{"id":4134,"date":"2013-10-10T14:24:05","date_gmt":"2013-10-10T22:24:05","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=4134"},"modified":"2013-10-10T14:24:05","modified_gmt":"2013-10-10T22:24:05","slug":"smoked-herb-turkey-roast","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-herb-turkey-roast\/","title":{"rendered":"Smoked Herb Turkey Roast"},"content":{"rendered":"

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Smoking, Roasting, Baking, Grilling meats, poultry, cheese, and seafood is a wonderful way to provide protein for a Low Carbohydrate lifestyle.\u00a0 It’s a great way to marry my smoking hobby with our decision to eat low carb meals.\u00a0 Chose a fresh 3 lb Ready to Roast or Grill Foster Farms Classic Herb Turkey Roast (comprised of White & Dark Meat) which has 1g of carbs per serving.<\/p>\n

I prefer to use my own selection of dry rubs, marinades, and\/or brine solutions but experience has shown that pre-seasoned roasts and poultry provides wonderful alternatives.<\/p>\n

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Preheated the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill using Pacific Pellet Gourmet BBQ Hickory<\/a> wood pellets to 180\u00baF (Smoke setting).<\/p>\n

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Smoked the Turkey Roast for an hour with Hickory<\/a> wood BBQ Pellets.\u00a0 Increased the MAK 2 Star<\/a> pit temperature to 350\u00baF until the internal temperature<\/a> of the Turkey Roast reached 170\u00baF.\u00a0 Rested the Turkey Roast under a foil tent for 20 minutes before serving.<\/p>\n

For estimating purposes:\u00a0 Total time was about 3\u00bd hours …\u00a0 \u00bd an hour to preheat – 1 hour of hickory<\/a> smoke (180\u00baF) – about 1\u00bd hours at 350\u00baF until internal temperature<\/a> reached 170\u00baF – and 20 minutes under the foil tent.<\/p>\n

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Used my Camp Chef 3 Burner Stove for the side and sauce. \u00a0 Since I live in Norther California I’ve always looked for ways not to heat up the kitchen with the oven and stove top.\u00a0 My Camp Chef Burner Stove and MAK 2 Star<\/a> wood pellet grill provides me with those options.\u00a0 Our year round moderate temperature, except those hot summer days, allows me to cook outdoors all year.<\/p>\n

I steamed a large head of Cauliflower for the faux mashed potatoes.\u00a0 I prefer steaming my vegetables over boiling them – try it.\u00a0 I think you’ll agree.\u00a0 The faux mashed potatoes recipe is fairly generic.\u00a0 Mash the cauliflower and then add salt\/pepper to taste, butter, and\/or heavy cream\/sour cream.<\/p>\n

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The Turkey Roast was exceptionally moist and the Classic Herb marinade did not overpower the Turkey meat.\u00a0 My Low Carb plate consisted of faux mashed potatoes (mashed cauliflower), half an avocado, a small Caesar salad, and topped off with a Low Carb Mushroom White Sauce.<\/p>\n

Low Carb Mushroom White Sauce Ingredients
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