Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
2 turkey breasts approximately 3 – 4 lb with skin & bone removed (2kg)
Rub:
¼ cup brown sugar (125ml)
2 teaspoons ground cinnamon (10ml)
2 teaspoons dried oregano (10ml)
1 tablespoon Kosher salt (15ml)
2 teaspoons chili flakes (10ml)
2 teaspoons cracked black pepper (10ml)
½ teaspoon fresh nutmeg, grated (2.5ml)
6 cups of apple wood chips (1.5 liter)
Apricot Mustard Glaze:
2 cups apricot jelly (500ml)
2 tablespoons Dijon mustard (30ml)
Juice of 3 lemon
1 tablespoon rice wine vinegar (15ml)
1 shallot chopped fine
Wash and pat the turkey breast dry using a paper towel.
In a bowl add cinnamon, brown sugar, fresh nutmeg, pepper, dried oregano and chili flakes. Rub the turkey breast all over to coat. Place them in a sealable plastic bag and let chill in the refrigerator overnight.
Prepare the apricot mustard glaze. In a saucepan set over low heat combine apricot jelly, Dijon mustard, lemon juice, rice wine vinegar, and shallots stir to combine. Simmer on low heat for 5 minutes and then remove. Separate 1 cup for a dipping sauce the other for glazing during the smoking process.
The next day, prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips in a bowl of cold water to soak for 1 hour and reserve 2 cups (500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.
Remove turkey from refrigerator and rub the kosher salt all over.
Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the turkey breasts on the side of the BBQ without direct heat. Smoke the turkey over indirect heat for 2 hours or until thermometer set in the thickest part of the breast reaches 165-170F. Every 30 minutes paint the turkey with the apricot glaze.
Remove from grill tent with aluminum foil to allow to rest 15 minutes before slicing. Serve with remaining glaze.
Yield: Serves 6-8
2 turkey breasts approximately 3 – 4 lb with skin & bone removed (2kg)
Rub:
¼ cup brown sugar (125ml)
2 teaspoons ground cinnamon (10ml)
2 teaspoons dried oregano (10ml)
1 tablespoon Kosher salt (15ml)
2 teaspoons chili flakes (10ml)
2 teaspoons cracked black pepper (10ml)
½ teaspoon fresh nutmeg, grated (2.5ml)
6 cups of apple wood chips (1.5 liter)
Apricot Mustard Glaze:
2 cups apricot jelly (500ml)
2 tablespoons Dijon mustard (30ml)
Juice of 3 lemon
1 tablespoon rice wine vinegar (15ml)
1 shallot chopped fine
Wash and pat the turkey breast dry using a paper towel.
In a bowl add cinnamon, brown sugar, fresh nutmeg, pepper, dried oregano and chili flakes. Rub the turkey breast all over to coat. Place them in a sealable plastic bag and let chill in the refrigerator overnight.
Prepare the apricot mustard glaze. In a saucepan set over low heat combine apricot jelly, Dijon mustard, lemon juice, rice wine vinegar, and shallots stir to combine. Simmer on low heat for 5 minutes and then remove. Separate 1 cup for a dipping sauce the other for glazing during the smoking process.
The next day, prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips in a bowl of cold water to soak for 1 hour and reserve 2 cups (500ml) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch.
Remove turkey from refrigerator and rub the kosher salt all over.
Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the turkey breasts on the side of the BBQ without direct heat. Smoke the turkey over indirect heat for 2 hours or until thermometer set in the thickest part of the breast reaches 165-170F. Every 30 minutes paint the turkey with the apricot glaze.
Remove from grill tent with aluminum foil to allow to rest 15 minutes before slicing. Serve with remaining glaze.
Yield: Serves 6-8
Comments