Smoked Turkey French Onion Soup

I don’t know about you, but I am somewhat happy that Thanksgiving is done with. Not that I did not mind a couple of days off of work, but I think my wife and I both said that we were kind of tired of eating. I think you can only have so many leftovers and then get tired of them, but as much as I like to come up with some leftover recipes, I decided that I would come up with a new recipe of sorts; the smoked turkey French onion soup. I normally make French onion soup around Christmas time, but whoa was I ever glad I made a batch of soup this past week. Not only was it light, but did it ever hit the spot.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

If you do not have smoked turkey, no worries, Leftover turkey breast will suffice but the light smokiness give it a really great flavor.

Let’s get started.


  • 4 whole onions, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 8 cups of beef stock
  • 1/2 cup of dry Vermouth
  • 1 cup smoked turkey breast, cut into cubes
  • 1/2 tsp cracked black pepper
  • 1 1/2  tbsp fresh thyme
  • French baguette, cut into rounds
  • 2 cups of Alpine style cheese, finely grated

Start by heating a medium sized pot on medium heat. Add in the oil, butter, and toss in the onions and garlic. After the onions begin to sweat out, add in the salt, and sugar. Continue cooking until the onions caramelize. This can take up to 30 minutes, so keep an eye on them, not letting them burn, and adjust your heat to medium low. Take in the smell. Gosh I love that smell.

After the onions caramelize, add in the turkey, thyme, vermouth, and cook for a few minutes before adding in your beef stock. Bring to a boil, then reduce the heat, and cook for about 25 minutes.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe


Before you are ready to serve, preheat your oven to 400 degrees. Take a couple of rounds of your baguette, and generously top with the grated Alpine cheese. Place into the preheated oven, cooking for about 6-8 minutes or until the cheese is nice and melted. You can probably placed under your broiler as well. Your call.

When you are ready to serve, ladle the soup into a soup bowl and place the bread on top.

Dig in. Dunk that bread into the soup, spoon that deliciousness into your mouth and repeat. My wife,daughter and I fell in love with this soup, and it was one that had you going back for more. My wife and I both lifted our bowls at the end to finish every last drop of that awesome broth, and that is rare. Yep, this is a good one. Hope you enjoy!


Smoked Beef Brisket

A Costco was recently opened in our neighborhood, and the place is massive. My wife and I are not members (yet), but my father-in-law is and he invited us to join him. I have heard nothing but good things about this place, and as I was familiar with Sam’s Club, I was interested walking around, not knowing what I would purchase.  I did not realize this place offered so much stuff, and in particular I was pleasantly surprised with their meat department. A few minutes in and I had a cart full of stuff, including a huge beef brisket. I typically only find flats in our stores, and they are super expensive, but this one at Costco had the flat and point, and it was huge, and super affordable. That alone was worth the trip.

I was jazzed to make another attempt at smoking this beef brisket, and well pretty darn excited to boot.

Smoked Beef Brisket Recipe
Smoked Beef Brisket Recipe

Beef brisket is one of those cuts that, in my opinion, are sometimes tough to make, but when done right it is probably the best slice of beef you may ever have. I think I nailed it, not only in getting the awesome smoke ring, but this cut like butter and was super tender.

Let’s get started.


  • 11 lb beef brisket, fat trimmed
  • salt, to lightly coat
  • cracked black pepper, to lightly coat
  • Your favorite wood for smoking meats
  • aluminum foil

Start by trimming all of the fat. It’s ok to leave a little bit, but you pretty much want it off. Pay attention where the flat and the point meet, and get your knife in there and trim all of that out.

This process alone took me about 35 minutes. No lie.

Once you have the fat, feel free to save it for a later use, such as grinding into meat for making sausages, or discard.

Generously season all sides of the beef brisket with kosher salt and cracked black pepper. I then sealed mine in a large bag and let sit in the refrigerator overnight.

How to smoke a beef brisket
How to smoke a beef brisket

Before you are ready to smoke, take the brisket out of the refrigerator, and let it come to room temperature, roughly 30 minutes or so.

During this time, get your smoker ready. I use a Weber charcoal grill for my smoker, lining hot coals on one side, and drip pans, full of water, in the center.

My coworker sold me some digital probes for taking temperature for the meat, as well as the inside of the smoker, and when I put my brisket on, it was hovering around 270 degrees, and my brisket cooked at that temperature for probably 30 minutes until I got the temperature down to about 245 degrees. I smoked that for about 6 hours, then wrapped it in foil and cooked for about another 8 hours around 190 degrees. Low and slow if you will.

Once I had the internal temperature set to around 190 degrees then it is time to pull it off the smoker. I let my beef brisket rest for about 40 minutes before slicing into it. Slicing is the moment of truth, and truth be told mine was perfect. I was left with a great outer bark, and great smoke ring, and moist and tender. I was stoked. You can use this for sandwiches, eat as is, or even quesadillas! Costco now has me sold and we are now most likely getting a membership for the brisket alone. Hope you give this one a shot, and wish you all the best in smoking a brisket!