Smoke-cook a turkey breast with apple, onion, and fresh herbs. Savor the aroma while you lounge on the hammock and let the smoker do the work.




  • Rinse breast and pat dry. Loosen skin over both sides of turkey breast. Soak 2 to 3 cups wood chips in hot tap water.

  • Cover water pan completely with aluminum foil. Add apple, onion, 4 sprigs of the thyme, 2 sprigs of the rosemary and 3 of the sage leaves.

  • In a small bowl, combine Adobo and paprika. Place a generous amount between the skin and breast meat and remainder on the outside of skin. Tuck remaining herb sprigs under skin.

Prepare smoker:

  • Fire up about 10 pounds charcoal until gray and ashy. Place water pan in body of smoker and place body on top of grill base. Fill water pan with 6 to 8 cups hot tap water, and gently replace grill racks. Shake excess water off chips; add to charcoal through side door.

  • Place turkey breast on top grill rack, cover and smoke at 225°F to 250°F for 3-1/2 hours or until breast meat registers 160°F on an instant-read thermometer. Let stand, covered with foil, for 20 to 30 minutes before slicing and serving.

Nutrition Facts

240 calories; 7 g total fat; 107 mg cholesterol; 486 mg sodium. 0 g carbohydrates; 41 g protein;