Smoked Turkey Breast Recipe

Name: Smoked Turkey Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 64 ounce bottle apple cider; 3/4 C kosher salt; 1/2 C brown sugar; 1/4 C apple cider vinegar; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 10 fresh sage leaves; 1 garlic bulb sliced in half crosswise; 4 C ice cubes; 1 5 to 6 pound bone in turkey breast; 4 chunks hickory wood

Servings: persons

1 64 ounce bottle apple cider
3/4 C kosher salt
1/2 C brown sugar
1/4 C apple cider vinegar
3 sprigs fresh thyme
2 sprigs fresh rosemary
10 fresh sage leaves
1 garlic bulb sliced in half crosswise
4 C ice cubes
1 5 to 6 pound bone in turkey breast
4 chunks hickory wood

1
Bring cider and next 7 ingredients to a boil, in large stock pot, over medium- high heat; reduce to medium and simmer, stirring occasionally, 5 minutes. Remove from heat and stir in ice. Cool completely for an hour.
2
Place turkey in brine cover and chill overnight.
3
Prepare charcoal smoker to 250 degrees; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4
Remove breast from brine ane dry inside and out with paper towels. Place on smoker maintaining temperature 225 to 250 degrees for 3 to 4 hours until meat thermometer registers 165 degrees when inserted into thickest part.
5
Remove breast and tent loosely with foil 10 to 15 mins before slicing.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 64 ounce bottle apple cider, 3/4 C kosher salt, 1/2 C brown sugar, 1/4 C apple cider vinegar, and more.

Yes, Smoked Turkey Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Turkey Breast

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