Nov 26 2015
Our son and family went to the other grandparents this year
to celebrate. I was not going to cook but the daughter is here so I decided to
do a turkey breast. I bought a 5 lb. fresh Honeysuckle White breast and I
deboned it, injected some Creole butter, a little Penzey’s sandwich sprinkle
and made a roll of it. I added a little more Penzey’s to the top; wrapped in
plastic wrap and it went in the fridge overnight.
I got up early and baked a loaf of maple hard cider bread
and did a peach dump cake for dessert. It was an overcast day but a nice 60
deg. so it was nice to be out cooking. I figured my turkey roll would take
about 2 ½ hours on the Traeger; an hour on smoke about 200 deg. and then an
hour and half at 285 deg. grill level to get to 155 deg. IT. It would be there
about 4:30 and then I could take it inside and place in a Crockpot while I
fixed my sides.
I did the turkey roll seam side up so I wouldn’t lose all
the good Creole butter. I basted it with some of the butter at 1 ½ hours and at
two hours.
It worked out just right and I got my cheesy baked potatoes
in the oven at 4:30 and placed the turkey roll in the Crockpot to finish to 165
deg. IT. For the potatoes I trimmed about 6 med. russet potatoes and sliced a
little less than ¼ inch, added a can of Campbell’s cheddar cheese soup, mixed well
and then in a covered casserole dish. I added 1/3 cup of half and half cream
and topped with plenty of shredded sharp cheddar. I baked them 1 hour with the
lid on at 350 deg. and removed the lid the last half hour.
I did some green beans; a can each of cut green beans and
French style green beans, added a can of Campbell’s cream of mushroom soup and
a cup of French fried onions, mixed well and poured into a casserole dish. I
topped them with another cup of French fried onions and baked for 45 minutes
uncovered.
I let the turkey set of 5 minutes then untied and sliced and
everyone helped themselves at the stove and counter. We all thought it was
pretty good. The skin was not great but the turkey was moist and had good
flavor. I could have browned it up under the broiler but I wanted this to be a
no fuss Thanksgiving dinner!
I am taking the family out Saturday evening for our family
get together; easier than trying to cook!
Maple hard cider bread
The turkey breast
Deboned, injected and seasoned
All tied
About to 155 deg. IT
Ready to slice
Sliced up
Cheesy potatoes
Green beans
My dinner
Our dessert
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