Smoked Whole Turkey Breast

Ingredients and Weight:

• 1 whole turkey breast (4-5 pounds)
• 1 cup applewood chips
• 1/2 cup brown sugar
• 1/4 cup smoked paprika
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 1 tablespoon salt
• 1 tablespoon black pepper

Preparation Time:

• 30 minutes

Cooking Time:

• 4-5 hours

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 30 minutes.
2. In a small bowl, combine the brown sugar, smoked paprika, cumin, coriander, salt, and pepper. Rub the spice mixture evenly over the turkey breast.
3. Set up the smoker according to the manufacturer's instructions. Add the applewood chips and preheat the smoker to 225°F (107°C).
4. Place the turkey breast on the smoker grate and insert a meat thermometer into the thickest part of the breast.
5. Smoke the turkey for 4-5 hours, or until the internal temperature reaches 165°F (74°C).
6. Remove the turkey from the smoker and let it rest for 30 minutes before carving.

Nutritional Information:

• Calories: 170 per serving (4 ounces)
• Fat: 7 grams
• Protein: 25 grams
• Carbohydrates: 5 grams

Dish Characteristics:

• Tender and juicy
• Smokey flavor with a hint of sweetness
• Perfectly seasoned with spices
• Ideal for special occasions or family gatherings

User Comments:

• "This turkey breast was the perfect centerpiece for our Thanksgiving dinner. The smoke flavor was incredible and the meat was so juicy."
• "I'm not usually a fan of turkey breast, but this recipe changed my mind. It was so flavorful and moist."
• "I served this turkey breast to my guests who are very particular about food, and everyone raved about it."

Special Precautions and Tips:

• Use a meat thermometer to ensure that the turkey is cooked to the proper internal temperature.
• If you don't have a smoker, you can roast the turkey breast in the oven at 325°F (163°C) for 2-2.5 hours, or until the internal temperature reaches 165°F (74°C).
• Let the turkey breast rest for 30 minutes before carving to allow the juices to redistribute throughout the meat.