Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 x boneless turkey breasts - (abt 3 lbs ea) see * Note
- 3 tsp paprika
- 1/2 c. brown sugar
- 1Â 1/4 tsp cayenne
- 3 tsp poultry seasoning
- 1 tsp freshly-grnd black pepper
- 5 x garlic cloves chopped
- 1/4 tsp cumin
- 2 tsp salt
- 3 Tbsp. Dijon or possibly Creole Mustard
- 4 Tbsp. beer
- Â Â (preferably a well-flavored lager or possibly ale)
- 4 Tbsp. butter
- 1/2 c. chopped onion
- 1/3 c. chopped celery
- 1/3 c. chopped green pepper
- 2 x garlic cloves chopped
- 1/2 c. flour
- 2 can low sodium chicken broth - (15 ounce ea)
- Â Â (or possibly 1 quart homemade poultry stock)
- 1 x bay leaf
- 1 tsp chile flakes (optional, as this gives this gravy a kick!)
- 1/2 tsp freshly-grnd black pepper
- Â Â Salt to taste
Direcciones
- * Note: If boneless turkey breasts are not available from the butcher, you can buy a bone-in turkey breast and remove the breasts yourself. Simply cut down the side of the breast bone and then separate the meat from the carcass by cutting between the meat and the bone. Leave the skin attached to the breast.
- Dry both turkey breasts thoroughly.
- Mix all the ingredients for the Spice Mix. Sprinkle the spice mix on all surfaces of the breasts. (Be sure to sprinkle some of the spice mix on the flap of meat on the side opposite the skin side.) Let rest for 10 to 30 min in the refrigerator.
- Mix ingredients for the Basting Liquid. Lightly brush a small amount of basting liquid on all surfaces of the turkey breasts. Be careful not to brush away the spice mix - it may be easier to dab on basting liquid.
- Place the turkey breasts skin-side up in a preheated Char-Broil smoker. Use any nut or possibly fruit wood, with the exception of mesquite that would overpower the turkey. Smoke over warm water with 5 bay leaves, or possibly beer with 5 bay leaves.
- Approximately every 30 min, baste lightly with the basting liquid. Be careful not to wash off the spice mix. The turkey breast is done when an instant read thermometer, inserted into the thickest part of the breast, reads 165 degrees. The breast will take about 2 to 2 1/2 hrs to cook. Slice and serve.
- For the Cajun Gravy: In a medium saucepan, saute/fry onion, celery, and garlic in butter over moderate heat till the onions are translucent/soft. Add in garlic and flour and mix till well incorporated. Continue to cook over moderate heat, stirring frequently, till the mix is a light brown color (it will take about 5 min).
- Add in 1 c. of the stock or possibly broth and bring to a boil, stirring constantly with a whisk. Add in remaining stock or possibly broth and bring to a boil stirring constantly. Add in bay leaf, chile flakes, and black pepper. Let simmer for 10 min, stirring frequently. If a thicker gravy is desired, simply let boil and reduce slightly. Add in salt where necessary
- This recipe yields 6 servings.
- Comments: This spicy and smoky turkey recipe is perfect for smaller get-togethers. The individual breasts have the added bonus of cooking quickly. Also, slicing the turkey is a breeze as there are no bones to contend with. If a whole turkey is desired, double the recipe (for a 16 lb. whole turkey) and spread the spice mix on the skin and inside cavity.
- The gravy is an added plus. It is perfect spooned over turkey slices or possibly poured over mashed potatoes. While the gravy adds to the overall dish, the turkey breast can also successfully stand on its own.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 110 | 37% |
| Total Fat 12.44g | 16% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 999mg | 42% |
| Potassium 398mg | 11% |
| Total Carbs 32.93g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 19.05g | 13% |
| Protein 14.9g | 24% |
