The summer time means outdoor barbecues. This year we bought a new smoker and have been using it to try out new recipes. I usually make turkey once per year for Thanksgiving since we are not big fans of it at my house. This recipe has made us decide that turkey is also BBQ food too. If you like to make turkey this recipe is a different way to make it. The smoky flavor is nicely complemented by the fresh herbs and butter, making it like Thanksgiving, only better.
Ingredients:
1 4-5 lb turkey breast
1 recipe Poultry Herb Butter
salt
Here's how:
Heat the smoker to 200 degrees and keep it there.
Place the butter under the skin of the turkey. This is done by putting your hand between the skin and the meat separating them from each other, but not tearing through. Then, put the butter on your hands and smear it in the pocket you have created.
Sprinkle the breast with salt.
Place the turkey on the smoker and smoke for 4 hours or so, until the meat reads 160 degrees on a thermometer.
After 2.5 hours, baste the meat with the herb butter every thirty minutes.
Remove and place the meat it a pan and cover with foil and let it rest 30 minutes. This will allow the meat to rise to the safe temperature of 170 degrees.
Slice and enjoy.
Ingredients:
1 4-5 lb turkey breast
1 recipe Poultry Herb Butter
salt
Here's how:
Heat the smoker to 200 degrees and keep it there.
Place the butter under the skin of the turkey. This is done by putting your hand between the skin and the meat separating them from each other, but not tearing through. Then, put the butter on your hands and smear it in the pocket you have created.
Sprinkle the breast with salt.
Place the turkey on the smoker and smoke for 4 hours or so, until the meat reads 160 degrees on a thermometer.
After 2.5 hours, baste the meat with the herb butter every thirty minutes.
Remove and place the meat it a pan and cover with foil and let it rest 30 minutes. This will allow the meat to rise to the safe temperature of 170 degrees.
Slice and enjoy.
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