John Myers
Smoked Turkey Breast
The perfect smoked turkey breast recipe with a picture and simple step-by-step instructions.
- 750 g Turkey breast fillet
- 1 tbsp Butter
- Salt and pepper
- 1 a cup Beech wood chips
- Heat up the charcoal and let it glow well. Wash the turkey fillet and pat dry.
- Let the butter melt in the saucepan (it should only become liquid, not burn or let it get too hot), add salt and pepper and marinate the turkey fillet in it, turning it nicely so that everything is moistened with butter, salt and pepper.
- Place the smoking chips in water about 2 hours to a day in advance. Now the turkey comes on the grill, opposite the charcoal which is only on one corner of the grill. Add a bowl of water and add some of the smoke chips to the glowing charcoal. Cover the grill, make sure that the coal does not go out.
- Turn the turkey fillet several times and give in the smoke chips again so that smoke comes out constantly.
- I smoked my piece for about 1.45 hours, then let it cool down. We eat it as turkey slices or with salads as turkey strips, it tastes fantastic.
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