Recipe: Cider Marinated Smoked Turkey Breast

 smoking cider turkey 193 print reduced-resized

1 ½ lbs. (700 g) turkey breast, bone-in, skin-on

3-4 cups (750 mL – 1 L) hickory, maple or cedar barbeque chips

1 ½ cups (375 mL) apple juice



¼ cup (60 mL) cider vinegar

3 Tbsp (45 mL) Dijon mustard

3 cloves garlic, peeled and minced

1 lime, juiced

½ lemon, juiced

½ cup (125 mL) brown sugar

1 ½ tsp (7 mL) salt

6 Tbsp (90 mL) olive oil

1 tsp (5 mL) freshly ground pepper

Combine all marinade ingredients in reseal able bag.  Add turkey breast and marinate overnight or for no less than one hour. 

Pre-soak hickory chips in apple juice for 30 minutes. Preheat barbecue grill to 400ºF (205ºC).    Place chips in a foil pan and top with foil.  Poke several holes in the foil to encourage smoke to escape. Grill turkey breast skin-side down for 10 minutes.  Add foil pan under the grill, flip the turkey breast bone-side down and close the lid of the barbecue.  Reduce heat to 350ºF (175ºC) and cook for another 20 minutes or until a digital meat thermometer inserted deep into the meat away from bone, registers 165ºF (74ºC).  Remove hickory chips packet from barbecue and discard.


Serves 4

Prep time: 10 minutes

Cooking time: 35-45 minutes

Nutritional Information (per serving): Calories: 601; Protein: 102 g; Fat 19 g; Carbohydrates 5g.