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Smoked Turkey Breast - On the Grill

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Published on Sep 18, 2012

Another off the wall experiment. I had a Butterball turkey boob that had been in the freezer too long. It was time to cook or get off the pot. I decided to try to smoke it. Maple was the wood of choice. It worked.

End result, fork tender, juicy, with just the right blend of Maple flavor. I will probably not ever again cook one of these roasts in the oven. This just beats the pants off of it. For a more intense smoke flavor, I'd drop the temp to 275° and let it go for maybe 3 hours. It doesn't really need it, though.

Intro music thanks to Kevin MacLeod - http://incompetech.com/
Title: Gold Rush
Licensed for use under Creative Commons

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