Title: Turkey Tasso
Categories: Poultry Cajun
Yield: 2 Pounds

2	tb	Sugar
2	tb	Granulated garlic
2	tb	Onion powder
2	tb	Ground red pepper
2	tb	Ground black pepper
2	tb	Paprika
1	tb	Ground white pepper
2	tb	Salt
1	tb	Ground cumin
3	lb	Skinned and boned turkey breast
2	tb	Liquid smoke

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 tablespoons of the seasoning mix, coating well. (Store the remaining seasoning in a covered container for another use..)

Sprinle the turkey with liquid smoke, rubbing the seasoning and liquid over the entire turkey breast. Cover the bowl and marinate for 2 days, in the refrigerator turning the turkey over several times while marinating.

Light the charcoal in a 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 to the smoker as needed. Add a few mesquite chips to the charcoal every hour or two.

When the tasso is done, remove and set aside until cool enough to handle. Store in plastic freezer bags, removing as much as possible, up to 1 mont in the refrigerator or 6 months in the freezer.

Per 1/2 pound: KCAL FATgm CHOLgm SODmg 434 3 227 931

Tasso is a highly seasoned smoked ham used in gumbos, stuffings, and beans or pasta dishes. I developed this version made with turkey instead of pork. Plan ahead when making turkey tasso--the meat marinates for 2 days and smokes for 1. Enola Prudhomme.

Source: Enola Prudhomme's "Low-Calorie CAJUN Cooking"

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