Time flies when you’re having fun!! Just realized that it’s been about a year since I smoked a 7 pound Bone-In Turkey Breast. Got this one around Christmas from my local grocery store. They had a special on frozen Turkey Breasts – Buy One Get One (BOGO) free. Around the holidays, most grocery stores will have similar BOGO deals which really help in these times of growing inflation. This allows us to have turkey more than just around the holidays. There are so many things to do with turkey leftovers … Graze on the sides with turkey, turkey noodle soup, turkey tetrazzini, turkey a la king, and more …
By planning ahead, you can safely defrost the turkey breast in the refrigerator. It only takes a couple of days. I rubbed roasted garlic extra virgin olive oil on and under the skin and seasoned on and under the skin using a combination of Pete’s Western Rub and McCormick Grill Mates Montreal Chicken Seasoning. You can find the recipe for Pete’s Western Rub rub on page 169 of my cookbook. The Wood Pellet Smoker & Grill Cookbook. Wrapped the bone-in turkey breast in plastic wrap and refrigerated for 4 hours.
Preheated my MAK 2 Star wood pellet smoker grill to 225ºF using CookinPellets.com Premium Perfect Mix wood pellets. Smoked the bone-in turkey breast at 225ºF for one hour before bumping the pit temperature to 350ºF. Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. Rested the turkey breast under a loose foil tent for 20 minutes before carving against the grain. The bone-in and the skin of the breast helps greatly in keeping the breast moist. Served the moist turkey breast with sides of corn, chicken stove top stuffing, mash potatoes, and some chicken gravy.
Seasoned the ribs by rubbing all sides with extra virgin olive oil and my Pork Dry Rub – See page 169 of my cookbook – The Wood Pellet Smoker and Grill Cookbook. Wrapped the seasoned ribs with plastic wrap and refrigerated overnight. Preheated my Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill to 250ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets. Smoked the pork baby back ribs for approximately 5½ hours until the internal temperature of the ribs reached 200°F. Rested the ribs loosely under a foil tent for 10 minutes before serving … Note the scrumptious looking smoke ring!
Ninja Foodi Meatloaf
Preheated the Ninja Foodi using the Air Roast mode for 6 minutes at 375°F. Air Roasted for approximately 25 minutes until the internal temperature of the meatloaves reached 160°F. Rested the meatloaves loosely under a foil tent for 10 minutes before serving. Served with a side of Cauliflower mash and green beans.
Smoked Spatchcock Breasts
Trimmed the spatchcock chicken breasts of any excess skin and fat before peeling back the skin, Rubbed roasted garlic extra virgin olive oil and seasoned with my Poultry Seasoning – see page 170 of my cookbook – The Wood Pellet Smoker and Grill Cookbook or use McCormick Montreal Chicken Seasoning. Replaced the skin, rubbed with the olive oil, chicken seasoning, and wrapped in plastic before refrigerating for four hours.
Preheat your wood pellet smoker grill to 180ºF using 100% hard wood CookinPellets.com Premium Perfect Mix wood pellets.