Hot Times Jalapeño Turkey Breast



1/3 c vegetable oil

1/3 c pickling liquid from container of pickled jalapeños

1 tsp yellow mustard

7 lb TURKEY BREAST, bone-in

2 tbsp kosher salt

2 tbsp brown sugar, packed

2 tsp ground cinnamon

1/2 tsp dry mustard

1/2 tsp ground cayenne


1/4 c vegetable oil

1/4 c pickling liquid from container of pickled jalapeños

1/4 c jalapeño jelly




Twenty-four hours prior to cooking, mix together the injection liquid ingredients in a small bowl. With a kitchen syringe, inject all but 2 tablespoons of the mixture deep into the turkey breast in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions.

Using your finger tips, massage the breast with the remaining liquid, working it as far as possible under the skin without tearing the skin.


Stir together the rub ingredients in a small bowl. Massage the breast well with the mixture, again rubbing it over and under the skin.

Place the breast in a foodservice grade plastic bag and refrigerate for a maximum of 24 hours.


Prepare the smoker for barbecuing, bringing the temperature to 220° F.

Remove the turkey breast from the refrigerator and let it sit at room temperature for only 20-30 minutes.

Meanwhile, cut a 3-foot length of cheesecloth and dampen it thoroughly with water. Wrap the breast in the cheesecloth and tie the ends.

Transfer the breast to the smoker, skin side up, and cook for 1-1/4 to 1-1/2 hours per pound. Moisten the cheesecloth with more water at 30-minute intervals in a wood-burning pit, or as appropriate for your style of smoker.

After 4 hours, remove the cheesecloth, snipping it with scissors if necessary, and discard it. When the cheesecloth is removed, baste the turkey for the remainder of its cooking time, if possible in your smoker.

Combine the stock, oil, pickling liquid and jelly in a saucepan and warm the mixture over low heat. Baste turkey every 30 minutes in a wood-burning pit or as appropriate for your style of smoker.

Continue to smoke until the internal temperature in the thickest part of the thigh reaches 175° F.

When the turkey is done, remove it from the smoker and allow it to sit for 10 minutes before carving.


Nutrition Facts

580 Total Calories

270 Calories from Fat

30 g Total Fat

46 % Daily Total Fat

6 g Saturated Fat

30 % Daily Saturated Fat

170 g Cholesterol

57 % Daily Cholesterol

1460 mg Sodium

61 % Daily Sodium

9 g Total Carbohydrates

3 % Daily Total Carbohydrates

0 g Dietary Fiber

0 % Daily Dietary Fiber

6 g Sugars

66 g Protein

0 % Daily Protein

0 % Daily Vitamin C

6 % Daily Calcium

20 % Daily Iron