This recipe from the venerable Smoke & Spice
cookbook made a great tasting smoked turkey breast with many layers of flavor. The breast gets injected and rubbed before being refrigerated overnight. Then it gets filled with a tasty wild rice stuffing. Then the turkey breast gets tied and wrapped with dampened cheese cloth. The cheese cloth stays on for 3 hours and the meat gets sprayed with water every 30 minutes. The cheese cloth gets removed for the last part of the cook. The turkey was served with BBQ RICE PILAF
, doctored squash & Aalton Brown’s Tart Cranberry Dipping Sauce. This was a very, very tasty meal and it almost felt like Thanksgiving.