Mike’s Smoked Turkey Breast
Source of Recipe
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.