House-smoked Turkey Breast Recipe
traditional gravy, whipped sweet potatoes, country sausage dressing, ham hock collards
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Ingredients
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House-Smoked Turkey Breast
Traditional Gravy
Whipped Sweet Potatoes
Country Sausage Dressing
Ham Hock Collards
Method
House-Smoked Turkey Breast
- 1
Prepare the Turkey
Rub the turkey breast with salt, black pepper, garlic powder, and onion powder. Let it sit in the refrigerator for at least 4 hours, preferably overnight.
- 2
Smoke the Turkey
Preheat your smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, then drain. Place the wood chips in the smoker box and smoke the turkey for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Traditional Gravy
- 3
Make the Gravy
After removing the turkey, pour the drippings into a saucepan. Whisk in the flour and cook until golden brown. Gradually add chicken broth, stirring continuously until thickened. Season with salt and pepper.
Whipped Sweet Potatoes
- 4
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with butter, brown sugar, cinnamon, and salt until smooth.
Country Sausage Dressing
- 5
Cook the Sausage
In a skillet, cook the sausage over medium heat until browned. Remove and crumble it.
- 6
Combine Ingredients
In a bowl, combine the sausage, stale bread, celery, onion, sage, thyme, and chicken broth. Mix well and place in a greased baking dish.
- 7
Bake the Dressing
Bake at 350°F (175°C) for 30-40 minutes until golden brown on top.
Ham Hock Collards
- 8
Prepare the Collards
Wash the collard greens thoroughly and remove tough stems. In a pot, combine the collards, ham hock, chicken broth, salt, and pepper. Bring to a boil.
- 9
Simmer the Collards
Reduce heat and let simmer for 45 minutes to 1 hour, until the collards are tender.