Smoked Turkey Breast

By Moira Hodgson

Published August 18, 1990

Total Time
4 hours 5 minutes
Prep Time
5 minutes
Rating
4(25)
Comments
Read comments

Featured in: FOOD; Where There's Smoke There's Flavor

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings

  • 1 gallon water

  • 1 tablespoon pickle spice

  • 2 tablespoons mustard seed

  • 1 tablespoon whole cloves

  • 1 tablespoon black peppercorns

  • ¼ cup kosher salt

  • ¼ cup molasses

  • 1 6- to 8-pound whole turkey breast, with skin on

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine marinade ingredients, marinate the breast for four hours, turning occasionally. Remove from the marinade and let sit overnight on a rack to drain, uncovered, in the refrigerator.

  2. Step 2

    Smoke for 4 to 6 hours. Skin breast before using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
25 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Nella

Could this be cured before smoking?

mattman

What is “pickle spice” ? Pickling spice perhaps?

Kevin G

“Skin the breast before using”— could you clarify that? Before using the skin? The breast? And using it for what?

Myra R

To clarify a bit more: After cooking, remove the skin. Discard the skin. Serve the Turkey Breast meat without any skin attached.

Myra R

I think it means to remove the skin after cooking but before eating. i.e. Do not serve with the skin.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.