How to Make Smoked Turkey Breast Using a Smoking Gun | Williams-Sonoma

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

Brine the boneless skinless turkey breast and cook it sous-vide until done.

Slice the turkey breast very thin, similar to deli style.

Set up the smoking gun on its stand and attach the smoking tube.

Pierce a small hole in the plastic wrap covering the sliced turkey breast in the casserole.

Insert the smoking tube into the hole, ensuring it is straight for even smoke distribution.

Fill the smoking gun chamber with mesquite wood.

Turn on the smoking gun and use a lighter to ignite the wood, allowing it to run for about 30 seconds to a minute to generate smoke.

Cover the casserole with another piece of plastic wrap and let it sit until the smoke dissipates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary