Best Chili Spiced Smoked Turkey Breast Recipes

CHILI SPICED SMOKED TURKEY BREAST (ON THE GAS GRILL)

Chili Spiced Smoked Turkey Breast (On the Gas Grill) image

Smoking the turkey was easy and resulted in THE most juicy and moist turkey DH or I had ever eaten! Cooking with indirect heat was key. I found the inspiration for this recipe on the web but have added some fresh herbs. You will not believe how the smoke flavour permeates the meat!

Provided by ms.susan

Categories Turkey Breasts

Time 5h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup lime juice
2 tablespoons olive oil
2 teaspoons cocoa powder
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon chili powder
4 garlic cloves, minced
6 lbs turkey breast, bone in
3 cups mesquite wood chips
Pam cooking spray
1 teaspoon fresh sage leaf, chopped
1/2 teaspoon lemon rind, grated

Steps:

Combine the first 10 ingredients.
Marinade Turkey breast in a large ziplock bag or dish for 2 hours.
Soak wood chips in water for at least 1 hour.
Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it.
Heat BBQ to 350-400.
When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill.
Maintain temperature of grill at about 300 degrees.
After every hour, replace the smoke bomb with a fresh one.
Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours.
Sprinkle with sage and lemon.
Tent with foil and allow to rest for 10 minutes before carving.
ENJOY and wait for the compliments!

Nutrition Facts : Calories 1152.5, Fat 54.9, SaturatedFat 14.1, Cholesterol 442.2, Sodium 996.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.7, Protein 149.6

CHILI-SPICED SMOKED TURKEY BREAST

CHILI-SPICED SMOKED TURKEY BREAST image

Categories turkey

Yield 16 3 oz

Number Of Ingredients 13

Ingredients

1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray

Steps:

Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator at least 2 hours. (I like to let it marinate over night.) Smoker: Smoke turkey at about 230 degrees until internal temperature reaches 170° (about 3-4 hours). I used hickory wood chips, but mesquite is good too. For the grill: Soak wood chips in water at least 30 minutes. Drain well. Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.