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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!
- 59.14 ml lime juice
- 29.58 ml olive oil
- 9.85 ml cocoa powder
- 9.85 ml paprika
- 9.85 ml brown sugar
- 4.92 ml salt
- 4.92 ml oregano
- 4.92 ml thyme
- 4.92 ml chili powder
- 4 garlic cloves, minced
- 2721.55 g turkey breast, bone in
- 709.77 ml mesquite wood chips
- Pam cooking spray
- 4.92 ml fresh sage leaf, chopped
- 2.46 ml lemon rind, grated
- 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!