Smoked turkey for lunchmeat

Low salt recipe for my favorite turkey lunchmeat. This recipe is as close to store bought smoked turkey without the salt. Don’t worry about measuring seasonings other than the Colgin Liquid Smoke and go lite on sage. But be aggressive on the rest to promote flavor since no salt goes into this recipe.

Author

David Chippi

Prep Time: 00:15

Recipe Time: 02:30

Temperature : 145F / 62.8C

Ingredients

• Oregano
• Lawry’s Seasoned Pepper
• Paprika
• Chili Powder
• Onion Powder
• Garlic Powder
• Sage (little bit)
• Colgin Liquid Smoke
• Fresh cracked black pepper

Directions

1. Liberally coat two boneless turkey breasts with all ingredients. Use about 1/3 bottle of Cogin Liquid Smoke hickory or mesquite
2. Using butcher twine tie the two breasts together.
3. Vacuum seal if you can otherwise place in zip lock bag and store in the fridge for 24 hours.
4. Cook at 145F for 2.5 hours
5. When done cooking place in fridge overnight

Finishing Steps

1. Remove from fridge and rinse under luke warm water to remove excess seasonings