Honey glazed Turkey breast

Chef Arnoldi

<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.

Toy Man

Chef Arnoldi,[p]That looks GREAT.[p]I'm on my way to buy one now.[p]Toy Man

Bordello

Chef Arnoldi,
Wow,
Do you just let the flame go out on it's own??? Looks awsome.[p]Regards,
New Bob

Rib-Rob

Chef Arnoldi,
Looks great. Could you get anywhere near the same effect by coating the breast with the same mixture, or maybe a "slurry" and smoking like normal? I like the MAPP, but I'm not that confident I wouldn't burn it.

Car Wash Mike

Chef Arnoldi,
Man that looks great. Where do you get a deboned breast? I usually have to go to the Honey Baked Ham Store to get something that good looking.[p]CWM

tn slagamater

Chef Arnoldi,hey Mike!! That looks AWESOME !!! I am going to try that next for sure...I am still trying to figure out indirect cooking on the new mini...I may need to borrow your mini plate setter... He he he

Chef Wil

Chef Arnoldi,
truly a work of art, looking at the pic gives me a hint of just how good it really must be. I have a betta idea for your next cook, cook up about a dozen or so, pack 'em in dry ice, and ship 'em overnight here !!! Lagniappes are welcome (wink).