Anonymous Fri Oct 07 11:22:30 2005

4 oz. turkey trimmings, ground, chilled

1 oz. sun-dried tomato, minced, chilled

1/2 egg white, chilled

1/2 tsp. garlic, pared, minced

1 tsp. chili powder

salt and pepper, to taste

2 oz. heavy cream, chilled

1 Brined Turkey Breast

Place turkey trimmings, tomato, egg white, garlic, chili powder and seasonings in chilled container of blender or food processor; process until smooth. Gradually add cream, processing after each addition. Remove to mixing bowl over ice. Pat brined turkey breast dry. Lift skin of breast; season interior with salt and pepper. Spread forcemeat over turkey flesh; pull skin back down to cover forcemeat and secure with skewer. Hot smoke at 160 degrees F for about 2 hours, until internal temperature reaches 155 degrees F. Remove from smoker; let stand for 1 hour. Refrigerate until chilled.