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Recipe: Apple Smoked Turkey Breast
Similar Categories: Apple, Smoked, Turkey, Breast
Serving Size : 8
3 cups apple wood chips
3 pounds bone-in turkey breast -- (3 to 4-pounds)
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
Peppery Apple Sauce(see below)
PEPPERY APPLE SAUCE
2/3 cup apple jelly
1 tablespoon cider vinegar
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
Cover wood chips with water; soak 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gasgrill for indirect
heat.
Brush turkey with oil. Sprinkle with salt and pepper. Insert barbecue meat
thermometer so tip is in thickestpart of turkey breast and does not touch
bone.
Arrange hot coals around edge of firebox. Drain wood chips; place 1 cup
wood chipsdirectly on coals. Place aluminum foil pan under grilling area;
fill with 3 cups water.
Cover and grill turkey, skin side up, over drippan and 5 to 6 inches from
LOW heat 2 1/2 to 3 hours, adding charcoal and drained wood chips every
hour, until thermometer reads 170ºF andjuice of turkey is no longer pink
when center is cut. (Add water to drip pan during cooking if necessary.)
While turkey is grilling,prepare Peppery Apple Sauce.
Remove turkey from grill; brush with sauce. Cover with aluminum foil tent
and let stand 10 minutes beforecarving. Serve turkey with remaining
sauce.
PEPPERY APPLE SAUCE
Mix jelly, vinegar and red pepper in 1-quart saucepan. Cook over lowheat
about 5 minutes, stirring occasionally, until jelly is melted. Stir in
parsley. About 2/3 cup.
3 cups apple wood chips
3 pounds bone-in turkey breast -- (3 to 4-pounds)
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
Peppery Apple Sauce(see below)
PEPPERY APPLE SAUCE
2/3 cup apple jelly
1 tablespoon cider vinegar
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon chopped fresh parsley
OR
1 teaspoon dried parsley flakes
Cover wood chips with water; soak 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gasgrill for indirect
heat.
Brush turkey with oil. Sprinkle with salt and pepper. Insert barbecue meat
thermometer so tip is in thickestpart of turkey breast and does not touch
bone.
Arrange hot coals around edge of firebox. Drain wood chips; place 1 cup
wood chipsdirectly on coals. Place aluminum foil pan under grilling area;
fill with 3 cups water.
Cover and grill turkey, skin side up, over drippan and 5 to 6 inches from
LOW heat 2 1/2 to 3 hours, adding charcoal and drained wood chips every
hour, until thermometer reads 170ºF andjuice of turkey is no longer pink
when center is cut. (Add water to drip pan during cooking if necessary.)
While turkey is grilling,prepare Peppery Apple Sauce.
Remove turkey from grill; brush with sauce. Cover with aluminum foil tent
and let stand 10 minutes beforecarving. Serve turkey with remaining
sauce.
PEPPERY APPLE SAUCE
Mix jelly, vinegar and red pepper in 1-quart saucepan. Cook over lowheat
about 5 minutes, stirring occasionally, until jelly is melted. Stir in
parsley. About 2/3 cup.
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