SMOKED TURKEY BREAST

SMOKED TURKEY BREAST image

Yield 8

Number Of Ingredients 17

6-8 lb. Turkey Breast
2 tbls of salted butter for basting
Brine bag
1/2 cup of Applewood chips (Alderwood or other mild wood would work as well)
Meat thermometer
Brine:
4 cups warm water
1/4 cup Kosher salt
1/4 cup white sugar
1 tsp black pepper
Dried Bouquet Garni:
1/2 tsp each of: marjoram, thyme, basil, oregano, bay leaves, tarragon
12oz Buckler non-alcoholic beer
Drip pan mixture:
1 cup water
1/4 brown sugar
pinch of the Bouquet Garni mixture

Steps:

Line a large pot or colander with brine bag and place the rinsed turkey breast into the brine bag with cavity side facing up. Combine all the ingredients of the brine into a pitcher and stir until salt and sugar are dissolved. Pour brine into the brine bag covering turkey breast as much as possible. Add additional warm water if necessary. Place the pot into the refrigerator overnight. Soak your wood chips in water over night. 2 hours prior to smoking, remove the turkey from the refrigerator, rinse the turkey, and allow to warm up to room temperature. Bring smoker up to 225 -235 degrees and place 1/2 the woodchips on a hotplate on coals or electric burner. Place the drip pan directly beneath where the turkey breast will sit. The drip pan will provide steam to assist in keeping the turkey breast moist during the smoking process. Place turkey breast on smoker, breast facing up. I estimate about 35 minutes per pound. Baste the breast with butter approximately once ever hour to keep the skin crispy. Refresh the wood chips with the the remaining wood chips after about 2 hours. You will want to reach an internal temperature of around 160-170 degrees in thickest part of the breast. Buying a turkey breast with a pop up timer is a great idea as well. Remove the turkey from the smoker, cover with foil, and let rest for 30 minutes before carving. The meat will be slightly pinkish compared to that of an oven roasted turkey just ensure the temperature is up to 165-170.