From our VP of Marketing…and my adorable little brother, the same who did the filing cabinet smoker
, we proudly present…
Tips and tricks for the best turkey breast ever!
Every time I go up to my in laws house my mother in law has a tendency of making me cook. She likes the opportunity to take a rest and have some delicious food cooked by someone else. Last thanksgiving I smoked a turkey for the first time and found it delicious. I found my favorite part was actually the breast. I have never had turkey that was so tender and juicy. There are some general tricks for cooking turkey to make sure the white meat ends up being the most moist and delicious part of the bird. My first trick is either doing a marinate or a brine to the bird. What this does, is injects moisture into the meat and enhances the flavor. Most brines consist of water, salt, sugar and seasonings. For this project I decided to go with a marinade. My second trick is smoking temperature. Contrary to prior belief, when smoking a turkey it should be taken nice and slow and then taken off the heat at the moment it reaches the proper temperature. I cook my turkey at 275 degrees until the middle of the breast reaches 165 degrees and then take it out of the oven. The third trick is that you wrap the breasts in aluminum foil and then flip it breast side down. This help all those juices that normally escape seep back in to the meat. The last trick is to wait at least half an hour to cut the meat or all that delicious juice will be lost on the plate and not in your mouth.
2 C. Sprite or 7-Up
1 C. Soy Sauce
1 C. Brown Sugar
1 T. Garlic Powder
1 T. Salt
2 t. Pepper
1/2 C. Lemon Juice
1/2 C. Cornaby’s 5 Star Raspberry Chipotle Preserves
Mix all ingredients together thoroughly.
Maria’s Best BBQ Rub
1 C Brown sugar
1/2 C. Chili Powder
1 T. Salt
1 T. Black Pepper
2 t. Garlic Powder
2 t. Onion PowderMix all ingredients together thoroughly.
Raspberry Chipotle Smoked Turkey
7-10 lb Turkey Breast
6-8 C. Marinade or Brine
7-10 T. BBQ Rub
1 Bottle Cornaby’s 5 Star Raspberry Chipotle Preserves
Prepare turkey breast by rinsing off with water and patting dry. Cut off any loose parts (ribs and neck). Gently work your hand under the breast skin but do not remove. The purpose of this is so the marinade can penetrate the meat, but you will need the skin to protect the meat while smoking. Place the breast in a gallon freezer bag with enough marinade or brine to cover and let rest 6-8 hours. Prepare smoker early enough to reach 250-270 degrees by the time the turkey is ready to cook. For turkey I prefer to use a fruit wood like peach, plum or apple. Prepare turkey by removing from the marinate and thoroughly coating with BBQ rub. Make sure to get the rub in to every nook and cranny including under the skin. You are now ready to stark cooking. I highly suggest using a probe thermometer that you can leave in while the meat is cooking. Every time you open the smoker to check the meat, all the heat and smoke escapes and it extends the cooking time. At this temperature it should take around three hours. When the internal temperature reaches 165 degrees take out and wrap tightly in aluminum foil. Place with the breast side down. This will ensure the meat stays moist and tender. Wait for at least half an hour and then serve with a generous portion of Cornaby’s Raspberry Chipotle preserves.