Turkey breasts. Such a great way to eat fresh turkey. I highly recommend a boneless turkey breast for those of you who are somewhat frightened at the thought of an entire turkey – and I know there are many of you out there.
Boneless turkey breasts come in a mesh wrapping. You open it up, do whatever it is you want to do it (in our case, we brined it), and you cook it in your smoker – for a MUCH shorter amount of time than a whole turkey. Then you have these wonderful slices of juicy smoked turkey breast. It’s at least 10 times better than the best deli turkey you’ve ever had. No kidding.
And I must be honest with you – I had never made cranberry sauce. I actually like the jellied cranberries, so I have never thought to mess with something I like. I wanted to do something different, in honor of Thanksgiving and all the fun recipes everyone loves, so I gave it a try. And…..
It. Was. Delicious.
At first, I thought it was kind of bland and I wanted to add more…stuff. But I held myself back, tried it with turkey, and sure enough – it didn’t need anything! The cranberries really complimented the turkey – just like the jellied cranberries do – except way better. Any time I can MAKE something, instead of buying it canned, I do. And in this case, you can really tell a difference, so you should make this as well. And when I say it’s easy, I mean, it’s CRAZY easy. Really. Very little work involved.
Mmmmm…that picture makes me hungry. Deliciously juicy smoked turkey breast, topped with homemade cranberry sauce, a veggie side, maybe a roll and of course a glass of wine…perfection.
Smoked Turkey Breast with Cranberry Sauce
- 2 1/2 pound boneless turkey breast
- brine - 1/2 gallon of water/applejuice 1/4 cup of salt, 1/4 cup of brown sugar. Add other flavors if you choose - Thyme, Sage, etc.
- Cranberry Sauce
- 1 bag of frozen cranberries or I'm sure fresh would work great as well
- 2 oranges squeezed and the zest of 1 orange
- 1 apple - sliced and cubed
- 1 tsn cinnamon
- 1/2 tsn vanilla
- 1/3 cup of sugar
- For the Turkey:
- Brine turkey for four hours in the refrigerator.
- Remove the turkey from the brine, rinse with cold water and pat dry with paper towels.
- Rub the breast with olive oil, salt and pepper.
- Smoke the boneless turkey breast at 225F using apple or other mild wood for smoke.
- Cook the breast until the internal temperature is 165F, about 3-4 hours.
- For the Cranberry Sauce:
- Dump the cranberries in a pot, let them cook down somewhat on low. Add the apples and let them simmer with the cranberries until they are soft. Add the rest of the ingredients. Cook until the sauce is...well...saucy. Serve with smoked turkey breast.