Slow-smoked over a mesquite wood fire, this premium-quality thin sliced turkey breast is packed with flavor. Carefully crafted meals deserve the highest-quality ingredients: now made with no artificial preservatives, no added nitrates and nitrites* and no artificial flavors.

For a distinct smoky and savory flavor, inspired by Western smokehouse traditions, Boar's Head Mesquite Wood Smoked Turkey Breast is carefully roasted and smoked for a flavor that is sure to become a family favorite.

Charter Reserve Mesquite Smoked Turkey Breast is oven-roasted and mesquite-smoked for a unique, mild flavor. This heart-healthy turkey is 96% fat free with no trans fat, and made with no added MSG, hormones or steroids. * And with 10g of protein, it's more than just delicious - it's good for you and your family.

And honestly, it always yields the best bird - juicy, wonderfully aromatic from smoky wood chips, as lustrous as polished mahogany. Mesquite wood gives a traditional Mexican flavor, but for Thanksgiving I go easy on the wood chips, creating a light smokiness that complements my traditional dressing and mashed potatoes.

Mesquite wood is the best wood for smoking dark meats that can stand up to the strong flavor of mesquite, such as Texas-style brisket, wild game meat, duck, lamb, and Tex-Mex barbacoa. Try mesquite coals for grilling steaks, vegetables, and other quick-cooking, flavorful foods.

Mesquite is a widely popular flavor, lighter and sweeter than hickory smoke, and popular in Southwestern and Texas-style barbecue. Our Mesquite Smoke Flavor is a convenient way to add natural smoke flavor to sausages, jerky and grilled meat, as well as snacks. Savory, slightly sweet, smoky flavor.

What's in this Smoked Turkey Breast Recipe. This recipe is made up of turkey, a brine (to make things juicy), and a delicious herb butter that infuses so much flavor. Turkey Breast: Use a whole turkey breast for this recipe, boneless or bone-in are both fine.

There's very little fat (just 1 gram in total), 2 grams of carbs and an impressive 10 grams of protein. Eating smoked turkey can help you meet your daily goals for protein, which your body requires for muscle development, hormone production and energy, according to the National Institutes of Health (NIH).

Smoked Thanksgiving Turkey Recipe – brined with sweet tea, spatchcocked, injected and seasoned with Texas flavors, then smoked over mesquite wood for a flavorful, beautiful, juicy, smoked turkey.

Wright's® Mesquite Flavored Liquid Smoke, the original liquid smoke product, is a concentrate made from the actual smoke of hickory wood. Because it's concentrated, you can easily vary the amount of smoky flavor in foods, from subtle to full and robust.

Though smoked chicken and turkey can still create HCAs and PAHs, they are, overall, heathier choices than red meat. Go lean. Next in line after poultry are lean cuts of pork (like pork loin, tenderloin and center cut chops).

Turkey breast is a lean, nutrient-rich meat cut that is often praised for its versatility and mild flavor. It is the white meat portion that comes from the larger breast section of a turkey, which can be bone-in, boneless, skin-on, or skinless.

The tender and juicy characteristics of cooked turkey breast make it a popular choice in diverse dishes such as sandwiches, salads, and full-course meals. It can be prepared using various methods such as roasting, grilling, slow-cooking, or even smoked.

A hardwood that comes from a Mesquite tree that is cut into chips and used in smoking processes to add flavor to meats. Mesquite trees grow in dry soils most notably in arid regions. When foods are roasted with a fire that includes mesquite chips, the food acquires a slightly sweet earthy and smoky flavor.

Smoked meat, in particular, offer high iron content. Smoking is a very low-fat cooking process because it often avoids cooking with oils, fats and sauces. Additionally, smoking can actually serve to reduce the fat in foods, left as it is to drip out during the process, leaving an altogether healthier final product.

Butterball Smoked Whole Turkeys are fully cooked and ready to eat. They can be used in recipes calling for cooked turkey without prior heating. The pink color of the meat comes from smoking and curing and is not a sign of undercooked meat. To serve cold: Remove turkey from wrapper.