Brined And Smoked Turkey Breast

 

Turkey is not just for Thanksgiving!  Occasionally fix a turkey breast and eat on it for several days.  It makes wonderful sandwiches after the main meal.

 


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Brined And Smoked Turkey Breast

Gobble, gobble!

This recipe will work particularly well if you have easy direct access to boned turkey breasts.  You could buy a whole turkey and get there, but the ones already ready to go are much easier!

   1 turkey breast - 8 to 10 pounds

  • 2 cups firmly packed brown sugar
  • 2 cups water
  • 1 1/2 cups coarse salt
  • 2 1/2 quarts cold water
  • 2 tablespoons peppercorns
  • 5 large bay leaves
  • 4 large cloves garlic, halved
  • 2 cups Chablis or other dry white wine
  • salt
  • fresh ground black pepper

First, bring your 2 cups of water to near boiling and add the brown sugar and salt, stirring until sugar dissolves. Allow to cool.  Next, stir in the peppercorns, bay leaves, garlic and white wine to finish making your brine. Then submerge the turkey breast in the brine, cover and refrigerate overnight.  If you can, stir up the brine around the turkey breasts occasionally.

Remove turkey from brine and rinse thoroughly with cold water.  Carefully pat dry the turkey breast. You may then discard brine as it will not be used any further.

Prepare your fire in a smoker. If you are using a gas grill, turn on a burner on only one side of the grill.  Let your smoker/grill come up to about 250°. Place about 2 cups soaked wood chips in a smoker box or in aluminum foil and place near the hear source.

When you have the pit going, place the turkey breast on the cooking grates that is NOT directly over the heat.  We want to cook this "low and slow". Close the smoke/grill lid and cook for about 3 hours.

Use your meat thermometer to know when it is done - about 160° in the deepest part of the breast.  Remove from the pit and let sit at least 15 minutes before carving.

 

 

 

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