Smoked Turkey (Without Smoker)

Ingredients and Weight:

• Bone-in turkey breast: 8-10 pounds
• Smoked paprika: 2 tablespoons
• Ground cumin: 1 tablespoon
• Ground coriander: 1 tablespoon
• Brown sugar: 1/4 cup
• Kosher salt: 1 tablespoon
• Freshly ground black pepper: 1 teaspoon
• Apple cider vinegar: 1/2 cup
• Chicken or turkey stock: 3 cups
• Cherry wood chips (for soaking): 1/2 cup

Preparation Time:

• 30 minutes

Cooking Time:

• 3-4 hours

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 325°F (163°C).
2. In a small bowl, combine the smoked paprika, cumin, coriander, brown sugar, salt, and pepper. Rub evenly over the turkey breast.
3. In a large Dutch oven or roasting pan, place a wire rack. Add the turkey breast to the rack and pour in the apple cider vinegar.
4. Place the cherry wood chips in a bowl of water and soak for 30 minutes.
5. When the wood chips are soaked, drain them and place them over a bed of hot coals in a small grill or on a grill pan.
6. Transfer the Dutch oven to the grill or place it on the stovetop over the grill pan. Cover the Dutch oven and smoke the turkey for 1 hour, adding more wood chips as needed.
7. Remove the Dutch oven from the grill or stovetop and transfer it to the oven. Add the chicken or turkey stock and cover.
8. Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
9. Let the turkey rest for 20 minutes before carving.

Nutritional Information:

• Calories: 450 calories per serving
• Protein: 50 grams per serving
• Fat: 20 grams per serving
• Carbohydrates: 30 grams per serving

Dish Characteristics:

• Juicy and flavorful
• Smoky aroma and taste
• Tender and moist
• Suitable for American taste preferences

User Comments:

• "This turkey was amazing! It had a perfect smoky flavor without being overpowering."
• "The meat was so juicy and tender, I couldn't stop eating it."
• "This dish was a hit with my family. It was the perfect centerpiece for our holiday dinner."

Special Precautions and Tips:

• Do not oversmoke the turkey, as it can become bitter.
• Make sure to use a wire rack to allow the turkey to roast evenly.
• Let the turkey rest before carving to allow the juices to redistribute.