On the Coals Smoked Turkey Breast I Bertha Ovens – Kasai Grills

Ingredients

• Place all the rub ingredients in a food processor or a spice grinder and process to a fine powder.
• Keep in an airtight container until ready to use.
• Rub the turkey breast with 100g of the rub covering all the surface.
• Make sure you have your fire set in a figure of S, do not let it go above 90 degrees.
• Place the turkey breast into the smoker and smoke for 3-4 hours depending on the strength of smoking required.
• Once the internal temperature has reached 60 degrees turn up the temperature of the grill ready to finish.
• Once coloured evenly, and has a core temperature of 68 degrees remove and allow to rest for 20-25 minutes to finish cooking
• Whilst resting finish the rest of the accompaniments to serve altogether.
• Serve with duck fat roast potatoes, honey roast parsnips & carrots, brussels with chestnuts and pancetta, turkey gravy and trimmings.
• 2.5-3kg piece of turkey breast (brined in a 10% brine for 1-2hrs)
• 100g Bruno’s rub
• 10g fennel seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 50g soft brown sugar
• 25g caster sugar
• 10g garlic powder
• 25g salt
• 15g smoked paprika
• 30g plain paprika
• 1 tsp dried oregano
• 1 tsp cayenne pepper