How to smoke breast

Most people find the breast of a bird very dry, espically turkey. But there is a way to make it tender, juicy and superb.

Ingredients:

  • 6-8 lbs of turkey breast with bone if possible.
  • 2 tablespoons of baking soda
  • 1 head of garlic
  • 6 bulbs of scallion
  • 1 medium hot pepper
  • 1 tablespoon of dry time or 10 fresh sprigs
  • 4 stalks of celery
  • 1 tablespoon of salt
  • 1 pack of powder chicken bullion
  • 2 tablespoons of soy sauce

Preperation:

Allow the breast to taw completely. Pull the skin backwards, but be careful not to tear skin.

Slice the breast accross making thin slices on both sides. Sprinkle all the baking soda on the breast and rub it into the slices throughly.

Cover this with the skin, put it in a container and place this into the fridge for 36-48 hours.

Remove the breast and pull the skin backwards. Wash throughly 3 times to remove soda taste. Blend all other ingredients and pour on to breast.

Work the blended ingredients into each slice. Cover the breast and place in the fridge for 2-4 days.

Prepare smoker as directed by the maker. Smoke on 230-240 degrees for 6-7 hrs.

THIS SEEMS LIKE A LOT OF WORK BUT IT'S WORTH MORE THAN EVERY HOUR OF WORK

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