YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This recipe could not be more straightforward. Only three ingredients make this deli meat out of this world! Hoagies, sandwiches, or sliders — there are so many ways to serve this delicious smoked turkey breast. This homemade deli-style turkey breast lunch meat is easy to make, is budget-friendly, and is perfect for all your sandwiches! Skip the deli counter and make your lunch meat at home!
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Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com
INGREDIENTS
- 3–5 pound Boneless Turkey Breast
- 1 1/2 Tablespoons olive oil
- 3 Tablespoons to 1/3 cup Chupacabra Cluckalicious
INSTRUCTIONS
- Pat the meat dry, drizzle on the olive oil, and coat it onto the meat. Sprinkle on the Chupacabra Cluckalicious liberally on all sides (including the ends).
- Place a cooling rack inside a rimmed baking sheet, add the coated turkey breast, and leave it uncovered in the fridge overnight. Shoot for 12 hours but no more than 24 hours of resting in the refrigerator.
- Remove the meat from the fridge about 35-45 minutes before smoking it. You want to let the meat come to room temp (or close to). Insert a MEATER wireless thermometer before you start up your smoker.
- Fill the Yoder Smokers YS640 hopper with pellets (I went with a competition blend) and set the temperature to 250°F. Once the smoker is at temperature, add the turkey breast to the top rack, with a foil pan or aluminum foil underneath it to catch the drippings. Place the damper halfway open and smoke until it reaches an internal temperature of 165°F. This can take anywhere from 2 to 5 hours, depending on the size of your turkey breast.
- Remove the meat from the smoker and let it rest on the counter for 30-45 minutes (remove the MEATER thermometer). Wrap the room-temperature meat snugly with plastic wrap and refrigerate it to rest overnight*.
- The next day, remove the chilled turkey breast from the fridge, unwrap it, and slice it to your desired sandwich meat thickness.
- Store leftovers in the fridge, covered, for up to 5 days.
This recipe could not be more straightforward. Only three ingredients make this deli meat out of this world! Hoagies, sandwiches, or sliders — there are so many ways to serve this delicious smoked turkey breast. This homemade deli-style turkey breast lunch meat is easy to make, is budget-friendly, and is perfect for all your sandwiches! Skip the deli counter and make your lunch meat at home!
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com
INGREDIENTS
- 3–5 pound Boneless Turkey Breast
- 1 1/2 Tablespoons olive oil
- 3 Tablespoons to 1/3 cup Chupacabra Cluckalicious
INSTRUCTIONS
- Pat the meat dry, drizzle on the olive oil, and coat it onto the meat. Sprinkle on the Chupacabra Cluckalicious liberally on all sides (including the ends).
- Place a cooling rack inside a rimmed baking sheet, add the coated turkey breast, and leave it uncovered in the fridge overnight. Shoot for 12 hours but no more than 24 hours of resting in the refrigerator.
- Remove the meat from the fridge about 35-45 minutes before smoking it. You want to let the meat come to room temp (or close to). Insert a MEATER wireless thermometer before you start up your smoker.
- Fill the Yoder Smokers YS640 hopper with pellets (I went with a competition blend) and set the temperature to 250°F. Once the smoker is at temperature, add the turkey breast to the top rack, with a foil pan or aluminum foil underneath it to catch the drippings. Place the damper halfway open and smoke until it reaches an internal temperature of 165°F. This can take anywhere from 2 to 5 hours, depending on the size of your turkey breast.
- Remove the meat from the smoker and let it rest on the counter for 30-45 minutes (remove the MEATER thermometer). Wrap the room-temperature meat snugly with plastic wrap and refrigerate it to rest overnight*.
- The next day, remove the chilled turkey breast from the fridge, unwrap it, and slice it to your desired sandwich meat thickness.
- Store leftovers in the fridge, covered, for up to 5 days.
