sorry, but flour added to drippings is not roux. Drippings added to roux is a whole other thang!

that i wouldn't know, but it reacts the same, as well as serving the same function

Damn ! Just damn !

Lynn

thanks, ML, the taste did not disappoint

from wiki:



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

Nope, not even close.

More to follow.

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.

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

Flour and fat is roux. Whether it be oil, butter, lard, or drippings. Cooked 3 minutes or 30.


I like butter, myself.

yup, butter is better!

Hmmm, I think I remember somebody else saying that earlier !

I'm not big on French cuisine, but I love how they do their potatoes.

i like French fries too

Can never go wrong with butter, but when it comes to turkey gravy, rendered turkey fat is where it's at...

i did not need butter for the ROUX in the preparation of this ROUX and made this ROUX with the drippings and the ROUX turned out well

Ya, I'd eat it !

I see the “expert” on everything set you straight here. Better luck next time

youx said it

Yeah roux said it !