Ingredients
- Turkey Brine
- - 1 (6-7) Bone-In, Skin-On Turkey Breast
- - 4 Qts Cold H2O
- - 3/4 Cup Kosher Salt
- - 1/3 Cup Brown Sugar
- Herbed Butter
- - 8 Tbsp Butter @ Room Temp
- - 1/4 Cup (Mix of chopped : Parsley / Sage / Rosemary / Marjoram / Oregano)
- - 1 Clove Garlic ; finely chopped
- - 1 Tbsp Fresh Lemon Juice
- - 1 Tsp Fresh Lemon Zest
- - 1/2 Tsp Black Pepper ; freshly ground
Preparation
Step 1
Remove any excess fat from the breast. In a large stockpot, combine the water, kosher salt, and brown sugar, and stir until salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged.
Drain and pat dry turkey with paper towels; discard the brine. Put the breast on a roasting rack.
For the herb butter: In a microwave- safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.
Loosen the Skin and insert 2 Tbsp of herbed butter under the skin on each side of the breastbone. Distribute butter evenly and push out any pockets of air.
Melt remaining 4 Tbsp of herbed butter in the microwave using medium-low heat Brush the outside of the Turkey with some of the melted butter.
Set the Smoker to 225 degrees F. 30 to 40 minutes per lbs.
Use any of the remaining herbed butter to bast when there is 1-1/2 hours left before it should be done.
Best to remove Breast when internal Temp = 150 F. Foil Tent Bird Breast Side Down for a Half an Hour to allow juices to disperse. Bird Temp will rise once removed from Smoker. Breast is done when internal temp = 160 degrees.
Types of Woods
- Combo of Oak & Apple
- Used Cherry on T-Day '18