Smoked turkey breast with ginger-cardamom rub
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Turkey breast (about 5 pounds) | |
| 3 | tablespoons | Spice Rub for Chicken (see Spice Rub for Chicken recipe) |
| 1 | teaspoon | 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: Cook's Illustrated, July/August 1995.