Smoked Turkey

Name: Smoked Turkey
Ingredients: 2 turkey breast; 2 tsp (10 ml) celery seed; 2 tsp (10 ml) poultry seasoning; 2 tsp (10 ml) salt; 2 tsp (10 ml) rubbed sage; 2 tsp (10 ml) salt; 1 stick softened butter; 2 onions, cut in half; 4 stalks celery; 2 cups (475 ml) hickory chips

10 ingredients

10 steps

Ingredients

2 turkey breast
2 tsp (10 ml) celery seed
2 tsp (10 ml) poultry seasoning
2 tsp (10 ml) salt
2 tsp (10 ml) rubbed sage
2 tsp (10 ml) salt
1 stick softened butter
2 onions, cut in half
4 stalks celery
2 cups (475 ml) hickory chips

Directions

1

Soak wood chips in water 1 hour prior to cooking turkey.
2

Set up smoker with charcoal; light about 30 minutes prior to using.
3

Mix all spices with butter.
4

Gently lift skin on turkey breasts with fingers so as not to rip skin; push butter mixture under skin.
5

Place onions and celery inside breasts.
6

Place wood chips on coals.
7

Place breasts on top grill being careful to keep onions and celery stalks inside breasts.
8

Smoke 6 to 8 hours until temperature reaches 160 degrees (70 C.) (you will have to add more coals to fire 2 or 3 times during cooking depending on temperature.
9

Use care to make sure coals don't go out).
10

Turkey meat will be pink but drippings should run clear.