Apple Smoked Turkey Breast
Source of Recipe
Marla
List of Ingredients
Apple Smoked Turkey Breast
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
Recipe
Cover wood chips with water; soak 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gas grill for
indirect heat.
Brush turkey with oil. Sprinkle with salt and pepper. Insert barbecue
meat thermometer so tip is in thickest part of turkey breast and does
not touch bone.
Arrange hot coals around edge of firebox. Drain wood chips; place 1 cup
wood chips directly on coals. Place aluminum foil pan under grilling
area; fill with 3 cups water.
Cover and grill turkey, skin side up, over drip pan 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 170F and juice 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 before carving. Serve turkey with
remaining sauce. Yield: 8 servings.
PEPPERY APPLE SAUCE
Mix jelly, vinegar and red pepper in 1-quart saucepan. Cook over low
heat about 5 minutes, stirring occasionally, until jelly is melted. Stir
in parsley. About 2/3 cup.
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