Faux Rice and SRG Bone-in Turkey Breast

posted in: Turkey 0

In staying with our low carb lifestyle, I decided to pop a bone-in turkey breast in the SRG and serve it with some Faux Rice and Cole Slaw.  Rubbed the breast with some EVOO and Fagundes Seasoning and mounted the breast on a vertical turkey roaster.  Although I defrosted the breast in the fridge for 4 days it still had some ice chunks in the cavity.  When I inserted the meat probe it read “LLL” on my ET-732 (means it was below 32º).

Not sure why but the basket had issues when I lowered it into the SRG.  It was almost like the basket got bigger or the cooking chamber shrunk … Course I know neither one is true Undecided it’s just that the basket legs were scraping the sides when I lower it.  Here’s the breast after 2 hours.  SRG was on HIGH and the LID was OPEN.

Pulled the breast after the IT reached 167º.  Took 2 hours.  Covered with foil and allowed it to rest for 20 minutes.

The money $$hot.  Few slices of turkey breast served with a side of Faux Rice and Cole Slaw.  This was the 1st time I roasted a turkey breast completely in the SRG.  Have always smoked it in the Bradley Smoker for 2 hours and then finished the breast in the SRG.  SWMBO and I were extremely pleased with the moisture and flavor.  Like everyone says … it’s a poultry cooking machine Grin

OK, many are probably wondering what “Faux Rice” is.  I’ll save you a Google search.  Here is one of many recipes for it.


20 ounces fresh cauliflower, 1 medium
Salt and pepper

Trim the leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor. Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid. Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes. Stir every 4-5 minutes and check for doneness. When tender, but not mushy, add some butter; season with salt and pepper to taste.

Makes 6-10 servings
Freezing not recommended

Per 1/6 recipe: 58 Calories; 4g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

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