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Found 3 results

  1. Simple brine overnight, rubbed with jerk seasoning and then on the Kamander and smoked with cherry wood for around 3.25 hours at 107C, give or take then finished it over the flame to try and crisp up the skin a little. Turned out pretty good for a first attempt. Tasted almost ham/gammon like, really tender and juicy and only a couple of quid from Tesco.
  2. This is my video on How To Cook a Turkey in a Wood Fired Oven.
  3. Sumac Turkey Breast Ingridients 1/2 Turkey Breast 2 TBS Butter 2 Tsp Sumac 300g Streaky Bacon Salt & Pepper Directions Set Smoker up for 125'c Stretch out the Bacon with the back of a knife. On a board lay out the bacon into a square shape. Mix the Sumac & Butter together. Spread the Butter mix on the Bacon. Place the Turkey Breast onto the Bacon, and wrap around to cover the Turkey Breast. Put into a foil tray. Place in the smoker and cook for around 4 hours until IT is 76'C Turkey Breast Butter and Sumac mix Streaky Bacon laid out and Butter mix applied Baco wrapped around the Breast Cooked to an IT of 76'C Crispy Bacon Moist Turkey Breast Back to The Smokin Monkey Cook Book
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