Side Pannel
Killer Cranapple Turkey
Ingredients List
- 1 Turkey breast roast
- 1/2 ga CranApple Juice
- 1/2 c Salt
- 1 tb Rosemary
- 1 tb Sweet Basil
- 1 Honey Bear
Directions
TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast
TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt,
rosemary, and sweet basil in a one gallon zip lock bag. Add CranApple
juice to full, pour yourself a glass of the left over juice for working so
hard. Seal bag and agitate to move and mix spices over roast. Place bag in
refrigerator, turning occasionally to spread the spice mixture around.
ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice
as possible on roast. Let roast "air dry" until cooking.
Cook roast as you prefer (it just aint the same if you don't smoke it)
until a meat thermometer indicates an internal temperature of one hundred
and sixty degrees. Coat the roast with honey. Continue coating with honey
every twenty to thirty minutes until the thermometer reads one hundred and
eighty degrees. Remove roast from heat and let sit for fifteen to thirty
minutes. When you remove the "net" from the roast, most of the spice
should "hop off" leaving a nice checkered pattern and the best darn turkey
you ever laid lips to.
TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt,
rosemary, and sweet basil in a one gallon zip lock bag. Add CranApple
juice to full, pour yourself a glass of the left over juice for working so
hard. Seal bag and agitate to move and mix spices over roast. Place bag in
refrigerator, turning occasionally to spread the spice mixture around.
ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice
as possible on roast. Let roast "air dry" until cooking.
Cook roast as you prefer (it just aint the same if you don't smoke it)
until a meat thermometer indicates an internal temperature of one hundred
and sixty degrees. Coat the roast with honey. Continue coating with honey
every twenty to thirty minutes until the thermometer reads one hundred and
eighty degrees. Remove roast from heat and let sit for fifteen to thirty
minutes. When you remove the "net" from the roast, most of the spice
should "hop off" leaving a nice checkered pattern and the best darn turkey
you ever laid lips to.
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