Nov 182012
 

Smoked Turkey Breast
4 lb Turkey Breast brined over night
1 C Mayo
1 T Rubbed sage
1 T Hungarian Paprika
½ Lb Apple wood chips soaked in water.
Salt and pepper to taste

Rinse and pat dry brined turkey breast and smear mayo over the turkey breast. Sprinkle skin side with sage, paprika, salt and pepper and set aside. Start smoker. When briquets are ashy, drain the apple wood chips and add to smoking reservoir. Top with the wire rack. Place turkey skin side up on rack. Close smoker and allow turkey to smoke for 3 hours adding additional briquets as needed to keep a temperature of 225 to 240 degrees in the smoker. After 3 hours, use the stick thermometer in the thickest part of the breast. The temperature should be around the 161 to 163 degrees, remove from smoker to a clean cutting board. Allow to stand for 30 minutes or more before carving. Hint, slice parallel to the keel bone to remove the breast then slice across the grain of the flesh. Don’t do it like you may have seen in commercials. Looks pretty but it is the wrong way.

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