This recipe of Smoked Turkey Breast with Honey Butter is by Winning Appliances culinary expert, Russell Crosdale!
What better way to celebrate the start of the Christmas season than with a collection of recipes that provide the perfect centrepiece for the dining table?
The incredibly talented culinary experts Russell Crosdale, Nadia Fonoff and Gianni Carrieri from Winning Appliances, Australia’s leading kitchen and laundry specialist and Appliances Online, Australia’s largest online appliance retailer, are sharing their most loved recipes perfect for Christmas gatherings around the table.
We’ve listed below the recommended appliances to best prepare these recipes. Approaching the holiday season, we thought these would be great for your readers to make their mouths water.
With these show-stopping Christmas recipes, we’ve got your readers set for a delicious Christmas or even summer meal.
The appliance used: Traeger Timberline 850 Smoker BBQ Pellet Grill – RRP $3699
Combine the softened butter, honey, cinnamon and salt.
Using a hand mixer, whip the ingredients together until the butter is light and fluffy.
Transfer to a bowl and refrigerate.
Keep it in the refrigerator for up to 5 days.
Heat the 2 cups of water and mix in salt and sugar. Dissolve and remove from heat. Let cool to room temperature.
Put turkey breast into a huge container, pour salt and sugar mix over and pour the remaining 3.8 litres of water over the top. Refrigerate for up to 24 hours but no longer.
Remove from the brine mixture, and pat dry.
Preheat your BBQ for indirect cooking on low-medium heat. Add woodchips or a pellet smoker tube for smoke infusion. Allow the smoke to start.
Season the turkey with your favourite BBQ rub or salt & cracked pepper (lightly coat, not heavy).
Place away from the heat and close the lid allowing the smoked to penetrate the meat.
Using a probe thermometer, insert it into the turkey breast and when a reading of 55 Celcius shows, remove it from the BBQ.
Use 3 tbsp of the honey butter and wrap the turkey and butter tightly in foil and return to the BBQ.
Again using the probe, when the reading shows 75-78 Celcius remove the turkey from the BBQ unwrap it from the foil and let it rest for 10 minutes.
Slice against the grain of the meat and drizzle honey butter over the finished product.
Ingredients
Directions
Combine the softened butter, honey, cinnamon and salt.
Using a hand mixer, whip the ingredients together until the butter is light and fluffy.
Transfer to a bowl and refrigerate.
Keep it in the refrigerator for up to 5 days.
Heat the 2 cups of water and mix in salt and sugar. Dissolve and remove from heat. Let cool to room temperature.
Put turkey breast into a huge container, pour salt and sugar mix over and pour the remaining 3.8 litres of water over the top. Refrigerate for up to 24 hours but no longer.
Remove from the brine mixture, and pat dry.
Preheat your BBQ for indirect cooking on low-medium heat. Add woodchips or a pellet smoker tube for smoke infusion. Allow the smoke to start.
Season the turkey with your favourite BBQ rub or salt & cracked pepper (lightly coat, not heavy).
Place away from the heat and close the lid allowing the smoked to penetrate the meat.
Using a probe thermometer, insert it into the turkey breast and when a reading of 55 Celcius shows, remove it from the BBQ.
Use 3 tbsp of the honey butter and wrap the turkey and butter tightly in foil and return to the BBQ.
Again using the probe, when the reading shows 75-78 Celcius remove the turkey from the BBQ unwrap it from the foil and let it rest for 10 minutes.
Slice against the grain of the meat and drizzle honey butter over the finished product.
Looking for more Christmas recipes? We’ve compiled them for you! Check this out: Best Christmas Desserts
