The Hobgobbler Recipe
Turkey breast hickory smoked on premises, thinly sliced and served hot with bar-b-que sauce and melted Havarti dill cheese.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Turkey
Season the turkey breast with salt and black pepper. Let it sit for about 30 minutes to absorb the flavors.
- 2
Smoke the Turkey
Preheat your smoker to 225°F (107°C). Fill the smoker box with hickory wood chips. Place the turkey breast in the smoker and smoke for about 2-3 hours or until the internal temperature reaches 165°F (74°C).
- 3
Melt the Cheese
Once the turkey breast is done smoking, remove it from the smoker and let it rest for 10 minutes. Slice the turkey thinly and place slices on a baking tray. Top with Havarti dill cheese and place under a broiler for about 2-3 minutes until the cheese is melted and bubbly.
- 4
Assemble the Hobgobbler
Toast the buns if desired. Place the melted turkey and cheese on the bottom half of each bun. Drizzle with barbecue sauce, and top with the other half of the bun.
- 5
Serve
Serve hot and enjoy your Hobgobbler!
