Smoked Basted Turkey Breast ‘Trisket’ with Cranberry Onion Relish
- 8 Servings
- 10 mins Prep Time
- 4 hrs Total Time
- 1 package Basted Turkey Breast ‘Trisket’
- ½ cup olive oil
- 1/3 cup fresh squeezed lemon juice
- 1 Tbsp. lemon zest
- 2 Tbsp. fresh rosemary, rough chopped
- 4 garlic cloves, fine mince
- 2 tsp. Kosher salt
- 1 tsp. fresh ground black pepper
- ½ tsp. crushed red pepper
Step 1The day prior, combine the olive oil, herbs and spices together. Coat the entire turkey breast with a quarter of the mixture. Place turkey covered in the refrigerator overnight.
Step 2Preheat the smoker to 250°F. Place the Basted Turkey Breast on the smoker skin side up.
Step 3Approximately every 30 minutes, baste the turkey breast with the olive oil/herb seasoning blend.
Step 4Continue to baste every 30 minutes until the turkey breast reaches a minimum internal temperature of 165°F (approximately 3 ½ hours), making sure to insert the thermometer in the thickest portion of the breast.
Step 5Allow the turkey to rest for 10 minutes prior to carving. Slice and place on a platter. Serve immediately with Cranberry Onion Relish.