Smoked Turkey Breast With Ginger-cardamom Rub Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1: Turkey breast, about 5 pounds
3 tbsp: Spice Rub for Chicken, see Spice Rub for Chicken recipe
1 tsp: Salt,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Article by Cheryl Alters Jamison and Bill Jamison, authors of Smoke &
Spice (Harvard Common Press, 1994), a guide to cooking with smoke.
1. Rub turkey breast all over with the spice rub, then sprinkle with
salt. Cover and refrigerate rubbed turkey breast for 2 to 3 hours.
(Can be covered and refrigerated overnight.)
2. Following instructions for grill or smoker setup (see "How To
Smoke-Cook with a Kettle-Style Grill" or "How To Smoke-Cook with a
Water Smoker," page 19), soak wood chunks and set up grill or smoker.
3. Smoke turkey breast until meat thermometer registers 165, about 6
to 7 hours. Remove from grill or smoker and let rest at least 15
minutes. Carve and serve. (Can be cooled to room temperature, wrapped
in plastic, and refrigerated up to 3 days.)
Source: Cooks Illustrated, July/August 1995.
Source from luhu.jp
Article by Cheryl Alters Jamison and Bill Jamison, authors of Smoke &
Spice (Harvard Common Press, 1994), a guide to cooking with smoke.
1. Rub turkey breast all over with the spice rub, then sprinkle with
salt. Cover and refrigerate rubbed turkey breast for 2 to 3 hours.
(Can be covered and refrigerated overnight.)
2. Following instructions for grill or smoker setup (see "How To
Smoke-Cook with a Kettle-Style Grill" or "How To Smoke-Cook with a
Water Smoker," page 19), soak wood chunks and set up grill or smoker.
3. Smoke turkey breast until meat thermometer registers 165, about 6
to 7 hours. Remove from grill or smoker and let rest at least 15
minutes. Carve and serve. (Can be cooled to room temperature, wrapped
in plastic, and refrigerated up to 3 days.)
Source: Cooks Illustrated, July/August 1995.
Source from luhu.jp