Brushfire Glazed Turkey Breast with Cranberry Pepper Sauce

Ingredients: 

 

4 lb. Bone-In Turkey Breast with Skin on

 

½ Cup Brushfire Farms Original Glaze

 

½ Cup Brushfire Farms Cranberry Pepper Sauce

 

3 – 4 Tbsp. Schilo’s Hot Mustard

 

3 – 4 Tbsp. Meat Church Holy Voodoo Seasoning

 

2 Cups of Apple Juice in Spray Bottle

 

Fresh Sprigs of Rosemary and Cranberries (for Garnish)

 

 

Process: 

 

Step 1:  Set Grill or Smoker to cooking temperature of 300 degrees.  Try to keep heat to as close to 300 degrees as possible, for a relatively quick cooking process.  Target cook time is 2.5 hrs., or when internal temperature of breast meat reaches 160 – 165 degrees.

 

Step 2:  Rub down entire Turkey Breast (front and back) with Schilo’s Hot Mustard and then season all sides with Holy Voodoo. 

 

Step 3:  Place Turkey on Smoker or Grill, bone-side down and away from direct heat, with lid on and vents open and cook for one hour.

 

Step 4:  Once Turkey Breast has some light brown color on it, spray with Apple Juice every 30 minutes.  This should allow you to spray it 2-3 times. 

 

Step 5:  Once internal temperature reaches 145 degrees, brush the whole front side of Turkey Breast with Brushfire Farms Original Glaze. 

 

Step 6:  Once internal temperature reaches 160 – 165 degrees, remove bird, loosely tent with foil and allow to rest on cutting board for 10 minutes. 

 

Step 7:  Cut breasts off the bone, slice to desired thickness and serve with Cranberry Pepper Sauce.  Garnish serving plate with sprigs of fresh Rosemary and Cranberries and enjoy!