Smoked Turkey With Spiced Fruit Glaze

For this mouthwatering smoked Turkey recipe youthe wet wood chips and squeeze excess water out.
will need 2 large turkey breasts with the skin andSpread wet wood chips on a large piece of aluminum
bone removed (approx. 2kg)foil. Place 1 cup (250ml) of dry wood chips on top.
Preparation:Mix them together.
1. Wash and pat the turkey breast dry using a paperClose the foil around the chips to make a sealed foil
towel.package. Use a fork to puncture holes in the top and
2. In a bowl add cinnamon, brown sugar, freshbottom of the foil pack to allow the smoke to flow
nutmeg, pepper, dried oregano and chili flakes. Rubthrough and infuse the meat. Repeat to make
the turkey breast all over to coat.second pouch.
Place them in an airtight plastic bag and allow to cool6. Remove turkey from refrigerator and rub the
in the refrigerator overnight.kosher salt all over.
3. Prepare the apricot mustard glaze. In a saucepan7. Set up your BBQ for indirect grilling. Raise the
set over low heat combine apricot jelly, Dijontemperature of the grill to 220°F/110°C. Place one
mustard, lemon juice, rice wine vinegar, and shallotssmoke pouch over the heat and shut the lid.
stir to combine.Once BBQ is smoking, posistion the breasts on the
Simmer on low heat for 5 minutes and then remove.side of the BBQ away from direct heat.
Separate 1 cup for a dipping sauce the other forSmoke the turkey over indirect heat for around 2
glazing during the smoking process.hours or until the internal temperature of the thickest
4. The next day, prepare 2 smoke pouches. Place 4part of the breast meat reaches 165°F. Every 30
cups (1 liter) of apple wood chips in a bowl of coldminutes baste the turkey with the fruit glaze.
water to soak for 1 hour and reserve 2 cups (500ml)8. Remove from grill and allow to rest for a quarter
of dry wood chips.of an hour before slicing. Serve the sliced turkey with
5. To build a smoke pouch, drain 2 cups (500ml) ofthe remaining glaze.