Smoked Turkey Breast

🛒 Ingredients

• Turkey Breast, boneless, skinless 170 g · 208 kcal

👨‍🍳 Instructions

1. To prepare the brine, dissolve 1 cup kosher salt and 1/2 cup brown sugar in 4 cups of hot water in a large container. Add 8 cups of cold water, 2 bay leaves, 1 tablespoon black peppercorns, and 4 crushed garlic cloves; stir to combine.
2. Submerge the turkey breast in the cooled brine, ensuring it is fully covered. Refrigerate for 8-12 hours; do not brine longer than 12 hours.
3. Remove the turkey from the brine, rinse thoroughly under cold water to remove excess salt and aromatics, then pat it completely dry with paper towels.
4. Place the turkey breast on a wire rack set over a baking sheet and air dry in the refrigerator for 2-4 hours, or until the surface feels tacky (a pellicle forms).
5. Preheat your smoker to a consistent temperature of 225-250°F (107-121°C) with your chosen wood chunks; apple, hickory, or cherry wood are excellent choices for turkey.
6. Place the turkey breast directly on the smoker grates and smoke until the internal temperature reaches 165°F (74°C) in the thickest part, which typically takes about 3-5 hours.
7. Once cooked, remove the smoked turkey breast from the smoker, tent loosely with foil, and let it rest for 15-20 minutes before slicing against the grain and serving.