Felt like adding more turkey to my diet and can always use more practice smoking turkey. Used a basic brine from Michael Ruhlmans's book Charcuterie, smoked at 250 for 4 hrs, 30 minutes at 300, finished with a Bourbon/Maple glaze. 8.5lb breast. Meat was very moist, this was a winner. Have another breast and 12 lb bird sitting in freezer, got to love your local butcher.
Attachments
Images (1)
Original Post
