One of our favoirtes - Brined Turkey Breast

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misterdk

Fire Starter
Original poster
Dec 12, 2010
42
10
Apopka, FL
For Mothers day I decided to do the wife's favorite. Turkey breast. I made a simple brine of kosher salt, brown sugar, and some poultry seasoning. After cooling the brine down I put in two nice boneless turkey breasts that I picked up at our local Maine Source store. They soaked in the brine from about 9:00 Saturday evening till around 7:00 Sunday morning. I fired up the smoker around 6:45 Sunday morning. While I was waiting for it to get up to temp I rinsed off the breasts and rubbed a light coating of plain old poultry seasoning all over them, top and bottom.

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In the smoker and ready to go.

As soon as they were in the smoker, I added a couple of cups of Jack Daniels chips that I had rolled up in foil in the shape of a small log. Smoking lasted for about 1 1/2 hours. At that point I took the breasts off the rack an put them into the drip pan to prevent them from drying out while they finished cooking.

About 5 hours later, out they came and into the cooler for the trip down to the mother-in-laws for Mothers Day dinner.  We ate all but about 1 pound of the larger breast. the smaller one came home with us for sandwiches.

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This is the second breast all sliced up for sandwiches. You can just make out the center area about 1 inch thick where there is no smoke ring.

Just waiting for enough room to be able to eat a fresh smoked turkey sammy.  
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That is some real good looking turkey. Smoked turkey is my wife's favorite also. Darn, these pictures make me wish I had smoked a turkey breast today. 
 
Looking good.  I always use a brine on my poultry but usually just reach for a bottle of turkey bath
 
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