Mold Detox Friendly Smoked Turkey Breast
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Learn more →Ingredients
6 servings
For the turkey
- 1 bone-in, skin-on turkey breast (5–6 lb)
- 2 tbsp olive oil
For the dry rub
- 1 tbsp kosher salt
- 2 tsp black pepper, coarsely ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/3 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/3 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- ½ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
For smoking
- 2 cups wood chips (apple, cherry, or hickory), soaked in water for 30 minutes and drained
Instructions
- 1
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and cayenne pepper. Stir until evenly mixed.
- 2
Pat the turkey breast completely dry with paper towels. Rub the olive oil all over the surface, including under the skin where accessible. Apply the dry rub evenly over the entire breast, pressing it firmly into the skin and under the skin where possible. Place the turkey breast on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate for at least 8 hours or overnight.
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