Tonight’s meal was a result of a frozen turkey breast and no good idea of what to do with it. So I typed in “smoked turkey breast” into my search engine of choice and noticed a familiar name a little way down the page. It just so happens that Chris from Nibble Me This (you know him from the 4-Ingredient Challenges if you’ve been paying attention) cooked a turkey breast roast using a recipe he adapted from Chris Lilly’s Big Bob Gibson BBQ Book. Surprisingly, I had most of the ingredients on hand, so it was a pretty easy decision to go with this.
I actually followed the recipe pretty close; about the only deviation was use of granulated garlic instead of garlic salt, no celery salt, and about 1/2 tsp. of salt to make up for all that I had left out by making those changes. The turkey breast was a 3-pounder and went on Bubba Ho-Keg at 275°F for just under 3 hours.
The foil bag was a no lima bean version of succotash. I cheated a bit on this dish and used canned corn and green beans, but the onions and peppers were fresh. The final result was served up with some salad left over from last night.
Pigdog and I were in violent agreement that this is a meal that needs to show up on the menu again in the future. The turkey was moist and flavorful, and the veggies were very tasty (in spite of coming from a can). As Chris pointed out in his post, the turkey would have been excellent sliced thin and put on a sandwich.
I guess I’ll find out tomorrow if he is right when I eat the rest of it for lunch…