Smoked Turkey Breasts: Citrus Soy & Honey Sherry!

My brother-in-law asked if I wanted a couple of turkey breasts. They give them away at his work and he even had a couple packages in his freezer from last year. The package is not a pretty sight. It’s plain, ugly, see-through and weighs as much as a bowling ball. They tried to cook some up but were disappointed in the result. I said that I would be happy to give them a shot.

It took a couple of days to thaw them out. While finishing the thawing process in the sink, Rachel was convinced that they were both Haggis which contains a sheep’s heart, liver and lungs. She all but promised at that moment not to taste the turkey, no matter how good I said that it was.

I decided that an overnight marinade would be best. A separate marinade for each breast would give us the opportunity to to see how different flavor combinations worked.

Citrus Soy Marinade
 allrecipes.com










In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.

In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the turkey breast in the dish, and turn to coat. Cover, and marinate in the refrigerator overnight. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.

Honey Sherry Marinade
about.com

1 skinless, boneless turkey breast (3 to 3 1/2 pounds)
1/2 cup honey
1/4 cup dry sherry
juice of one lemon
1 tablespoon butter
1/2 teaspoon salt

Heat honey, sherry and butter in a saucepan over a low heat long enough to melt the butter. Stir until even. Remove from heat and add the lemon juice and salt. Let cool. Wash and pat dry the turkey breast. Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours. Prepare smoker. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.

The turkey breasts were incredibly moist and flavorful. I wondered if they would have any taste at all based on the skepticism of the giver. The Citrus Soy Marinade was good but a little overpowering. I preferred the Honey Sherry Marinade. It was sweet and smooth with a delicious glaze.

My brother-in-law said that I could have more turkey breasts upon request. When I told him how delicious they were and that I would love some more, he told me that this would be no problem, as long as I invited them up. Absolutely! It’s impossible to eat 6 pounds of turkey by yourself anyway.

Happy Eating

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