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Mostly followed recipe with a few additions. Mixed seasonings well in a shaker. In addition to the outside of the breast, I also sprinkled and rubbed the seasoning under the skin and then sprinkled it on the inside, too. To keep it moist, we put a drip pan in the smoker, with about 2 inches of liquid (any liquid would do but we used a combination of water, beer and chicken broth) then placed the turkey on the grate directly above the pan, adding more liquid as needed. I've never been a big fan of turkey but this recipe has changed my mind. This was the most flavorful and moist turkey I've ever had!

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Little_Sister November 25, 2011
Smoked Turkey Breast