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Quick Brined Turkey Breast

This quick brine could be used for either chicken or turkey. If the selection is boneless it will take the brine quicker than a bone in cut. Use on the Green Egg or Smoker/Smokehouse. I prefer the whole turkey breast rather than the boneless turkey variety as it seems to have more flavor.

The recipe does not contain nitrates so bring temperatures up before placing on smoker and do not smoke below 225-250F. For breasts, upon reaching internal temperature of 145F let cook for another 11 minutes and remove from heat. The 12 minutes will finish the breast without drying out.

If cooking a whole turkey, remove the legs and thighs in advance and smoke separately up to 165F.

Quick Brined Turkey Breast

Ingredients:

1 cup DC salt
1 cup sugar
cold water to cover both in a large pot
2 tbsp dried thyme
2 tbsp dried rosemary

Preparation:

Dissolve the salt and sugar in the water simply by stirring until clear.
Add thyme and rosemary and stir
Open the turkey package, drain off the liquid and discard the gravy package
Place breast in the brine covering with the liquid and cover in the fridge overnight. Dont go more than 12 hrs or it might be too salty
Next day, remove breast and pat dry
Sprinkle liberally with your favorite dry rub
Smoke at 225 - 250F using hickory or cherry until internal temp of 145F is held for 12 min
Remove from smoker and let cool.
Place in refrigerator overnight and chill
Slice thinly and serve on sandwiches or traditionally with dressing, gravy and other side dishes.

Urban Cowgill 10-2024

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