Smoked Turkey Breast

• จำนวนที่เสิร์ฟ: 6
• เวลาทำ: 4 hrs
• เวลารวม: 15 hrs

ส่วนผสม

1 (64 oz) Bottle of Apple Cider

3/4 Cup Kosher Salt

1/2 Cup Sugar

1/4 Cup Apple Cider Vinegar

3 Fresh Thyme Sprigs

2 Fresh Rosemary Sprigs

10 Fresh Sage Leaves

1 Garlic Bulb, cut in hald crosswise

4 Cups Ice Cubes

1 5-6 lb Bone-In Turkey Breast

Hickory Wood Chunks

วิธีทำ

Bring Cider and next 7 ingredients to a boil in a large pot over. Once boiling, reduce to a simmer for 5 minutes. Stir occasionally. Remove from heat and stir in the ice cubes. Let the brine cool completely before placing turkey breast in brine.

Place the turkey breast in the brine for at least 5 hours and up to 12 hours.

Prepare the smoker. Bring the temperature up to 225F-250F; maintain temperature for 20 minutes before placing turkey breast in the smoker.

Remove the turkey nreast from the brine; pat dry with paper towels. Smoke the turkey, maintain the temperature between 225F-250F, for 3 1/2 - 4 Hours or until the meat reaches a temperature of 165F.

Remove the turkey breast from the smoker and cover for 15-20 minutes.

Cut and serve. Enjoy!

หมายเหตุ

Largew brining bags can be helpful to make sure that the whole turkey breast is covered.