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Maple Bourbon Glazed Turkey Breast in Frigid Cold


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That damn artic vortex is lounging over Alberta, Canada like a drunk who won’t leave his chair at his favourite dive bar.  It’s the 13th day of -27 F - -32 F windchill cold.  I had to use my torch to thaw the upper and lower vents to open them.  It’s one of the worst February’s we’ve had in 21 years.  Normallly it’s 10 F to 40 F most recent years with the expcetion of the odd cold day.  We are getting use to warmer winters.

 

it was too cold to use the Joetisserie last night so I opted for roasting instead. 

 

I decided to make a trurkey breast and roast vegetables in a foil pan using the same method used to cook a spatchcock Turkey.  I just had lump banked to the front and rotated the cook halfway through.  

 

This ended-up backfiring on me:  I started to run low on lump with the Turkey still at 155 F; I used the oven to finish the final 5 F for a 160 F finished temp.  The Joe dropped to 225 F from the original 325 F cooking temp.  

 

I could’ve added more lump to recover the temp back to 325 F to finish the cook on the Big Joe; it wasn’t worth it for 5 degrees.  The oven finished the turkey in 10 minutes.  

 

It was a mistake to run a half load of Maple lump and one halfmoon defector in the insanely bitter cold temps.  I would’ve been better off if I had used a 80% full Kick ash basket of lump with both deflectors in both sides versus trying to use a half load method in the bitter cold. 

 

It worked out the the result was great as you can see from the picks below.  For a laugh, I had to use my torch to close the lower vent because it froze open and I couldn’t close it without taking a torch to it for 20 seconds to thaw it. 

 

This is Alberta cold; not that Texas cold some American think is actually cold.  Thank god it wasn’t Winnipeg/Minneapolis cold.  Everyone has their limits.   

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