On the Coals Smoked Turkey Breast I Bertha Ovens

Method

A turkey isn’t just for Christmas! It’s for a sunny Sunday afternoon. And you can still enjoy all the trimmings, maybe just ditch the christmas jumper.

The Turkey

• 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 kasai 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.