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Smoked Turkey Breast.

Misippi EggerMisippi Egger Posts: 5,095
edited 6:49AM in EggHead Forum
Smoked bone-in, fresh turkey breast was my contribution for Christmas lunch at the inlaws.

I found a recipe posted by "Fearless", doctored it slightly and it turned out great!

The original recipe is based largely on the virtues of sage:
2 Tbsp dried sage
1 Tbsp dried thyme
1 tbsp Kosher salt
2 tsp fresh coarsely ground blk pepper
5 tbsp olive oil

I added 1/2 tbsp marjoram (cause I had some on hand)

I wanted to inject the breast, so I heated 2 oz olive oil and infused it with 2 tsp sage, 1 tsp thyme, 1/2 tsp marjoram, a little S&P. Strained and cooled this oil, then added 2 oz apple juice and injected a total of 2 ounces into each breast.

Then, according to the recipe, I rubbed the herb/oil paste under the skin plus a little on top.
Large egg, stable with PS and drip pan at 250* grid temp. 1 lump of pecan and a handful of cherry chips. Smoked for 45 minutes, then increased the temp to 300 and then 350 to speed it up to 160* internal in time to foil and place in cooler for the trip to the inlaws. It was very juicy and extremely well-received by the hungry crowd!

Sorry, no "done" pics, as the wifey and kids were impatiently standing around ready to go, waiting on the turkey to finish. Quickly off the grill, into the cooler and then the car - no time for pics.

Thanks, Fearless, for the original recipe!

Sliced (still hot)


  • HossHoss Posts: 14,600
    Everything sounds great except the sage.I have NO USE for SAGE or CILANTRO they are both like houseflies and mosquitos.I am sure there is a reason for their existance but have no idea what it would be eggcept as an insect repellant! :blink:
  • Must be why you like 'Loney so well and you must hate sausage, since I think sage is one of the main ingredients in most US sausages. :ohmy:

    Anyway, it was not a dominant flavor in the turkey - all the flavors blended well. :)
  • WoodbutcherWoodbutcher Posts: 1,004
    That sounds tasty Clark. Maybe you should teach someone else to take photos while you are tending to the food. :laugh:
  • EggtuckyEggtucky Posts: 2,746
    Sounds good! I inject also but usually with either chicken broth or turkey broth (when I can find it). A great rub that has most of the ingredients in your recipe and then some is John Henry's 'Tammy's Herbal'. I mix it with olive oil and rub/pour it all over the breast (nuttin like a good breast rub!) and in the cavities before putting on the egg...comes out great!
  • I catch enough 'flak' when I take them. I could never talk the Princess Jana into taking them for me. :laugh: :laugh:
  • Thanks, Eggtucky.

    Appreciate the suggestion!
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