HERB-SMOKED TURKEY BREAST with APPLE CRANBERRY RELISH

Makes 6 to 8 servings

APPLE CRANBERRY RELISH

1½ tsp (8 ml) canola oil

3 tbsp (30 g) chopped red onion

2 large apples, peeled, cored and diced (about 1½ cups [150 g])

1½ tsp (3 g) minced fresh ginger

1 cup (120 g) dried cranberries

1½ tsp (8 ml) honey

1½ cups (355 ml) fresh orange juice

1 (5- to 7-lb [2.3- to 3.2-kg]) bone-in turkey breast

Poultry Brine (here)

½ cup (112 g/1 stick) unsalted butter, at room temperature

2 tsp (3 g) minced garlic

2 tsp (2 g) chopped fresh thyme leaves

2 tsp (3 g) chopped fresh rosemary

1 tsp chopped fresh oregano

2 tsp (10 ml) Dijon mustard

1 tsp kosher salt

½ tsp freshly ground black pepper

Nonstick spray

Prepare the apple cranberry relish: In a medium-sized saucepan, heat the oil over medium heat, add the onion and cook until softened, 3 to 4 minutes. Add the apples and ginger and continue to cook until the apples are tender, 5 to 7 minutes. Add the dried cranberries, honey and orange juice to the pan, stirring to combine. Simmer the cranberry mixture until it is slightly thickened, about 25 minutes. Allow the relish to cool, then cover and refrigerate until ready to serve.

Brine the turkey breast: Place the turkey breast in a large, lidded container and pour the brine over the meat to cover. Refrigerate for 12 to 24 hours. Remove the turkey breast from the brine and discard the brine. Rinse the meat under cool running water and pat dry with paper towels.

In a small bowl, combine the butter, garlic, thyme, rosemary, oregano, mustard, salt and pepper. Using your fingers, rub the turkey breast all over with the herb butter, carefully tucking it under the skin.

Spray a baking rack with nonstick spray and place the rack in a disposable aluminum half pan.

Set up the EGG for 300°F (150°C), indirect without a drip pan. Fill your firebox with natural lump charcoal, layering it with three chunks of apple wood and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 300°F (150°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 20 percent open. Make minor adjustments as necessary.

Once the EGG comes up to temperature, place the turkey breast in the rack-topped pan and place it on the cooking grate. Close the lid and cook the turkey, basting it every 30 to 45 minutes, until it reaches an internal temperature of 165°F (73°C), 2 to 2½ hours, depending on the size of the breast. Transfer the turkey breast to a cutting board and let it rest for 15 minutes, before slicing and serving.