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Honey glazed Turkey breast
<p />seasoned the deboned turkey breast with Lowery's Season salt- then injected with chicken broth (1/4 cup each breast). Smoked indirectly @ 225F with soaked Maple wood chips. Pulled from BGE @ 165F internal temp (took about 2 hrs.). After resting 30min i sliced accross the grain & coated the top/sides with this mix:
1 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon paprika
Dash ground ginger
Dash ground allspice[p]using my mapgas torch, i glazed the mix onto the turkey breast.[p]"MAPLE SMOKED TURKEY BREAST"
[p]all i can say-WOOOW!!! better than anything i ever tasted- reason: the salty surface with the spicy/sugary mix absolutely complements the mildly smoked meat beneath.