Smoke-grilled turkey breast (for cold cuts) from Grill Time!: Why You Should Be Grilling for Better, Healthier, Easier, and More Delicious Meals (page 140) by Noah Galuten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hickory or post oak wood chunks for pecan wood chunks. Turkey dry-brines for about 24 hours (8 to 36 hours acceptable).

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