SMOKED TURKEY BREAST BRINE 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 - HOW TO & RECIPE
The ultimate tender, juicy, bursting with flavor smoked turkey breast recipe
Provided by Joseph Red
Categories Appetizer Cured Meat Main Course
Total Time 290 minutes
Prep Time 20 minutes
Cook Time 240 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Mix the salt and sugar and massage it to the turkey.
- Now, put the turkey in a freezer bag and place it in fridge for 3 days to cure.
- Remove turkey breast from bag and set it in the fridge for about an hour.
- This will form a pellicle so your turkey can take on smoke better.
- Turn the turkey over a few times while doing the above step.
- Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF .
- Let the turkey smoke undistributed for an hour, Now, paint the turkey with honey every 45 minutes.
- Take the turkey breast out and set it on a rack.
- Now, paint the turkey one more time with honey and serve it
Nutrition Facts : Calories 95 kcal, ServingSize 1 serving
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