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Wrapped & Glazed Turkey Breast: Date Added: 18 Nov 2009
Listed in: Poultry / Poultry - Turkey

1 x turkey breast
2 cups of water (500ml)
1/2 cup of maple syrup (125ml)
1/2 cup of brown sugar (125ml)
3 x cinnamon sticks
5 x star anise
10 slices of Proscuitto
6 cups of apple wood chips ( 3 cups if only doing 1 smoke package)


1 cup of red pepper jelly (250ml)
1/4 cup of light rum (62ml)
1/4 cup of pineapple juice (62ml)
1/4 cup of mint, freshly chopped (62ml)
1 tsp of hot chili sauce (5ml)

Cooking Instructions

In a bowl combine the water, maple syrup, brown sugar, cinnamon and star anise. Place the breast into a large sealable plastic bag. Place the baggie into a pot to help keep it secure. Pour the water mixture over the turkey.

Bring the pot and baggie to the refrigerator and let the meat soak overnight. Remove the turkey from the brine and pat dry. Place 1/3 of the wood chips in water to soak for ½ and hour. Roll the breast in proscuitto, being sure to cover the entire breast. Prepare a smoke package.

Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil. Add half of the dry wood chips and mix. Close the foil around the wood chips to create a sealed package. Using a fork, poke holes in both sides of the package for the smoke to escape. The more holes – the more smoke.

Do the same thing for a second package to be used later.
Preheat your grill to high on one side. Leave the other side off. Place the wood chip pack directly over the heat source and wait for smoke. Once you have smoke, reduce the heat under the package.

Let the barbecue come to 200-220 °F (100-110 °C). Cook the breast using indirect heat. Place the wrapped breast on the far side of the grill where there is no direct heat. Leave to smoke for 3 hours. Half way through, change the smoke package for a fresh package. Tent the finished turkey with foil for 10 minutes before carving.


Prepare the glaze. Place the jelly, rum and pineapple juice into a heavy bottomed sauce pan over medium high heat. Stir until melted. Remove from heat and ad the mint and chili sauce. Let stand for 30 minutes.

Reheat before using on the turkey. With 1 hour left to go, start the glazing process. Brush the glaze liberally onto the meat. Repeat 30 minutes later.

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