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
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.
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?