Don`t wana be eating leftover turkey until Christmas 🤭
I got just the perfect solution for you - turkey breast 😋
Let`s make Apple Butter Glazed and Smoked Turkey Breast.
To keep the lean meat moist during the smoke and to infuse great flavor, I used compound butter made with cinnamon, paprika, and chili 😋
It came out delicious, sweet, and spicy. Perfect pairing for the salty Pretzel Stuffing and Tart Cranberry Sauce.

Here is the recipe:
1 - 2 boneless turkey breasts
1 cup chicken broth
Glaze
1 cup apple butter
1/3 cup apple cider vinegar
1/2 cup apple juice
Compound Butter
5 tbsp butter, softened
1 tbsp cinnamon
1 TBSP smoked paprika
1 TSP ancho chili
1 tsp salt
1 tbsp white pepper
1 tbsp fresh thyme
1/4 tsp nutmeg
Remove the turkey breast from the packaging, and remove the net. Pat dry the meat.
In a small bowl, combine the Compound Butter ingredients. Make sure the butter is nice and soft.
Apply the compound butter to the turkey breast, both side, and under the skin.
Preheat the smoker to 225F.
Place the turkey breasts in a roasting pan. Pour the chicken broth into the pan.
Mix the Apple Butter Glaze ingredients and set aside.
On average, it takes 40 min per pound to cook boneless turkey breast.
Smoke the turkey breast until the internal temperature is 160F.
When the IT temp is around 140F, apply the apple glaze. You can increase the cooking temperature to 275F. Apply the glaze once more in 15 minutes.
When the internal temperature is 160F, remove the turkey from the smoker and set it aside.
Rest before slicing

Wishing you beyond beautiful Thanksgiving 🦃

#foodphotographer #turkeybreast
#evanstonfoodie #myomnikitchen #foodphotography #smokedturkey #wyomingphotographer #foodart #eatcaptureshare #recipecreator #foodphotographyandstyling
#thanksgiving #applebutter #creativefoodphotography
#foodphotoshoot #glazedturkey #foodstylingphotography
#onmytable

Does it ever happen to you?
While at the store shopping for something specific, you see something else and are like, I need this 😆 and a recipe idea comes up right away 💡

Well, this is the story of the 5 lb bag of persimmons I got 😁

Knowing the Fuyu Persimmons are sweet and delicious, I figured they would pair very well with tart cranberries.
So I made another sauce: Cranberries and Persimmon Sauce.
It is very easy to make and it all fit in one pan.
Here is the recipe:

12 oz fresh cranberries
4 fuyu persimmons, peeled and diced
3/4 cup of orange juice
3 tbsp honey
1 tsp cinnamon, 4 whole cloves
orange zest as a garnish
roasted pecans (optionally for serving)
- Start by washing the fruit. Sort the cranberries and remove any spoiled ones.
- Peel and dice the persimmons.
- Transfer the fruit into a medium-sized pan. Add orange juice, honey, cinnamon, and cloves. Keep the orange zest for later to use as a garnish.
- Smoke at 350F for 40 minutes or until all the cranberries burst and are soft. Keep stirring frequently to prevent burning.
- Remove from the smoker (or stove). Let it cool and thicken.
Serve garnished with orange zest or roasted pecans.
You can also pure the sauce for smoother texture (remove the cloves before)

This sauce, very versatile, will elevate any dish, savory or sweet.

Photos taken with Nikon Z7ii @nikonusa
Godox AD400 @godoxlighting

#foodphotographer #persimmonsauce
#evanstonfoodie #myomnikitchen #foodphotography #cranberrysauce #wyomingphotographer #foodart #eatcaptureshare #recipecreator #foodphotographyandstyling
#foodstyling #recipe #creativefoodphotography
#foodphotoshoot #smokedsauce #bestoftheusa_flatlays #foodstylingphotography
#onmytable #fromthesmoker
#bestoftheusa_stillife