Smoked Turkey Breast with Cranberry Glaze

Ingredients

• 3 pounds turkey breast
• 1 cup cranberry sauce
• 1 cup brown sugar
• 1 /2 cup soy sauce
• 4 cloves garlic
• 1 tablespoon thyme
• 1 teaspoon black pepper
• 2 cups smoking wood chips
• 2 tablespoons olive oil
• 1 teaspoon salt

Instructions

1. 1

   Prepare the turkey breast by rinsing it under cold water and patting it dry with paper towels.

2. 2

   In a bowl, mix together the soy sauce, brown sugar, minced garlic, thyme, black pepper, and salt to create a marinade.

3. 3

   Place the turkey breast in a large resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the turkey is well-coated. Refrigerate for at least 4 hours, preferably overnight.

4. 4

   Soak the smoking wood chips in water for at least 30 minutes before using.

5. 5

   Preheat your smoker to 225°F (107°C).

6. 6

   Remove the turkey breast from the marinade and let it come to room temperature for about 30 minutes. Discard the marinade.

7. 7

   Rub the turkey breast with olive oil to help the glaze adhere during smoking.

8. 8

   Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal smoker.

9. 9

   Smoke the turkey breast for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).

10. 10

    While the turkey is smoking, prepare the cranberry glaze by combining the cranberry sauce and 1/2 cup of water in a saucepan over medium heat. Stir and let it simmer for about 10 minutes.

11. 11

    In the last 30 minutes of smoking, brush the cranberry glaze over the turkey breast every 10 minutes to build up a nice layer of flavor.

12. 12

    Once the turkey reaches the desired internal temperature, remove it from the smoker and let it rest for at least 15 minutes before slicing.

13. 13

    Slice the turkey breast and serve with additional cranberry glaze on the side.