Killer Cranapple Turkey

Title:
Killer Cranapple Turkey

Yield:
1 Servings

Categories:
Poultry,
Turkey,
Smoker




Ingredients:





     1    Turkey breast roast


   1/2 ga CranApple Juice


   1/2 c  Salt


     1 tb Rosemary


     1 tb Sweet Basil


     1    Honey Bear






 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.


 


 Posted to MM-Recipes Digest V4 #223 by Michael McLaughlin


 
on Aug 24, 1997