For this mouthwatering smoked Turkey recipe you will need 2 large turkey breasts with the skin and bone removed (approx. 2kg)


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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 an airtight plastic bag and allow to cool 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. Set up your BBQ for indirect grilling. Raise the temperature of the grill to 220°F/110°C. Place one smoke pouch over the heat and shut the lid.

Once BBQ is smoking, posistion the breasts on the side of the BBQ away from direct heat.

Smoke the turkey over indirect heat for around 2 hours or until the internal temperature of the thickest part of the breast meat reaches 165°F. Every 30 minutes baste the turkey with the fruit glaze.

8. Remove from grill and allow to rest for a quarter of an hour before slicing. Serve the sliced turkey with the remaining glaze.

Yield: Serves 6-8