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Mesquite-Smoked Breast of Turkey in a Cranberry Glaze
Chef: Adam Cutsinger
Food Mood: Holiday
Cuisine: Barbecue

Servings:

Ingredients
1-3 turkey breasts

Cranberry Glaze:
1 (12-ounce) bag fresh cranberries
1/3 cup chopped ginger
2 teaspoons orange zest
1 cup sugar
1/4 cup orange juice
1 1/4 cups water
1/4 cup orange-flavored liqueur

Method
Combine the glaze ingredients. Preheat grill or oven to 400 F. Coat turkey breasts in glaze and allow to marinate for 3-4 hours. Soak mesquite chips in water. If using an outside grill, place mesquite chips into a piece of aluminum foil with holes poked into it. Place the chips on or under the rack and, when smoke begins to appear, place the turkey breasts onto the rack. Smoke-roast for 10 minutes (do not smoke-roast for longer as the turkey will taste bitter). Finish cooking on preheated grill or in oven for another hour or so, until the internal temperature reached 170 F. Optional stove-top method: use a disposable hotel pan with a rack that fits into it, place the soaked chips on the bottom and the turkey breasts on the rack, cover and seal tightly with another disposable hotel pan. Smoke-roast for 10 minutes (if you don't have a good ventilation system, take outside to open). Finish cooking as above.