Shelly's Recipe

SMOKED TURKEY BREAST

Category: Poultry I

3 tbsp brown sugar
1 tbsp table salt
1 5-pound bone in, skin-on turkey breast
2 tsp ground black pepper
2 cups wood chips, soaked in water for 15 minutes and sealed in a foil packet

Combine 2 tbsp sugar and salt in a bowl. Using paper towels, pat the turkey breast dry. Loosen the skin and rub the sugar mixture evenly over and under the skin. Wrap the turkey breast tightly in plastic wrap and refrigerate for 8-24 hours.

When ready to cook, combine the remaining tbsp sugar and the pepper in a small bowl. Unwrap the turkey breast and pat it dry. Rub the sugar mixture evenly under and on the skin. Using a skewer or sharp knife, poke holes all over the skin.

Put hot coals in the front and back of the grill and the wood chip packet over one pile. When the grill is hot and the grate brushed clean, place the turkey breast skin side up on the grill. Cover and cook the turkey until the skin is well browned and the meat registers 160-165, about 1 1/2 hours.

Transfer the turkey breast to a carving board, tent loosely with foil and let rest 20 minutes.