Herb-Smoked Turkey Breast

Herb-Smoked Turkey Breast

Makes 12
Prep 20 m
Grill 210 m



  1. 1 of 3 Rinse breast and pat dry. Loosen skin over both sides of turkey breast. Soak 2 to 3 cups wood chips in hot tap water.
  2. 2 of 3 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.
  3. 3 of 3 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:

  1. 1 of 2 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.
  2. 2 of 2 Place turkey breast on top grill rack, cover and smoke at 225 degrees F to 250 degrees F for 3-1/2 hours or until breast meat registers 160 degrees F on an instant-read thermometer. Let stand, covered with foil, for 20 to 30 minutes before slicing and serving.
Nutrition Information for Herb-Smoked Turkey Breast
Servings Per Recipe: 12
Per Serving: 41 g pro., 240 kcal cal., 486 mg sodium, 7 g Fat, total, 107 mg chol., 0 g carb., 0 g fiber, 0 null Mark as Free Exchange, 2 g sat. fat
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Printed from FamilyCircle.com 07/20/2019