Duration
2.5 hours
Serves
6
For an elevated version of your everyday turkey breast, go with this recipe. Beginning with rich bone-in turkey breast, the flavor is built with fresh herbs, onions, apples, and recteq wood-fired smoke. With a little patience and some good ol’ wood-fired heat, you’ll start to notice that irresistible crisp skin, golden brown hues, and heavenly aroma.
The glaze is next-level. As it caramelizes over that perfectly roasted breast, you’ll wonder why you ever cooked a turkey in the kitchen. Whether it’s the holiday season or just a weekend to celebrate, your family will love digging into this delicious smoked turkey.
Ingredients
- 1 bone-in turkey breast
- 8 tbsp. salted butter
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 3 tbsp. Buckshot Blend Rub
- 1 yellow onion, sliced
- 1 red apple, sliced
- 1 lemon, sliced
For the Glaze
- 2 tbsp. salted butter
- 6 garlic cloves, minced
- ½ cup balsamic vinegar
- 14 oz. whole cranberry sauce
- ¼ cup orange juice
- ¼ cup 10 Point BBQ Sauce
- 3 tbsp. light brown sugar
Preparation
- Burning the Oak blend pellets, preheat recteq to 325ºF.
- Pat turkey breast dry with paper towel and discard. Trim excess skin and loose meat from the breast.
- Using a gloved hand, separate skin from meat. I like to start from the top and work my way down, making sure not to separate the very bottom skin from the meat. Keeping this in place will help keep the skin on and prevent it from sliding up the bird.
- Prepare herb butter by softening the salted butter, and removing herb leaves from stems. Only one sprig of each herb is needed for this step. Roughly chop herbs and add to butter.
- Carefully peel skin back, exposing meat and evenly coat with half of the herb butter. Replace skin over meat and coat with remaining herb butter. Season skin with Buckshot Blend Rub, or Ron’s Screamin' Pig Rub if you are looking for little extra kick!
- Stuff cavity with remaining herbs, onion, and apple pieces. On the Mesh Cooking Mat, lay an even bed of lemon slices out and place breast on lemons.
- Place in recteq and smoke until breast reaches an internal temperature of 160ºF, about 2 hours.
- Place a small saucepan in recteq and melt butter. Add garlic and sauté until fragrant. Add balsamic vinegar, cranberry, orange juice, and 10 Point BBQ Sauce and cook for 10 to 15 minutes until fully incorporated and thickened, stirring frequently. Remove from heat and let cool. Salt to taste.
- Once breast reaches 160ºF internal, baste with sauce and remove from recteq. Place on cutting board and carefully tent or cover with aluminum foil and allow to rest at least 20 minutes.
- The breast will carry over cook and reach an internal of 165ºF. This resting period will also allow the natural juices to redistribute inside the meat.
Serving Suggestions: Slice breast and pour additional sauce on top. Serve with fluffy mashed potatoes and your favorite festive sides.
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(0)For an elevated version of your everyday turkey breast, go with this recipe. Beginning with rich bone-in turkey breast, the flavor is built with fresh herbs, onions, apples, and recteq wood-fired smoke. With a little patience and some good ol’ wood-fired heat, you’ll start to notice that irresistible crisp skin, golden brown hues, and heavenly aroma.
The glaze is next-level. As it caramelizes over that perfectly roasted breast, you’ll wonder why you ever cooked a turkey in the kitchen. Whether it’s the holiday season or just a weekend to celebrate, your family will love digging into this delicious smoked turkey.
Ingredients
- 1 bone-in turkey breast
- 8 tbsp. salted butter
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 3 tbsp. Buckshot Blend Rub
- 1 yellow onion, sliced
- 1 red apple, sliced
- 1 lemon, sliced
For the Glaze
- 2 tbsp. salted butter
- 6 garlic cloves, minced
- ½ cup balsamic vinegar
- 14 oz. whole cranberry sauce
- ¼ cup orange juice
- ¼ cup 10 Point BBQ Sauce
- 3 tbsp. light brown sugar
Preparation
- Burning the Oak blend pellets, preheat recteq to 325ºF.
- Pat turkey breast dry with paper towel and discard. Trim excess skin and loose meat from the breast.
- Using a gloved hand, separate skin from meat. I like to start from the top and work my way down, making sure not to separate the very bottom skin from the meat. Keeping this in place will help keep the skin on and prevent it from sliding up the bird.
- Prepare herb butter by softening the salted butter, and removing herb leaves from stems. Only one sprig of each herb is needed for this step. Roughly chop herbs and add to butter.
- Carefully peel skin back, exposing meat and evenly coat with half of the herb butter. Replace skin over meat and coat with remaining herb butter. Season skin with Buckshot Blend Rub, or Ron’s Screamin' Pig Rub if you are looking for little extra kick!
- Stuff cavity with remaining herbs, onion, and apple pieces. On the Mesh Cooking Mat, lay an even bed of lemon slices out and place breast on lemons.
- Place in recteq and smoke until breast reaches an internal temperature of 160ºF, about 2 hours.
- Place a small saucepan in recteq and melt butter. Add garlic and sauté until fragrant. Add balsamic vinegar, cranberry, orange juice, and 10 Point BBQ Sauce and cook for 10 to 15 minutes until fully incorporated and thickened, stirring frequently. Remove from heat and let cool. Salt to taste.
- Once breast reaches 160ºF internal, baste with sauce and remove from recteq. Place on cutting board and carefully tent or cover with aluminum foil and allow to rest at least 20 minutes.
- The breast will carry over cook and reach an internal of 165ºF. This resting period will also allow the natural juices to redistribute inside the meat.
Serving Suggestions: Slice breast and pour additional sauce on top. Serve with fluffy mashed potatoes and your favorite festive sides.