Comments on: Healthy Grilling – Smoked Turkey Breast

By: Smoke Assassin

Smoke Assassin — Thu, 11 Mar 2010 21:25:39 +0000

I have been using it for years and wouldnt use anything else!

By: Scott

Scott — Tue, 19 Jan 2010 16:02:11 +0000

Chad,

Head to St. Louis Home Fires. It’s on Manchester in front of Target just west of 141. They have a boatload of different kinds of smoke wood. BTW, Pear is the shiz…

…….Scott

By: Chad

Chad — Tue, 19 Jan 2010 14:58:18 +0000

I noticed you used peach in this recipe. I live in O’Fallon, MO and I’m looking for a good source for smoking woods without having to drive all they way down to the Soulard Farmer’s market. Any suggestions?

By: Scott

Scott — Wed, 18 Nov 2009 17:41:46 +0000

Tod,

Hickory can overpower lighter meats like turkey or chicken. Cut the hickory with a lighter wood. There are many fruit woods that would fit the bill – Apple, Peach, Apricot, Nectarine would all work well. Avoid Cherry as it will really discolor the skin. Either go half and half with hickory and a fruit wood or go all fruit wood. If that’s still too much cut back on the smoking times. Some people just don’t like a heavy smoke flavor. My wife for one. A lot of times I have to cut back on the smoking times to accommodate her…

…….Scott

By: Tod

Tod — Wed, 18 Nov 2009 17:19:16 +0000

How much smoke is too much. Every time i try this ,the hickory is overpowering. I let it smoke around 2 and a half to 3 hrs. Any advice to what i am doing wrong?

By: Scott

Scott — Sun, 06 Sep 2009 16:01:44 +0000

Arthur,

That’s a good call on the smart balance butter. We’ll have to give that a shot.

As for the sausage, simply buy the sausage in bulk (or buy the links and strip the sausage out of the casing), pull the skin back, put a thin layer sausage all over the breast. Apply it maybe 1/2 half and inch thick then pull the skin back over the sausage. The sausage will render fat over the breast as it cooks and in the end there will be a thin layer of cooked sausage that is great on each slice of breast.

Mexican or Spanish chorizo? Honestly it was maybe only a few days ago that I knew there was a difference. I still don’t know what the difference is other than there is a difference. I’ve only used what they sell at my local grocer so I have no idea…

By: Arthur

Arthur — Mon, 31 Aug 2009 15:35:27 +0000

Smart Balance butter can be used in lieu of regular butter. It tastes the same without the saturated fats and trans fats.

Explain the sausage method when you don’t use garlic butter. Do you use spanish chorizo or mexican chorizo?

By: My Year on the Grill

My Year on the Grill — Sun, 30 Aug 2009 23:59:20 +0000

I appreciate all the detail. I have never trimmed a turkey before, so I will be saving this reference.

Do you not brine your poultry??? I have had great results since discovering that extra tip.

Thanks again, great site, great tips