Monday May 2
Lush slices of the monumental turkey breast Holt smoked on Saturday, which he left slightly underdone at that time so it could be brought up to perfection in the oven today. The turkey had been treated to a dry rub of salt, pepper, sugar, cumin, and lots of sweet pimenton de la Vera, both inside and outside the skin. It sliced beautifully. We deglazed the roasting pan with a little white wine for gravy, and served batons of zucchini sautéed with garlic alongside.
We are smokin'!