Hi all,
I’ve newly acquired a small electric smoker. Last weekend I made a small pork shoulder roast using apple wood, it was awsome. This weekend, the FW wants me to do a turkey, I’ll probably just do a whole breast.
I’m looking for seasoning ideas. I already checked the forum, didn’t find what I was after.
Suggestions?
Thanks,
Don
One of our family favorites. I buy the turkey breast, separate it from the ribs and follow the recipe. The family loves it for sliced for summer snacks with or with out guests.
I would find a brine. Do some research on a “turkey brine” and you should find hundreds. There are many good ones out there. Might not have enough time to brine if you want to do it tomorrow.
The brine will give you lots of flavor.
Once non-brine method we have used in the grill is to either stuff small turkey or place breast in bed of sauerkraut. Top with bacon slices. For some reason that combo really works.
I would brine it to get more flavor throughout the turkey. If you don’t have time to brine, you could inject it. If you don’t inject, it will still taste good smoked.
Somewhat off topic, but related…a turkey can take a long time to smoke to safe temperatures. Spatchcocking a turkey allows for a much more time friendly process. Cuts the time down considerably to get to the safe zone.
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