Brushfire Glazed Turkey Breast with Cranberry Pepper Sauce

by James Vives

Ingredients:

  • 4 lb. Bone-In Turkey Breast with Skin on
  • ½ Cup Brushfire Farms Original Glaze
  • ½ Cup Brushfire Farms Cranberry Pepper Sauce
  • 3 – 4 Tbsp. Schilo's Hot Mustard
  • 3 – 4 Tbsp. Meat Church Holy Voodoo Seasoning
  • 2 Cups of Apple Juice in Spray Bottle
  • Fresh Sprigs of Rosemary and Cranberries (for Garnish)

Process:

  1. Set Grill or Smoker to cooking temperature of 300 degrees. Try to keep heat to as close to 300 degrees as possible, for a relatively quick cooking process. Target cook time is 2.5 hrs., or when internal temperature of breast meat reaches 160 – 165 degrees.
  2. Rub down entire Turkey Breast (front and back) with Schilo's Hot Mustard and then season all sides with Holy Voodoo.
  3. Place Turkey on Smoker or Grill, bone-side down and away from direct heat, with lid on and vents open and cook for one hour.
  4. Once Turkey Breast has some light brown color on it, spray with Apple Juice every 30 minutes. This should allow you to spray it 2-3 times.
  5. Once internal temperature reaches 145 degrees, brush the whole front side of Turkey Breast with Brushfire Farms Original Glaze.
  6. Once internal temperature reaches 160 – 165 degrees, remove bird, loosely tent with foil and allow to rest on cutting board for 10 minutes.
  7. Cut breasts off the bone, slice to desired thickness and serve with Cranberry Pepper Sauce. Garnish serving plate with sprigs of fresh Rosemary and Cranberries and enjoy!
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