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Saturday, November 16, 2013

Apple Smoked Turkey Breast

Apple smoked turkey breast.

      We did a trial run on Thanksgiving foods a few weeks ago to test out some new flavors. After soaking a turkey breast in an apple juice/bourbon brine, we smoked it with apple chips. The breast was moist and picked up a hint of apple along with the smoke. This was an easy way to add flavor and moisture to turkey. I'm always looking for easy on the holidays. There's always plenty to do without adding extra work in the kitchen.

Apple Smoked Turkey Breast
6-7 lb. turkey breast
Kosher salt
cracked black pepper


On the day of cooking, when the coals are heating, remove bird from brine and rinse well. Place turkey breast on a large plate or cutting board and dry with paper towel. Sprinkle inside and out with salt and pepper. Place in sprayed foil pan with sides at least a few

inches high. (The meat still gets the smoke this way and is easier to handle.)

When smoker is heated to 225 degrees, put bird in foil pan and place in smoker. Fill a pan with water and put on grill near heat. Cook 5 hours, maintaining heat 220-225 degrees. Check heat often and adjust as needed. Add more apple chips as needed. Test temperature with thermometer - internal temp should be around 160 degrees. (170 degrees is considered done).

Remove turkey in pan and bring to kitchen. Add 1/4 cup water to drippings and then cover in foil. Let rest at least 30 minutes and then slice or pick meat from bone. Serve or store in container with all juices.

To cook this the day ahead and reheat, which makes it all so much easier when cooking for a crowd, put turkey and juices (add a little water if needed) in slow cooker and heat on high for one hour, then reduce to low for 2-3 hours or until ready to serve.
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