Smoked Turkey Breast
Recipe from Family Circle

Soaking the turkey breast in the spicy brown sugar brine helps keep the meat moist and juicy, even after 1 1/2 hours of smoke cooking.


Smoked Turkey Breast


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Prep Time: 1 hr 15 mins
Total Time: 2 hrs 45 mins
Servings: Makes 10 servings.
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Ingredients
 
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  •     Brine:On Sale
  • 1/2  cup  kosher or coarse saltOn Sale
  • 1/2  cup  firmly packed dark-brown sugarOn Sale
  • 1  cup  hot waterOn Sale
  • 3  cups  cold waterOn Sale
  • 1  medium-size  onion, halved and thinly slicedOn Sale
  • 2  cloves  garlic, slightly crushedOn Sale
  • 1    jalapeno chile, slicedOn Sale
  • 1  tablespoon  chili powderOn Sale
  • 1  teaspoon  ground cuminOn Sale
  • 12    whole black peppercornsOn Sale
  •     Turkey:On Sale
  • 1    whole turkey breast, with bones and skin (about 5 pounds)On Sale
  • 1-1/2  cups  mesquite wood chipsOn Sale
  •     Grilled Corn Salsa (see recipe on www.familycircle.com)On Sale
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Directions
1.
Brine: In a large bowl or pot, stir together the salt and brown sugar. Add hot water; stir to dissolve the salt and sugar. Then add the cold water, onion, garlic, jalapeno chile, chili powder, cumin and peppercorns and stir to combine.
2.
Turkey: Place turkey and brine in 2-gallon plastic food-storage bag or large deep bowl; seal. Refrigerate overnight, turning occasionally.
3.
Soak wood chips following package directions.
4.
Remove turkey breast from brine; pat dry with paper toweling. Drain the wood chips; place the chips in a small foil pan.
5.
Prepare outdoor grill with hot coals arranged for indirect grilling, placing foil pan with chips in corner of grill and over direct heat. Or heat gas grill for indirect grilling with foil pan. Grill is ready when chips begin to smoke, about 5 minutes. Grill turkey, breast side up, over indirect heat, covered, for 1-1/2 hours or until instant-read thermometer inserted in thickest part registers 170 degrees F. Let turkey rest 10 minutes before carving. Serve with Grilled Corn Salsa. Makes 10 servings.

Oven Method
Heat oven to 375 degrees F. Place turkey breast on rack in shallow roasting pan. Roast for 1-1/2 hours or until internal temperature registers 170 degrees F on instant-read thermometer. If turkey browns too quickly, cover loosely with aluminum foil. (Do not try smoking the turkey with wooden chips using the oven method.)
Nutrition information
Calories 289, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 111 mg, Sodium 660 mg, Carbohydrate 1 g, Fiber 0 g, Protein 43 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Smoke a Turkey
If you think Thanksgiving is the only time of year to test your skills at smoking a turkey, think again. This slow-cooking method infuses the meat with a savory and smoky flavor that's as good during the warm spring and summer months as it is during the cool holiday season. Like roasting, smoking uses low, indirect heat. But it's more than just heating--this method actually adds a rich flavor to the meat, which can be influenced by your choice of wood chips, herbs and other flavorings you put directly on the heat source in your smoker. And since the process take several hours, you can make a day out of smoking your turkey. So, break out the Frisbee, lounge in the hammock and soak up the sun and fresh air, while the smoker does all the work.

Recommended Recipe:
Smoked Turkey Breast
Smoked Turkey Breast

This smoked turkey breast is great for entertaining because it feeds a crowd. Plus there's not much to do except wait while the brine turns the bird luxurious and then wait again until the grill turns it irresistible.

See Recipe

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