Recipe of the Month

Home Smoked Turkey Breast

1 - 3 lb. Galli Family Farm Turkey Bone out Half Breast.

1Tb Liquid Smoke(Hickory).

1 Tb. Maple Syrup.

1 ½ Tsp. Instacure #1

2 Cup of water.

I Tb. Olive Oil.

Nothing compares to a freshly prepared smoked meat. Most people think immediately of a pork product such as bacon, or ham.

Those are fine products, however, maybe not the healthiest. Try making this easy to prepare turkey breast. It can be served either hot or cold. Serve it for a special dinner with family and friends. Later have the leftovers thinly sliced cold, for sandwiches. This is a versatile, healthy alternative to pork.

The beauty of this recipe is its simplicity in preparation, and the many different utilizations that can be made. We talked about a hot whole roast. Cold sliced sandwich meat is an excellent

use of the leftovers. This can also be used to substitute for Corned Beef in the pot with Cabbage and potatoes. Let your imagination run wild.

To prepare, mix all of the liquids except the olive oil, together. Mix well to evenly distribute the ingredients. Using a cooking meat injector, pump the liquid into the breast evenly on all sides of the meat.

Place the breast into a Gallon Zip-Lock Bag. Add any remaining liquids into the bag as well. Press all of the air out of the bag, and seal. Place in the refrigerator and let stand for 72 hours.

Make sure to flip the bag over two times a day for the duration of the brining process.

Pre heat the oven to 325 degrees. Remove the breast from the bag and place into a baking pan. Dry the surface of the breast. Coat the surface skin and meat with Olive Oil add salt and pepper to taste. Bake uncovered until the internal temperature reaches 160 degrees. it should take approximately 1 hour, but be sure to use an internal meat thermometer.

Once it reaches temperature remove from the oven and let rest. Slice thin and serve.