Recipe by ms.susan
Smoking the turkey was easy and resulted in THE most juicy and moist turkey DH or I had ever eaten! Cooking with indirect heat was key. I found the inspiration for this recipe on the web but have added some fresh herbs. You will not believe how the smoke flavour permeates the meat!
- 1⁄4 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons cocoa powder
- 2 teaspoons paprika
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon chili powder
- 4 garlic cloves, minced
- 6 lbs turkey breast, bone in
- 3 cups mesquite wood chips
- Pam cooking spray
- 1 teaspoon fresh sage leaf, chopped
- 1⁄2 teaspoon lemon rind, grated
Directions See How It's Made
- Combine the first 10 ingredients.
- Marinade Turkey breast in a large ziplock bag or dish for 2 hours.
- Soak wood chips in water for at least 1 hour.
- Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it.
- Heat BBQ to 350-400.
- When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill.
- Maintain temperature of grill at about 300 degrees.
- After every hour, replace the smoke bomb with a fresh one.
- Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours.
- Sprinkle with sage and lemon.
- Tent with foil and allow to rest for 10 minutes before carving.
- ENJOY and wait for the compliments!