Turkey Burnt Ends Recipe

Everyone knows that burnt ends are one of the greatest things to make when cooking brisket or pork
belly, but many don’t know that you can make incredible burnt ends using turkey breast!

When cooking turkey, especially for a dish like this, where it will be cubed, the biggest consideration is
keeping it tender and juicy, so brine overnight-Check out my website for the recipe.

Before cooking, gently rinse the turkey in cold water and pat dry before applying a generous coating of
my #flabbyphoenix rub (Link in bio). This rub is sweet, earthy and has some really punchy herbs, that really help the
natural turkey flavors come through. Smoke at 225F until it hits about 140F. Allow the turkey to rest for
15 minutes, before cutting into 1x1 inch cubes.

For these burnt ends, I made up a super simple cranberry barbecue sauce. It is a great mix of sweet and
tangy, which goes so well with this recipe. Normally when making burnt ends, you would want to place them in a foil try, however while looking into this recipe, I found a bunch of great info from Christie over at @grilscangrill. Instead of using the pan, sauce the cubes and place them right onto the grill, it keeps them much juicier.

Ramp up the smoker to 400F and cook until the turkey burnt ends have some nice color and the sauce is
sticky and caramelized. Make sure that the turkey meets a minimum of 165F internal before pulling and
serving immediately.

I served mine on a super simple stove top stuffing waffle with some extra cranberry sauce drizzled over
the top.

What do you think? Will you be trying turkey burnt ends?

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