This Ninja Woodfire Grill smoked turkey breast is juicy, tender, and infused with rich smoky flavor. Perfect for holidays or ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

I enjoy smoking wild turkey breast from time to time, although it’s not my go-to technique. The meat from a wild turkey is so lean and—especially if it’s an older tom—dense, it doesn’t lend itself to ...

Red chile enchiladas filled with cheese have always been a major part of my diet. For special occasions (and sometimes just because), my dad, who grew up in Hobbs, New Mexico, serves up flat, stacked ...

Looking for a leaner option that doesn’t sacrifice flavor? This smoked turkey breast sausage is packed with juicy goodness and perfect seasoning, all brought together with a rich smoky finish. Ideal ...

Smoked turkey is one of the most delicious forms a turkey can take, but not everyone has a smoker (or even a grill). Thankfully, you don’t need one. You can make your very own smoked turkey right in ...

This barbecued turkey is simple to prepare: brine in a mixture of cider vinegar, bourbon, maple syrup and herbs, then smoke over apple or hickory chips in the Weber outdoors. It takes 2 to 3 hours to ...

City Barbeque is now taking orders for homemade holiday meals, available by reservation only. Guests can choose from a smoked bone-in ham or a whole smoked turkey: both meal options come with two pan ...

Instructions: Preheat a smoker to 250 degrees. Sprinkle the turkey breast generously on all sides with the rub. Place the breast on the rack and cook for about 90 minutes, or until it gets the right ...

You can have a smoking good time with a Thanksgiving turkey. Four Redding area eateries will take your dinner order or receive your bird for smoking.

Smoked turkey is now so common that nearly every grocery store deli case in the country carries at least one variety (and more often, many more than one). We now take this protein option for granted, ...