DELICIOUS Smoked Turkey Breast
Turkey takes up the smoke flavor nicely and will be typically be done in two hours when smoked at 225F.
First, soak the turkey breast in a brine
I put the breast in a 1 gallon Ziplock bag, poured in the brine, placed the bag in a baking dish and let it rest in the refrigerator overnight.
My brine recipe is simple:
– 1 quart water
– 1/3 cup salt
– 1/2 cup brown sugar
Brine for at least 4 hours.
Tis the Season
For this cook I used McCormick’s Poultry Seasoning. It is important to make sure you add seasoning UNDER the skin.
The seasoning under the skin is what really gives the flavor.
I am a big fan of using mild, sweet woods like apple and maple for poultry. Stronger woods like hickory or pecan can easily overwhelm the flavor of the bird.
When is it done?
Once the breast hits an internal temperature of 165F it will be safe to eat and will still be juicy.
Pro tip: Use a digital thermometer!
Try these Grilled Turkey Wings Too!
A lot of folks call these “pterodactyl wings” because they are so MASSIVE so you can use that name to impress your kids.