Glazed Smoked Turkey
Prep Time: 45 minutes
Grill Time: 2½ hours
2.7 – 3 kg bone-in turkey breast
For the Injection
⅓ cup white wine
⅓ cup honey, preferably local
⅓ cup unsalted butter
1 or 2 sprigs fresh thyme
1 clove garlic, peeled and crushed
For the Rub
1 teaspoon garlic salt
1 teaspoon turbinado sugar
1 tablespoon smoked paprika
¾ teaspoon Creole seasoning
For the Glaze
¼ cup agave nectar
¼ cup chicken stock
2 tablespoons unsalted butter
Place the injection ingredients in a small saucepan, bring to a simmer over medium-low heat, and cook for 5 minutes. Remove from the stovetop and let cool for at least 30 minutes before you plan to inject.
Fill the fire bowl with lump coal and 4 fist-size chunks of hickory. Preheat to 150°C and set up for indirect.
Spatchcock the turkey breast by cutting out the backbone with poultry sheers or a sharp knife and then pressing down firmly on the breastbone to flatten the breast.
Remove the herbs and garlic from the injection mixture. Fill a meat syringe and insert it into the turkey breast. Slowly draw out the needle while you apply gentle pressure, injecting the liquid into the meat. Repeat in 8 to 10 places across the breast.
Mix the rub ingredients together and sprinkle over the turkey breast.
Once the kamado is stable at 150°C and the smoke has turned clear or light white, place the turkey breast on the cooking grate skin side up. Cook with the lid closed until it reaches an internal temperature of 65°C.
While the turkey cooks, combine the glaze ingredients in a small saucepan over medium heat for 5 minutes. When the turkey breast’s internal temperature reaches 65°C, brush on the glaze. Let the turkey cook until its temperature reaches 68°C–70°C, about 2 hours. Remove from the grill and let rest for 10 to 15 minutes before slicing.