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Honey glazed Turkey breast

Chef ArnoldiChef Arnoldi Posts: 974
edited 5:09PM in EggHead Forum
<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"
33%3A44%3B3923232%7Ffp58%3Dot%3E2327%3D8%3A3%3D677%3DXROQDF%3E23234%3C595%3C7%3B%3Bot1lsi[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 ManToy Man Posts: 416
    Chef Arnoldi,[p]That looks GREAT.[p]I'm on my way to buy one now.[p]Toy Man
  • BordelloBordello Posts: 5,926
    Chef Arnoldi,
    Do you just let the flame go out on it's own??? Looks awsome.[p]Regards,
    New Bob

  • Rib-RobRib-Rob Posts: 66
    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 MikeCar Wash Mike Posts: 11,244
    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

  • 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 WilChef Wil Posts: 702
    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).

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