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Tonight's BGE Dinner: Honey Smoked Turkey!
JBUG99999
Posts: 263
Tonight's dinner was a modification of Teresa Kent's Honey Smokey Whole Turkey recipe found in the recipe section of this forum....
I used a bone-in turkey breast instead of a whole turkey. I used the following for the injectable marinade...
1 stick I Can't Believe it's Not Butter
½ cup Publix white cooking wine
½ cup clover honey
¼ cup real maple syrup
After I rinsed/dried the turkey, I used a small amount of EVOO on the outside and sprinkled a dusting of poultry seasoning and black pepper. (no salt for us) Then, I sprinkled a light coat of Splenda brown sugar on the outside. Lastly, I injected the marinade to the breast. I let it sit for 4-5 hours in the fridge before it hit the grill. Obviously, I had waaaay too much marinade, so I saved about half (or more) of it and used it to baste the breast every 20 minutes. I tented the breast with aluminum foil as soon as it started to brown, so it stayed a beautiful color, even with a generous handful of pecan for smoke.
Here is the turkey just as it was pulled off the BGE...

The turkey breast after I removed the bone and sliced it...

And, last but not least, my dinner plate just before I demolished it!

This recipe was sooooooo good! I used the drippings to make a gravy that was very good, with the hints of maple and honey making it almost like a sweet bbq sauce. I picked the last bits of turkey off the bones and mixed it with some of the "gravy" for pulled turkey sammies another day.
I used a bone-in turkey breast instead of a whole turkey. I used the following for the injectable marinade...
1 stick I Can't Believe it's Not Butter
½ cup Publix white cooking wine
½ cup clover honey
¼ cup real maple syrup
After I rinsed/dried the turkey, I used a small amount of EVOO on the outside and sprinkled a dusting of poultry seasoning and black pepper. (no salt for us) Then, I sprinkled a light coat of Splenda brown sugar on the outside. Lastly, I injected the marinade to the breast. I let it sit for 4-5 hours in the fridge before it hit the grill. Obviously, I had waaaay too much marinade, so I saved about half (or more) of it and used it to baste the breast every 20 minutes. I tented the breast with aluminum foil as soon as it started to brown, so it stayed a beautiful color, even with a generous handful of pecan for smoke.
Here is the turkey just as it was pulled off the BGE...

The turkey breast after I removed the bone and sliced it...

And, last but not least, my dinner plate just before I demolished it!

This recipe was sooooooo good! I used the drippings to make a gravy that was very good, with the hints of maple and honey making it almost like a sweet bbq sauce. I picked the last bits of turkey off the bones and mixed it with some of the "gravy" for pulled turkey sammies another day.
Comments
-
Thanks for sharing. I've been thinking about cooking a turkey breast and will definitely try your recipe. Looks fabulous!
-
Thanks! Although, I cannot take credit for recipe since I just modified it a teensy bit.

Julie
Lakeland, Florida -
Terrific cook Julie! No nailed it!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Beautiful Bird!!!
-
Being a dark meat guy turkey breast is some'en hard to make tasty. Looks like you have managed to do that! :woohoo: Very nice. I have been wanting to try a breast as its better for you and just got some insentive.
-
Sweet
Ross -
Thanks for the tip.
I'll give it a try.
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