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Main Course
Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
Apricot Mustard Glaze:
* 2 cups apricot jelly (500ml)
* 2 tablespoons Dijon mustard (30ml)
* Juice of 3 lemon
* 1 tablespoon rice wine vinegar (15ml)
* 1 shallot chopped fine
Rub:
* 1/4 cup brown sugar (125ml)
* 2 teaspoons ground cinnamon (10ml)
* 2 teaspoons dried oregano (10ml)
* 1 tablespoon Kosher salt (15ml)
* 2 teaspoons chili flakes (10ml)
* 2 teaspoons cracked black pepper (10ml)
* 1/2 teaspoon fresh nutmeg, grated (2.5ml)
* 6 cups of apple wood chips (1.5 liter)
Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
* 2 turkey breasts approximately 3 – 4 lb with skin and bone removed (2kg)
Smoked Turkey Breast with a Spiced Summer Apricot Mustard Glaze
1. Wash and pat the turkey breast dry using a paper towel.
2. In a bowl add cinnamon, brown sugar, fresh nutmeg, pepper, dried oregano and chili flakes. Rub the turkey breast
all over to coat. Place them in a sealable plastic bag and let chill in the refrigerator overnight.
3. Prepare the apricot mustard glaze. In a saucepan set over low heat combine apricot jelly, Dijon mustard, lemon juice,
rice wine vinegar, and shallots stir to combine. Simmer on low heat for 5 minutes and then remove. Separate 1 cup for a dipping
sauce the other for glazing during the smoking process.
4. The next day, prepare 2 smoke pouches. Place 4 cups (1 liter) of apple wood chips in a bowl of cold water to soak
for 1 hour and reserve 2 cups (500ml) of dry wood chips.
5. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood
chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around
the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the
smoke to flow through and infuse the meat. Repeat to make second pouch.
6. Remove turkey from refrigerator and rub the kosher salt all over.
7. Prepare the barbecue for indirect grilling. Preheat the grill to 220°F/110°C. Place one smoke pouch directly over
the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the turkey breasts on the side of the BBQ without
direct heat. Smoke the turkey over indirect heat for 2 hours or until thermometer set in the thickest part of the breast reaches
165-170°F. Every 30 minutes paint the turkey with the apricot glaze.
8. Remove from grill tent with aluminum foil to allow to rest 15 minutes before slicing. Serve with remaining glaze.
Yield: Serves 6-8
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Side Dish:
Ingredients:
Roasted Garlic Bread
* 1 head of garlic
* 1 teaspoon olive oil (5ml)
* sprig of fresh thyme
* pinch of cracked black pepper
* oil
* 1 baguette sliced lengthways in half
* 1/2 cup of softened butter (125ml)
* 1 tablespoon fresh chopped basil (15ml)
* Salt and pepper to taste
Directions:
Roasted Garlic Bread
1. Preheat the grill to low heat
2. Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper.
Top with fresh thyme and wrap in foil. Place over a low heat bbq. Cook for approximately 15 minutes or until tender. Remove
and allow to cool.
3. In a bowl add head of roasted garlic without skin that has been smashed with a fork to oil and mix to combine.
4. Halve and butterfly a baguette. Spread garlic butter onto baguette. Lay down the butterflied bread, buttered side
down on low heat grill. Cook for approximately 4 minutes or until golden brown and crispy. Keep a watchful eye on bread to
prevent burning.
5. Remove from the grill. Cut into desired portions.
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