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Name: Turkey Tasso
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 15
Cuisine: Cajun
Ingredients: 2 tb Black Pepper ground; 2 tb Liquid smoke; 1 tb Ground cumin; 2 tb Ground red pepper; 2 tb Granulated garlic; 2 tb Paprika; 2 ts Salt; 2 tb Sugar; 1 tb Ground white pepper; 2 tb Onion powder; 3 lb Skinned & boned turkey brea

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INGREDIENTS

2 tb Black Pepper ; ground
2 tb Liquid smoke
1 tb Ground cumin
2 tb Ground red pepper
2 tb Granulated garlic
2 tb Paprika
2 ts Salt
2 tb Sugar
1 tb Ground white pepper
2 tb Onion powder
3 lb Skinned & boned turkey brea

INSTRUCTIONS

In a small bowl, combine the sugar, garlic, onion powder, red, white, and black peppers, paprika, salt and cumin, mixing well. Place the turkey breast in a large glass bowl and sprinkle with 4 Tbsp of the mixture, coating well. (store the remainder of the seasoning mix the a tight container for future use) Sprinkle the turkey with the liquid smoke, rubbing the seasoning mix and liquid over the entire breast. Cover the bowl and marinate for two(2) days in the refrigerator, turning occasionally. Light the fire in a charcoal water smoker, cover, and let the heat and smoke accumulate. When the smoker is ready, place the turkey breast on the wire rack and smoke for 7 hours. Add water as needed. Add a few mesquite chips every hour or so. When the tasso is done, remove and set aside until cool enough to handle. You will note it is very dry, almost like jerky. Dont worry, thats normal. Store it in freezer bags up to one month in the refrigerator or six months in the freezer. note: This is not something you will really want to make a sandwich from. It is used primarily in gumbo, red beans, stuffings and some pasta dishes. It has a very pronounced flavor. Basically, it can be used in place of smoked ham hocks or the like. I like it by itself, but then Ive been accused of having no taste buds left in my mouth because of the hot food I love to consume.

NOTES

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Turkey Tasso

2 tb Black Pepper ground
2 tb Liquid smoke
1 tb Ground cumin
2 tb Ground red pepper
2 tb Granulated garlic
2 tb Paprika
2 ts Salt
2 tb Sugar
1 tb Ground white pepper
2 tb Onion powder
3 lb Skinned & boned turkey brea

In a small bowl, combine the sugar, garlic, onion powder, red, white, and  black peppers, paprika, salt and cumin, mixing well. Place the turkey  breast in a large glass bowl and sprinkle with 4 Tbsp of the mixture,  coating well.  (store the remainder of the seasoning mix the a tight  container for future use)    Sprinkle the turkey with the liquid smoke, rubbing the seasoning mix and  liquid over the entire breast. Cover the bowl and marinate for two(2) days  in the refrigerator, turning occasionally.    Light the fire in a charcoal water smoker, cover, and let the heat and  smoke accumulate.  When the smoker is ready, place the turkey breast on the  wire rack and smoke for 7 hours. Add water as needed. Add a few mesquite  chips every hour or so.  When the tasso is done, remove and set aside until  cool enough to handle. You will note it is very dry, almost like jerky.  Dont worry, thats normal.  Store it in freezer bags up to one month in  the refrigerator or six months in the freezer.    note: This is not something you will really want to make a sandwich from.  It is used primarily in gumbo, red beans, stuffings and some pasta dishes.   It has a very pronounced flavor.  Basically, it can be used in place of  smoked ham hocks or the like.  I like it by itself, but then Ive been  accused of having no taste buds left in my mouth because of the hot food I  love to consume.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 15 Servings

Calories: 190
Calories from Fat: 64 (34%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.8g
Cholesterol 59mg		18 %
Sodium 59.1mg		2 %
Potassium 389.8mg		10 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 8.6g
Protein 21.1g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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