Smoked Turkey Breast – a delicious recipe with apple cider, kosher salt, apple cider vinegar, thyme, rosemary, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Bring cider and next 7 ingredients to a boil over medium-high heat in a large stock pot or dutch oven. Reduce heat to medium and simmer stirring occasionally, 5 minutes. Remove from heat and stir in ice. Cool completely(1 hour)
2
2. Place turkey in brine, cover and refrigerate overnight.
3
3. Prepare charcoal smoker bringing temperature to 225 to 250 degrees; maintain temperature for 20 minutes. Place wood chunks on coals.
4
4. Remove turkey from brine and pat dry inside and out with paper towels. Place on smoker maintaining heat at 225 to 250 degrees for 3 to 4 hours until meat thermometer registers 165 degrees when inserted into thickest part of breast.
5
5. Remove turkey, cover tightly with foil for 15-20 minutes before slicing.
108
kcal
Calories
2
g
Fat
13
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 64oz bottle apple cider, 3/4 C kosher salt, 1/4 C apple cider vinegar, 3 sprigs fresh thyme, 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.
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