Smoke-roasted Turkey breast!

We had a nice weekend of staying home and getting things done around the house. It was very windy and rainy most of the weekend, so I only grilled once. I smoked a boneless turkey breast. The turkey was already brined and seasoned with herbs. All I had to do was open the package and put it on the grill. I used the charcoal side of my grill and put a layer of charcoal on one side. Then I heated some more charcoal in my chimney starter and poured the glowing ones over the unlit ones. Next, I made a foil pouch and put some oak wood pellets that had herbs mixed inside the pellets in the pouch. I found the pellets on clearance a few weeks ago and wanted to try them. The turkey went on the grill away from the coals.
   Under the turkey, I put a pan of vegetables to roast. I cut up carrots, onion, and potatoes and put them in the pan. I drizzled the veggies with olive oil, salt and peppered them and poured some blackberry wine we had in the fridge over everything. The turkey smoked for a little over 2 hours until it was 5 degrees from being fully 170 degrees. I took it off, tented it with foil and let it rest to finish cooking to 170.  I put the veggies directly over the heat to finish cooking, but it was taking too long. When you have a hungry toddler, sometimes you have to speed things up. I removed the veggies from the grill and put them in a 450 degree oven for 10 to 15 minutes. 

Yes that turkey is done, the pink on the edges is the smoke ring.

Mmm, turkey!

  The turkey came out flavorful and juicy. It had a nice smokiness to it. Isabella ate all of hers and has continued to eat it, which means she really likes it. The veggies had a nice smoky flavor and you also could taste the wine. It was a nice combination. Yes I gave my toddler wine, but the alcohol was evaporated in the cooking process. 
  For Sunday dinner, I made a goulash. I started out by sauteing carrots, peppers, broccoli, and zucchini in my cast iron dutch oven. I salted, peppered the veggies and added some Italian seasoning. Next, I added 2 cans of diced tomatoes, half a jar of leftover pasta sauce and some cooked elbow noodles. I mixed it all up and let it simmer for a little bit and grated some parmesean cheese in. We all liked it. Stacy even ate all her zucchini which is a feat for her since she normally isn't big on zucchini's texture. 
  I am not sure what this weekends cooking/grilling adventure will be. I will be watching Isabella most of the weekend while Stacy has Pampered Chef training and fun all weekend. Have a great week and happy grilling.
Matt

Tweet