Music Junkie
Full Fledged Farker
- Joined
- Nov 18, 2015
- Location
- Ventura, CA
After following Sako's thread on the turkey breast, I had to give it a go this weekend. I couldn't find a double breast with the skin on, but I was able to find a single with the skin off. Figured what the heck. Since I didn't want to fire up the IVC for something so small, I decided to add a few things to the menu. I halved some fresh jalapenos and saved some of the seeds to mix in with the stuffing. I pulled the casing off of some Silva's Liguica and diced it up pretty small. I added in some cream cheese and some shredded cheese as well. Stuffed it in the peppers and wrapped with some thin cut bacon. I also had a pack of thighs laying around so I decided to toss them on too. With the smoker going I used the leftover pepper stuffing and bacon to dice up and saute. I chopped up some brussel sprouts and tossed em in. The thighs came off right around the time the breast hit 130 IT. Following Sako's example I wrapped in butcher paper and added a little butter. I put the breast back on and saw that the peppers had a little longer to go. The bacon was done on the peppers at the same time that the breast hit 160, so I pulled everything. Let the breast rest for 20 min while I cleaned up and then sliced and served everything. All in all, I was quite pleased with the result. Huge props to Sako for sharing his cook and inspiring me to get off my butt.
