Smoked Turkey Breast Cognac Casserole

Smoked Turkey Breast Cognac Casserole

Turkey breast is lean meat, and we’re giving it a savory flavor boost with double cream, cognac, prunes and apples.

Servings 6 people
Cook Time 1 hour
Start the grille 30 minutes


  • 2.2 lb turkey breast
  • 2 tsp salt
  • 2.5 cups double cream
  • 7 tbsp cognac
  • 10 prunes
  • 30 pickled onions
  • 3 apples Granny Smith
  • white pepper to taste
  • 1 tsp sugar


  • Start by dry brining the turkey with 1 tsp salt/kg of meat, and put it back in the fridge for a few hours, or preferrably overnight.
  • Fire up the grill, prepare it for indirect heat. Aim for 265° F. When the grill is up to temp, add 2-3 hickory wood chunks for smoke flavor.
  • Place the turkey on the grill grates and smoke it for 30-45 minutes. It's done when the internal temp is 55° C / 131 °F.
  • Bring the turkey indoors and slice in 0.5" thick slices across.
  • Heat up a frying pan and add the cognac, chopped prunes and pickled onions. Let it simmer for a few minutes to get rid of the alcohol, it adds a sharpness that we want to get rid of.
  • Peel and chop the apples roughly in 1" bits/cubes.
  • Add the turkey to the pan, pour the cream over, and let it simmer for 10 minutes.
  • Now add the apples and let it simmer for a few more minutes.
  • Add 1 tsp salt, the sugar and white pepper to taste. Serve with a bowl of rice.

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