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Smoked Turkey
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Recipe Information
home made



  • 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
  • Soak wood chips in water 1 hour prior to cooking turkey.
  • Set up smoker with charcoal; light about 30 minutes prior to using.
  • Mix all spices with butter.
  • Gently lift skin on turkey breasts with fingers so as not to rip skin; push butter mixture under skin.
  • Place onions and celery inside breasts.
  • Place wood chips on coals.
  • Place breasts on top grill being careful to keep onions and celery stalks inside breasts.
  • 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. Use care to make sure coals don't go out).
  • Turkey meat will be pink but drippings should run clear.

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