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smoked turkey breast

Smoked Turkey Breast with Cranberry and Port Glaze

Course Main Course, Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Resting time 2 hours
Total Time 5 hours 15 minutes
Author Dean "Schuey" Schumann


  • 1 large 6lbs turkey breast or two smaller ones

Turkey rub

  • 4 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 3 tbsp salt flakes
  • 2 tbsp ground black pepper
  • 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 springs 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 of garlic use crushed if you don't use a food processor
  • ½ tsp cracked pepper
  • 2 tbsp unsalted butter
  • salt to toast


  • 1 lb green beans
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • ¼ tsp cracked black pepper
  • ½ tsp salt
  • 2 tbsp hot water


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 cracked 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.