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Mike�s Smoked Turkey Breast




Source of Recipe


Mike


Recipe Introduction


Juicy and tender. Just the best way to enjoy a turkey breast. Have some chicken or turkey broth on hand. Pour a little bit in the bag that you store the sliced turkey in to keep it moist.


List of Ingredients




Brine: Place turkey breast in a two gallon bag. Separately, in a bowl, mix 1 quart of cool water and 1/4 cup of kosher salt. Stir until dissolved. Stir in 1 quart apple cider. Pour mix over the turkey, seal, and refrigerate overnight. Remove, rinse bird if desired, and pat dry with paper towels.

Rub: 1/2 T kosher salt, 1 T McCormick Valencia Orange Peel, 2 T Montreal Chicken Seasoning, 2 T Penzey�s Tuscan Sunset. (I suspect you could substitute standard Italian seasoning for the Penzey�s and the salt if desired.) Rub liberally under turkey's breast skin and in cavity and wherever you can reach. Sprinkle a little on the skin as well.

Smoke with 50/50 mix of apple and cherry wood at smoker temp of 250 degrees until interior of breast registers 160 degrees. Takes about four to five hours for a 7 pound bird boob.


Recipe