CHILI SPICED SMOKED TURKEY BREAST (ON THE GAS GRILL)
Smoking the turkey was easy and resulted in THE most juicy and moist turkey DH or I had ever eaten! Cooking with indirect heat was key. I found the inspiration for this recipe on the web but have added some fresh herbs. You will not believe how the smoke flavour permeates the meat!
Provided by ms.susan
Categories Turkey Breasts
Time 5h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 10 ingredients.
- Marinade Turkey breast in a large ziplock bag or dish for 2 hours.
- Soak wood chips in water for at least 1 hour.
- Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it.
- Heat BBQ to 350-400.
- When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill.
- Maintain temperature of grill at about 300 degrees.
- After every hour, replace the smoke bomb with a fresh one.
- Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours.
- Sprinkle with sage and lemon.
- Tent with foil and allow to rest for 10 minutes before carving.
- ENJOY and wait for the compliments!
Nutrition Facts : Calories 1152.5, Fat 54.9, SaturatedFat 14.1, Cholesterol 442.2, Sodium 996.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.7, Protein 149.6
SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
- The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
- Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
- After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
- Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
- To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
- Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
- Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.
GRILLED TURKEY BREAST WITH CHILI CUMIN RUB
Serve 8 with this whole chili-cumin turkey breast, fresh off the grill. The rub's so good, consider making a double batch to use later on chicken or pork.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
- Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 390, Carbohydrate 4 g, Cholesterol 155 mg, Fat 3, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
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