Description:

home made

Source:

cecelia

Serves/Makes:10

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

Preparation

• 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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