Easy Smoked Turkey Breast
Ingredients
Brine
-
2
tablespoon
kosher salt
-
½
teaspoon
black pepper
-
2
sprigs
fresh thyme or 1 teaspoon dried thyme
-
1
sprig
fresh rosemary or 1 teaspoon dried rosemary
-
2
cups
vegetable stock
-
2
cups
ice water
-
1
cup
ice
Turkey Breast
-
5
lbs
turkey breast
-
1
teaspoon
garlic powder
-
1
teaspoon
black pepper
-
1
teaspoon
onion powder
Instructions
- Make the brine by boiling vegetable stock and seasonings until salt dissolves, then cool for 15 minutes.
- Add ice to the brine mixture and pour into a container that fits in the fridge.
- Submerge the turkey breast in the brine and cover with cold water, then refrigerate for 4-6 hours or overnight.
- Remove the turkey from the brine and pat dry with paper towels.
- Season the turkey breast with the dry seasoning mixture.
- Preheat the smoker to 275°F and let the turkey come to room temperature.
- Add wood chips to the smoker and place the turkey directly on the smoker rack.
- Monitor the internal temperature; when it reaches 150°F, wrap the turkey in foil.
- Continue cooking until the internal temperature reaches 165°F, then remove from the smoker.
- Let the turkey rest for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
293
Total fat
5g
Total carbohydrates
2g
Total protein
61g
Sodium
968mg
Cholesterol
153mg
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