Rosemary Smoked Turkey Breast

 

Poultry, i.e. turkey in this case, just seems to soak up the wonderful flavors that abound in herbs. Rosemary is one of those herbs that speaks Italian, Greek and Latin!

 


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Rosemary Smoked Turkey Breast

A short trip to the Mediterranean

Rosemary is a woody herb with fragrant, evergreen, needle-like leaves and is native to the Mediterranean region. It's no wonder why so many herb seasonings include this wonderful seasoning.

   1 (6 lb.) fresh or frozen turkey breast

  • 2 tablespoons olive oil
  • 1 small yellow/sweet onion, minced
  • 1/2 cup white wine
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • salt
  • fresh ground black pepper

We will be using a glaze on the turkey during the last 30-45 minutes of cooking.  To make the glaze, in a 1 quart saucepan over medium heat add your olive oil and sauté the onion until tender.

Next, add the remaining ingredients, cooking and stirring until mixture just begins to boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove from heat and set aside.

Take your turkey breast and add salt and pepper to taste.  Allow to sit while you fire up your grill to a medium-hot temperature. We will be cooking over an indirect fire, so the fire will be on one side and the turkey will be on the other site.  The temperature should be in the 300° range.

Cook until the internal temperature of the turkey breast in the thickest section reaches 160°.  Remember, the turkey will continue to cook even after it has been removed so it will finally reach 165° to 170°.

Allow to rest for 5 minutes, carve and serve.

 

 

 

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