Turkey 🍗 (western style kebab)

Turkey has developed a bad reputation of being dry and flavorless; however, smoking has reignited my love for it. I think this recipe will get you excited enough to try it, too.

🍗 THE MEAT 2 (3- to 31⁄4-lb.; 1.5 to 1.6kg) large turkey breasts, with skin removed 

• I recommend buying fresh turkey breast from a deli counter or a butcher. Commercially packaged turkey from a supermarket typically is injected with water that contains salt and preservatives.

• Turkey breast tends to be a forgiving meat. The more experience you have with this protein, the easier it becomes to gauge doneness.

🔥 THE FIRE

Light your pit fire 1 hour prior to smoking. Add wood 30 minutes prior to smoking.

• Target temp: 250°F (120°C)  

• Wood needs: Medium

 🍛 THE RUB

Ingredients

¼ cup light brown sugar, loosely packed

2 TB. paprika

2 tsp. butcher’s grind black pepper

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne pepper

½ tsp. ground sage

½ tsp. ground thyme 

1In a medium bowl, combine light brown sugar, paprika, butcher’s grind black pepper, kosher salt, garlic powder, onion powder, cayenne pepper, ground sage, and ground thyme.

 2Apply rub evenly over all sides of turkey breasts. 

3Allow turkey breasts to rest uncovered at room temperature, as below, for at least 45 minutes before going into the pit. 

THE SMOKE

1. With your pit temperature stabilized at 250°F (120°C), use tongs to place turkey breasts in the center of the pit and away from any hot spots, with larger ends oriented toward the heat source.

 2.  After 3 hours, insert an instant-read thermometer in center of breasts to check the progress. The eventual target temperature for removing turkey breasts is 165°F (75°C).

3. When turkey breasts have reached the target temperature, about 1 hour to 1 hour, 30 minutes more, remove from the pit. Allow to rest, as above, for at least 30 minutes; carryover cooking will allow turkey breasts to reach the serving temperature of 180°F (82°C).

4. Slice turkey breasts on a slight bias (angle) from the larger end toward the smaller end.

TIP

So try this and share this experience with others and also with me you can follow me on insta @blog.bestof

Thank you 

Images are taken from smoking meat book published by DK publication.

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