It was a food taste-over. It was a necessity because unfortuantely, mass production, inferior product and so many artificial ingredients that even the artificial ingredients had artificfial ingredients,  was the readily available version. When done proper, a simply smoked meat has an incredibly juicy, earthy sweet primal flavor. Deli or store bought smoked turkey breast has none of these. So often today, the breasts you see are not authentic. For me, no matter how pretty the package, it that is ultimately unsatisfying. Therefore a free-rakge organic turkey breast was brined, lightly seasoned then smoked with hickory and maple. Succulent, smokey and sweet, the bird was topped with some freshly toasted mustard seed, ground and combined with culantro and drizzled over top as an oil. A Central American and Caribbean herb, culantro is also known as fitweed; a name derived from its supposedly anti-convulsant properties. Which  was a preventive thing as the bird was so good it would make you slap-your-momma-silly. It has a similar cilantro-like flavor, but more pungent . Rich in   calcium, iron, carotene, and riboflavin culantro has also shown some promise in the prevention and treatment of diabetes. Here it sits lightly drizzled and  covers a smokin’ tasty teat. Don’t be fooled by the packaging and adverts lads, nothing beats an all natural breast you handle yourself; one bird or breast in the hand as the saying goes….