Wednesday, September 27, 2006

Smoking turkey

Dave picked up half a bone-in turkey breast on sale last weekend. I brined it for 7 hours in 1 qt water with 1/4c kosher salt and 1/4c sugar. Then I rubbed it with a spice mixture (cayenne, paprika, cinnamon, cumin). Wrapped 1 cup of soaked mesquite chips in a foil pouch and poked holes in it. Put the left side of the gas grill on high and put the chips on that side (under the grate). Kept the right side off, and when the chips started to smoke put the turkey on the other side. Left it on there for about two hours, until the internal temp was 160F. Nice and juicy! It's great sliced for sandwiches or rollups (sliced up turkey and apples, put in warmed tortilla with lettuce leaves, a little shredded mozz, and a little mayo). Today I chopped some up along with some pears and gorgonzola, mixed with some butter lettuce and raspberry vinaigrette. Made a nice lunch.

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