Apple Juice & Rum Grilled Smoked Turkey Breast

Rose Mary Mogan


PLEASE USE CAUTION WHEN IGNITING THE CHARCOAL TO SMOKE AND GRILL YOUR TURKEY: In keeping with the Approaching Fall Apple theme, I had Apple Juice left over from a previous recipe of Apple Bourbon Gravy, & wanted to use it up. I created an Apple Themed menu of Apple Stuffing & Apple & Rum Smoked Turkey Breast.

The Breast was so moist tasty, tender & grilled a perfect golden brown color. The flavor was absolutely amazing & the veggies were great as well. The turkey complimented the other veggies & stuffing so well. We loved it, & it will become our new best way to cook a turkey breast. Try it


★★★★★ 1 vote

about 6 or more depending on portion size
45 Min
3 Hr 30 Min


  • 4 lb
    bone in turkey breast half

  • 1 1/2 Tbsp
    steak seasoning (like montreal)
  • 1 Tbsp
    each mesquite chicken fajita, paprika, parsley flakes or chive, dried thyme
  • 1 Tbsp
    granulated onion (not onion salt)
  • 2 Tbsp
    granulated garlic (not garlic salt)

  • 1 lb
    baby carrots or regular peeled & cut up
  • 4 stalk(s)
    celery cut into desired size pieces
  • 1 large
    bell pepper cut into desired pcs.
  • 6-8 clove
    garlic, minced
  • 2 large
    vidalia or yellow onions cut into eights
  • 1/2 stick
    butter cut into pats
  • ·
    non stick cooking spray

  • 1
    9x12 size disposable aluminum pan
  • 3 c
    apple juice
  • 1/2 c
    dark rum (i used barcardi)
  • 2 Tbsp
    liquid smoke (i used mesquite
  • ·
    mesquite wood chips
  • 3 sprig(s)
    each thyme & rosemary

How to Make Apple Juice & Rum Grilled Smoked Turkey Breast


  1. The original idea to cook my turkey breast this way, came from a Barbeque & Smoker Cookbook by SOUTHERN LIVING. I put my own spin on the recipe and the results were amazing. BECAUSE OF THE ALCOHOL IN THE APPLE JUICE MIXTURE PLEASE USE EXTRA CAUTION WHEN YOU LIGHT THE CHARCOAL.
  2. This recipe uses INDIRECT HEAT. THE USE OF THE LIQUID IN THE PAN CREATES A STEAM AND THE HERBS ENHANCES THE FLAVORS OF THE STEAM TO FLAVOR THE ROAST & keep it moist. REPLINISH AS NEEDED, I didn't need to add any more, I had enough during the entire cooking process.
  3. These are the spices I used, you can use what ever you like, the paprika and mesquite spices aids in the golden brown color during the smoking & cooking process. We especially love Garlic so I always use more of it than the other spices. I like the steak seasoning because it adds both salt pepper & other flavors.
  4. Add the spices to a small bowl then blend together, and sprinkle liberally over both sides of the turkey breast. After blending spices together I pour mine into a spice jar or zip lock bag, then pour a small amount out @ a time, so as not to contaminate the entire batch with wet fingers, and then save what's left for another use.
  5. Wash and prep your veggies. Place in a deep 9 X12 size disposable pan. I always use a double pan.
  6. Place seasoned turkey breast over veggies, and then spray with non stick cooking spray, this helps the spices to adhere to the surface of the turkey. Add the pats of butter on top. As the butter melts during cooking it flavors the veggies.
  7. In a large bowl or 4 cup measure add the apple juice, rum and mesquite liquid smoke, and stir to blend together. Pour 1/2 cup over veggies. Then set remainder aside till needed.
  8. Prep grill according to manufacturers directions, for indirect heat. Add a disposable pan to opposite side of grill from charcoal. Pour the apple & Rum liquid into the pan, add the sprigs of thyme and rosemary. Ignite the charcoal, and allow to burn till coals are very hot. BE CAREFUL REMEMBER THE ALCOHOL IN THE APPLE JUICE MIXTURE MAY CREATE FLAMES. May need to close the lid with vents open till fire dies down. Add the mesquite wood chips, replace as needed. Add the grate.
  9. Now place the breast and veggies ON THE GRATE directly over the bottom pan with liquid apple juice mixture, cover top pan with aluminum foil for 1 hour. Then REMOVE foil.
  10. CONTINUE TO COOK until turkey breast reaches an internal temperature of 165 degrees F.
  11. Remove from grill and allow to rest for 10 to 15 minutes so juices can redistribute.
  12. Slice into desired serving size slices. I had to remove the base bone on the underside with a very sharp knife FIRST BEFORE CARVING. Then using an electric knife slice turkey breast into desired thickness, and place on a large platter, then arrange grilled veggies around breast. Add chopped fresh chive if desired just before serving.

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