Steps: |
| -Cut the breasts off of the bones, leaving the skin on top. |
| -Place the bones into a stockpot with cold water and slowly bring to a boil. Skim off any foam (impurities) that rises to the top. |
| -Once the water boils, turn down to medium-low and simmer for 2 hours while the breasts are smoking. |
| -Combine all of the other ingredients into a paste and rub all over the turkey, under the skin. |
| -A whole turkey can be used, but increase your cooking time to six hours or thirty minutes per pound. |
| -For the Smoker: A combination of Charwood or charcoal with large wood chunks works best to maintain your heat. |
| -Light the charcoal and place the dry wood on top. This dry wood should provide enough smoke but wet chips can also be used later on. |
| -The temperature will go from 500 degrees to 300 degrees once the water pan is placed over the flame. |
| -Once the water pan goes into the smoker, place the breast right on the rack, skin-side up. |
| -Keep the vents open to allow more oxygen in to fuel the fire. Add more coals/wood every 30 minutes to maintain around 300 degrees. |
| -Keep the door shut as much as possible. Make sure to check the water level when you add more wood. |
| -Smoke for 2 hours, or until an internal temperature of 170 degrees is achieved. |
| -Let the breasts rest on a rack for 15 minutes and then slice or chill for later use. |
| -Strain off your stock and chill. |
| -Now you've really killed two birds with one stone! |
Pairs With: |
| Roasted Oven Fries |
| Celery Root and Scallion Mashed |
| Polenta and Tomato Lasagna |
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