BRINE FOR SMOKED TURKEY BREAST RECIPES
HOW TO MAKE A SMOKED TURKEY BREAST BRINE RECIPE
A brine for a turkey breast that's easy to make and delicious. Make this turkey brine for smoking for Thanksgiving, Christmas, or Easter.
Provided by Anne-Marie Nichols
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 8
Number Of Ingredients 12
Steps:
- Bring cider, cooking wine, and next 8 ingredients to a boil in a large stockpot over medium-high heat. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. Remove pot from heat, stir in ice. Cover and place in the refrigerator for 1 hour.
- Place turkey in the brine. (Brine should mostly cover turkey. If it doesn’t, find a smaller pot. If the turkey still isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) Cover and chill in the refrigerator for 5 to 12 hours. (Do not over brine your turkey or you’ll end up with salty meat!)
- Prepare your smoker according to the manufacturer's directions, bringing the internal temperature to 225 degrees F using your favorite type of wood chips.
- Remove the turkey breast from the brine. Pat dry with paper towels. Place turkey low in the smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 165 to 170 degrees F.
- Remove cooked turkey breast, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 736 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 272 milligrams cholesterol, FatContent 8 grams fat, FiberContent 1 grams fiber, ProteinContent 103 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 10962 grams sodium, SugarContent 40 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
SMOKED TURKEY BREAST RECIPE | SOUTHERN LIVING
A moist, smoked turkey breast is only a few easy steps away.
Provided by Mary Catherine and Drew Curren
Total Time 15 minutes
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring cider and next 7 ingredients to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
- Place turkey in brine; cover and chill 5 to 12 hours.
- Prepare smoker according to manufacturer's directions, bringing internal temperature to 225°F to 250°F; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
- Remove turkey from brine, and pat dry with paper towels. Discard brine. Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.
- Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
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