Description
This brined smoked turkey breast recipe yields perfectly moist and flavorful meat, ideal for your next gathering.
Ingredients
Scale
- 2 1/4 pounds turkey breasts (skinless and boneless)
- 1/3 cup brown sugar
- 3 tablespoons pickling spice
- 1 tablespoon curing salt
- 1/2 cup pickling salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 cups filtered water
Instructions
- Add the brine ingredients into a large stock pot. Place the brine over medium heat and cook until the sugar is completely dissolved.
- Remove the brine from the stove and allow it to cool down to room temperature. Transfer the brine to a fridge and continue to chill overnight.
- Add the turkey breasts to a non-reactive bowl or container. Pour over the brine. Make sure the turkey is not overlapping too much. Add the plate on top of the turkey breasts so they are submerged completely under the brine. Add the plastic foil over the bowl or container and refrigerate the turkey for an hour or up to 5 days.
- Rinse the turkey breasts well and add them to a large pot.
- Cover the turkey breasts with clean water and boil. Turn off the heat and allow the turkey to sit in the water for 20 minutes.
- In the meantime, prepare your smoker and desired hardwood chips. Set the smoker to 275F.
- Place the turkey breasts onto the smoker and away from the fire. Smoke the breasts for 2-2 ½ hours or until the inner temperature reaches 170F.
- Allow the turkey to cool down completely before slicing.
Notes
- Ensure the turkey is fully submerged in the brine for optimal flavor.
- For smoking, you can use a variety of hardwood chips like hickory or applewood for added flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 1500
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 45
- Cholesterol: 100