For me summer time is grilling time. And in my mind’s eye that will always mean my daddy manning the grill. And one of my favorite things that he fixed was smoked turkey. So I thought in honor of hot summer days and grilling fathers everywhere, I’d share Daddy’s recipe.
Ronnie’s Smoked Turkey Breast
Turkey breast (6 lb, bone in)
White wine
Fresh thyme
Fresh sage
Salt and pepper
1 lb wood chips (soaked in water for an hour or two—mesquite, hickory, apple wood—whatever you prefer. I like mesquite.)
- Marinade turkey breast in white wine for 25-30 minutes.
- Meanwhile for a gas grill, fashion a “pan” from foil for the chips. Or use a pre-prepared foil pan or if the grill has one, then a smoker box/container. For charcoal grill use 1/3 of chips on the fire directly each time you turn the turkey breast. Preheat grill.
- Remove Turkey from marinade and add herbs to the cavity. And salt and pepper the outside of the breast to taste.
- After pre-heating, for double-sided grill turn off one burner. For charcoal grill, bank coals to one side.
- Place chips on grill directly over the heat source (in foil pan or box for gas, 1/3 of chips directly on coals for charcoal)
- Place Turkey on cooler side and cover. Let it cook for 40 minutes without lifting the lid.
- After time has expired, lift lid and turn turkey breast 180 degrees. (add 1/3 more chips if using charcoal). Close and cook for another 40 minutes.
- Again when time has expired, lift lid, turn turkey again 180 degrees. (add final chips for charcoal). Close lid and cook for an additional 40 minutes to an hour. (internal temp of meat w/o touching the bone should be 160-165 degrees.)
- Let it rest 10 minutes and carve.
photo by whitneyinchicago (some rights reserved)
For a 3 lb boneless breast. Reduce cooking time to 30/30/30.
So what’s your favorite grilling memory? Favorite grilling meat? Have a recipe to share?
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{ 11 comments… read them below or add one }
I think we should rent a beach house for a Whine Sisters week and grill lobster and clams.
And now I’m hungry again.
That would be so amazing!!!!
So many memories. Every Saturday, we all went to my Dad’s house and he would yank out his humongous grill. Birthdays, holidays, just because, we celebrated them all.
My favourite recipe is so simple. Drunk chicken is a part of almost every Saturday grill-out.
Take a good roasting chicken, cover the inside, outside, and under the skin with a generous portion of garlic, butter and spices (we like cajun ones). Get your favourite beer, canned is best but bottle will work, and pour a quarter of it into a cup. Place the can on a sturdy pan, plunk the chicken down with the can/bottle up inside so it stands, and place on grill. Pour the beer into the pan and add more garlic. Grill on medium heat about an hour (until chicken is done). Voila! (The beer poured out in the pan steams and helps flavour the outside whilst the beer/bottle inside steams and keeps the chicken moist.)
Sounds fab! I’ve eaten drunken chicken before but never made it. Now I’ll have to try! Oh–first I guess I need to move out of the city and get a grill… Or maybe on vacation…
Excellent recipe, Dee–thanks for sharing! My mom has actually always done the grilling in my family. Every summer we’d head out to Fire Island on the boat and spend the day clamming. Then Mom would make baked clams on the grill. YUM! We love grilling veggies. My favorite thing to grill is lobster tail.
Great–now I’m hungry
Oh I love grilling lobster tail. Once upon a time in another life I did grill demonstrations (among other things) for Lone Star Gas Company. So I’m a pretty mean griller myself! And I love Fire Island. The little wagons, and bike riding. Loads of fun.
This sounds delicious! I’ve been grilling all summer. I have one of those rotisserie features on my grill that I’ve never used. I should bust that out and give it a try. Tonight I’m grilling sirloin marinated in garlic, ginger, soy sauce, and sesame oil.
That’s one of my favorite marinades. Also use the same with a little OJ for the acid.
My family are big grillers and this recipe sounds delicious. One of our quick and easy grill favorites are Cajun Angels. Wrap 1/2 slice of uncooked bacon around a raw/shelled/deveined large or extra large shrimp. (This also yummy done with scallops.) Place 3 to 4 wrapped shrimp on a skewer. Generously coat the wrapped shrimp with your favorite cajun seasonings. My families favorite is “Joe’s Stuff” seasoning we order online from the New Orleans School of Cooking. It’s very flavorful without being spicy. Grill until bacon is cooked and enjoy.
That sounds so good! And I’ll check out the spice mix too. Love all things Cajun!
Sounds so good right now! Shrimp and bacon for breakfast?