Hickory-smoked Turkey Platter Recipe
1/2 lb. pound of dry-rubbed, slow smoked, sliced turkey breast Served naked or with your choice of sauce
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Ingredients
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Turkey and Dry Rub
Method
Preparation and Smoking
- 1
Prepare the Turkey
Trim any excess fat from the turkey breast and pat it dry with paper towels.
- 2
Make the Dry Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- 3
Rub the Turkey
Generously apply the dry rub all over the turkey breast, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 4
Prepare the Smoker
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Turkey
Place the turkey breast in the smoker and add the drained hickory wood chips. Smoke for about 2 to 3 hours, or until the internal temperature reaches 165°F (74°C).
- 6
Rest and Slice
Remove the turkey from the smoker and let it rest for 15 minutes before slicing. Serve naked or with your choice of sauce.
