Applewood Smoked Turkey Breast
This turkey breast was the best we have had smoked,. Turkey can end up dry if your not careful to take it out and wrap it before it's cooked completely through.We took it out at an internal temperature of 150, wrapped it well and the ambient heat cooked it to perfection, it was so juicy and tender. The spice rub is spicy, so if you want it milder decrease the sriracha and black pepper some.
Applewood Smoked Turkey Breast
This turkey breast was the best we have had smoked,. Turkey can end up dry if your not careful to take it out and wrap it before it's cooked completely through.We took it out at an internal temperature of 150, wrapped it well and the ambient heat cooked it to perfection, it was so juicy and tender. The spice rub is spicy, so if you want it milder decrease the sriracha and black pepper some.
Open in Cookpad AppSteps
- 1
Combine lemon pepper, sriracha, pepper,sugar and pepper in a small bowl. Tie herbs to get her with string
- 2
Rub turkey all over with the mayonaisse, lifting skin and rubbing under it as well
- 3
Spronkle spice mix all over, also go under the skin with the spices
- 4
Place seasoned turkey with tied up herbs in a zip lock bag and Refigerate at least 8 hours or overnigjt
- 5
Preheat smoker to 259. Place apple cider in drip pan under smoker grate. We used Applewood to smoke. Place turkey, without herb bundle on grate above drip oan. Smoke about 2 hours. We pulled it out when the internal temperature was 150. Wrap in plastic wrap, then heavy duty foil for 90 minutes at room temerature. It will continue to cook to a perfect ,clear juices most tender meat.
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