Salt & Pepper Smoked Turkey Bone-In-Breast with Cranberry Balsamic BBQ Relish
- 6 Servings
- 35 mins Prep Time
- 3 hrs 35 mins Total Time
- 1 Honeysuckle White® bone-in breast turkey
- 3 tbsp cracked black pepper
- 1.5 tbsp kosher salt
- 1/4 cup fresh sage
- 8 tbsp butter – melted
- 1/4 cup olive oil
- 1/4 cup diced red onion
- 1/4 cup pine nuts
- 1 cup cranberries - fresh or frozen
- 1 cup diced celery
- 1 1/2 tsp smoked paprika
- 3 tbsp white balsamic vinegar
- Zest of one orange
- 1/4 cup freshly squeezed orange juice
- 1 cup chopped parsley
- 1 tbsp finely diced jalapeno
- Salt & pepper
|Serving Size||Turkey, 3 oz (85g) / Relish 1/4 cup (70g)|
|Amount Per Serving|
|Calories||170 / 190|
|Calories from Fat|
|% Daily Value*|
|Total Fat 5g / 16g||7% / 20%|
|Saturated Fat 3g / 2.5g||15% / 13%|
|Trans Fat 0g / 0g|
|Cholesterol 80mg / 0mg||26% / 0%|
|Sodium 810mg / 280mg||35% / 12%|
|Total Carbohydrates 0g / 10 g||0% / 4%|
|Dietary Fiber 0g / 3g||1% / 11%|
|Sugars 0g / 4g|
|Protein 17g / 2g||33% / 3%|
Vitamin D 2% / 0%
Calcium 2% / 4%
Iron 4% / 10%
Potassium 4% / 4%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Set your smoker to 265ºF.
Step 2Rinse the turkey breast under cold water and pat dry.
Step 3Mix together the salt and pepper and season the turkey breast.
Step 4Release the skin on both breasts and place sage leaves under the skin.
Step 5Make sure you have a water bath in your smoker to prevent the turkey from becoming dry. Smoke the turkey until golden brown - around 2.5 hours and a temperature reading of ~130ºF.
Step 6At this point wrap your turkey in a double layer of foil and pour the melted butter over the breasts. Put back in the smoker until your meat thermometer reads 160ºF. This should take about another hour of cooking. Let it rest.
Step 7For the cranberry relish, heat olive oil in a pan over a medium/high heat. Add diced red onion and pine nuts and cook until golden brown. Add chopped cranberries and celery and cook for another minute or two. Add smoked paprika, balsamic, orange juice and orange zest. Cook until liquids have reduced by half.
Step 8Remove from heat and stir in chopped parsley, jalapeño and season with salt and pepper. Can be served hot or cold.
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