Comments on: Applewood Smoked Turkey Breast

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 25 Sep 2018 15:42:39 +0000

In reply to Bayou Andy. Thanks Andy! That sounds like a great meal plan!

By: Bayou Andy

Bayou Andy — Tue, 25 Sep 2018 13:27:56 +0000

Great recipe. Love all of it.
For just two of us, we buy the largest turkey we can find….usually in the
20 lb. range. Why??? Because we take left overs and make smoked turkey
pot pies for the freezer. For our taste, we can wait to pull one out and pop
it in the oven. A great treat.

By: Tony

Tony — Thu, 09 Nov 2017 21:23:44 +0000

I made this a couple of days ago and it was fantastic! I injected my breast with the Cajun Jalapeno Butter marinade, same as I do when I deep fry, and made your rub. I smoked it on my Weber Kettle for about 5 hours using Applewood chunks. So juicy and tender! Thanks!

By: The Mountain Kitchen

The Mountain Kitchen — Mon, 06 Nov 2017 12:23:48 +0000

In reply to Lauren Van Bever. I'm so glad you like the recipe, Lauren! Thanks so much for your comment and for warning our European friends about chili powder. :)

By: Lauren Van Bever

Lauren Van Bever — Mon, 06 Nov 2017 09:36:06 +0000

I made a whole turkey using this recipe last Thanksgiving and it was absolutely divine! Nothing dry about it! Just one quick thing: in Europe, chili powder is hot as all hell, so if anyone from outside of the US is thinking of smoking this majestic bird: take heed.

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 18 Oct 2016 13:05:17 +0000

In reply to NYMickey. Hi there! Go for it, you will not be disappointed!! Let us know how it turns out. Makes excellent sandwich meat! :)

By: NYMickey

NYMickey — Tue, 18 Oct 2016 11:10:57 +0000

You got me itch’n to do one too. Might be a whole bird though !!!

By: Julie is Hostess At Heart

Julie is Hostess At Heart — Thu, 17 Mar 2016 04:07:23 +0000

Wow, this turkey looks amazing. We love turkey and just the breast is a great was to enjoy it .

By: The Mountain Kitchen

The Mountain Kitchen — Wed, 16 Mar 2016 01:21:41 +0000

In reply to Tony. Darn it!! Lol! Thanks Tony.

By: Tony

Tony — Tue, 15 Mar 2016 21:49:46 +0000

That looks perfect! YUM. Ugh…now I’m going to have to smoke a turkey. 🙂

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 15 Mar 2016 19:51:47 +0000

In reply to Dana@ IveGotCake. Thanks. Woman, this bird was so goooooooood! ?

By: Dana@ IveGotCake

Dana@ IveGotCake — Tue, 15 Mar 2016 17:12:56 +0000

Niiiiiiiiice debbie! Real nice!!

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 15 Mar 2016 16:47:51 +0000

In reply to Patrons of the Pit. Oh yay! I was hoping you'd stop by to take a look at our smoke turkey. We will definitely be doing this again! I couldn't believe how moist it was. When David first cut into it, it appeared dry. Not hardly! Thanks for stopping by to say hello! Have a good week!

By: Patrons of the Pit

Patrons of the Pit — Tue, 15 Mar 2016 15:36:45 +0000

Oh yes!! You’ve done a glorious thing on the mountain, I see. This post, naturally was right up my alley. Wood smoking curling on a beautiful spring day. Smoked bird on your plate. I’ve had turkey all which ways, but this way is still my favorite. Can’t beat it.

Nicely executed.

And hey to David!

-PotP