Mouth Watering Recipes
Hickory Smoked Turkey Breast & Cranberry Salsa
Serves 4 to 6
This hickory smoked turkey breast recipe produces a juicy, delicious meal in just an hour and a half. The best part is that it takes only about 20 minutes to prepare including the salsa! Enjoy this smoked turkey with the cranberry salsa recipe below. Use the leftovers to make smoked turkey & cranberry salsa sandwiches too!
1 turkey breast (3 lbs.), skin removed
For the oven: Lower rack to the lowest possible position and preheat to 475 degrees F.
Prepare the turkey for cooking per manufacturer directions.
In a small bowl combine all oil, sauce, lemon juice and Big Acres Perfect Poultry Rub. Mix well to make a paste. Spread paste evenly over the turkey, and place the turkey inside the smoker bag. Add the onion to the top and sides of the turkey and seal the bag tightly.
Cook in preheated oven for 20 minutes, then reduce heat to 350 and cook for 1 hour and 15 minutes or until internal temperature reaches 165 degrees. Remove the turkey from the oven and let rest in the bag for 10 minutes. Cut open top of the smoker bag and remove the turkey breast. Slice and serve.
Slice and serve with Cranberry Salsa - recipe follows.
1 cup water
In a medium saucepan, combine water and sugar. Bring to a boil over medium heat. Add cranberries; return to boil and cook just until the cranberries begin to crack. Remove from the heat.
Place the berries and remaining ingredients in a food processor and pulse to coarsely chop the ingredients.
Pour salsa into a serving bowl, cover and refrigerate until chilled, 2 hours or overnight.
[ Back to Recipes ]
|Gourmet Sauces | Spices & Rubs | SAVU Smoker Bags |
Awards & Reviews | Mouth-Watering Recipes | News & Events |
About Us | In the Community | Contact Us | Home