On the Coals Smoked Turkey Breast I Bertha Ovens | Recipe by sousvidetools.com
On the Coals Smoked Turkey Breast I Bertha Ovens
- COOK TIME: 4.5 hrs
- PREP TIME: 2 hrs
- DIFFICULTY: Med
- SERVES: 4-6
Smoked Turkey Breast
2.5-3kg piece of turkey breast (brined in a 10% brine for 1-2hrs)
100g Bruno’s rub
10g fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp coriander seeds
50g soft brown sugar
25g caster sugar
10g garlic powder
15g smoked paprika
30g plain paprika
1 tsp dried oregano
1 tsp cayenne pepper
A turkey isn’t just for Christmas! It’s for a sunny Sunday afternoon. And you can still enjoy all the trimmings, maybe just ditch the christmas jumper.
Place all the rub ingredients in a food processor or a spice grinder and process to a fine powder.
Keep in an airtight container until ready to use.
Rub the turkey breast with 100g of the rub covering all the surface.
Make sure you have your fire set in a figure of S, do not let it go above 90 degrees.
Place the turkey breast into the smoker and smoke for 3-4 hours depending on the strength of smoking required.
Once the internal temperature has reached 60 degrees turn up the temperature of the grill ready to finish.
Once coloured evenly, and has a core temperature of 68 degrees remove and allow to rest for 20-25 minutes to finish cooking
Whilst resting finish the rest of the accompaniments to serve altogether.
Serve with duck fat roast potatoes, honey roast parsnips & carrots, brussels with chestnuts and pancetta, turkey gravy and trimmings.