Smoked Turkey Breast

Name: Smoked Turkey Breast
Prep time: 10 h 5 min
Cook time: 10 h 5 min
Total time: 10 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 2 kilograms apple cider; 59 milliliters apple cider vinegar; 10 fresh sage leaves; 1 garlic bulb, cut in half crosswise; 946 milliliters ice cubes; 177 milliliters kosher salt (such as Diamond Crystal); 2 sprigs (4-inch) fresh rosemary; 118 milliliters sugar; 3 sprigs (4-inch) fresh thyme; 3 kilograms bone-in turkey breast; 4 hickory wood chunks

Smoked Turkey Breast might be just the main course you are searching for. This recipe makes 10 servings with 389 calories, 57g of protein, and 5g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have rosemary sprigs, garlic bulb, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 10 hours and 5 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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.

Ingredients you will need

Cider

Equipment you will use

Dutch Oven

Remove from heat. Stir in ice. Cool completely (1 hour).

Ingredients you will need

Ice

Place turkey in brine; cover and chill 5 to 12 hours.

Ingredients you will need

Whole Turkey

Brine

Prepare smoker according to manufacturer's directions, bringing internal temperature to 225 to 250; maintain temperature 15 to 20 minutes.

Place wood chunks on coals.

Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225 and 250, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 16

Ingredients you will need

Whole Turkey

Brine

Meat