Smoked Turkey Breast with Cranberry and Port Glaze
A succulent and flavor-packed turkey breast, and a beautiful glaze to finish it off with.
Servings 8 people
Calories 856kcal
Ingredients
- 6lb boneless turkey breast or two smaller ones
Turkey rub
- 4 tbsp smoked paprika
- 3 tbsp brown sugar
- 3 tbsp kosher flakes
- 2 tbsp black pepper finely ground
- 1 tbsp mustard power
- 1 tbsp garlic powder
- 1 tbsp onion powder
Cranberry and port glaze
- 1/2 cup port
- 1/2 cup jellied cranberry sauce
- 2 sprigs fresh thyme
- 1 dried bay leaf
- ¼ tsp cinnamon
- ¼ cup castor sugar
- 1 tbsp balsamic vinegar
Squash puree
- 1 butternut squash halved
- 2 tbsp olive oil
- 4 cloves garlic use crushed if you don't use a food processor
- ½ tsp black pepper finely ground
- 2 tbsp unsalted butter
- salt to taste
Beans
- 1 lb green beans
- 1 tbsp butter melted
- 1 tbsp olive oil
- 1 tsp garlic crushed
- ¼ tsp black pepper finely ground
- ½ tsp salt
- 2 tbsp hot water
Instructions
For the turkey breast
- Set up your smoker to 275°F. If using a charcoal smoker, fill up the charcoal ring with unlit charcoal, leaving a well in the center. Light 3/4 a charcoal chimney of good quality charcoal and place it in the middle of the unlit charcoal. Place three chunks of peach wood around lit charcoal.
- Set up a dual probe thermometer to track both the smoker temperature and the internal temperature of the meat.
- Trim any leftover skin on the turkey breast and remove the tender then apply the rub.
- Place the turkey in the smoker and insert an internal temperature probe.
- Once the turkey reaches 155°F, take it out of the smoker and wrap in foil with butter. This will take around two to three hours, depending on the size of the turkey breast. Rest in a prewarmed cooler with some old towels for around two hours
For the smoked squash puree
- Cutting squash in half lengthways and deseeding, then apply olive oil to the flesh side, adding the garlic cloves to the cavity and applying pepper.
- Add some more wood chunks and allow the smoke to settle to a thin blue color.
- Add the squash halves and smoke at 275°F for around an hour to an hour and a half, time will depend on size.
- Squash is ready when you can easily slide a knife in and out of the flesh. Remove from the smoker and scoop out flesh and mix with garlic into a food processor, mix and add butter and mix again. Add salt to taste.
- Keep the puree warm by putting it in a bowl, covering with foil and placing over a saucepan with hot water.
For the beans
- Trim the beans by removing the pointy hard part of both ends.
- Place beans in a foil tray with oil, butter, garlic, salt and pepper, mix thoroughly.
- Add two tablespoons of hot water and cover with aluminium foil and place on the smoker at 275*F° for around 20 minutes.
For the port and cranburry glaze
- Place all ingredients into a saucepan over medium heat and stir constantly until all the sugars dissolve.
- Turn the heat up to a medium to high heat and simmer for around eight minutes, making sure to stir regularly and not to allow the glaze to boil.
To serve
- Remove the turkey from the cooler and unwrap on a chopping board with a juice crevice. Carve across the grain into thin slices, around ¼” thick. Place slices on a plate, scattered out like a fan.
- Using a large spoon, put a dollop of squash puree on the opposite side of the plate, using the back of the spoon, push it across the plate making a crevice for the beans to rest. Place some beans into the crevice.
- Now drizzle some of the glaze around the turkey and squash.
Video
Nutrition
Calories: 856kcal | Carbohydrates: 40g | Protein: 129g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 3999mg | Potassium: 2033mg | Fiber: 6g | Sugar: 23g | Vitamin A: 12359IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 6mg