Pecan Smoked Brined Bone-In Turkey Breast

posted in: Turkey 0

Once you’ve brined a Turkey you’ll never go back!!  I love the Christmas Holidays cause you can find some great bargains on Turkeys.  Got me this 9 lb $18 Bone-In Turkey Breast for $9.

Used the following recipe for the brine: 1 gallon of water, 1 cup of sugar, 1/3 cup of brown sugar, ½ cup of pickling or kosher or sea salt, 1½ cups of apple juice, and Lawry’s Herb & Garlic Marinade with lemon juice (12 oz).  Into the fridge for 16 hours.

Removed the Turkey Breast from the brine after 16 hours and patted her dry before rubbing some Annie’s Roasted Garlic EVOO under/on the skin for the glue and seasoned under/on the skin with Plowboys BBQ Yardbird Rub.  Back in the fridge for 2 hours.

Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 180ºF (smoke setting) using Pecan wood BBQ pellets.  Smoked the Bone-In Turkey Breast for 2½ hours with Pecan.  I find that my Roaster “V” Rack works great for this task.

After 2½ hours of smoke I bumped the temperature to 325ºF until the Internal Temperature of the breast reached 165ºF.  Rested the breast under a foil tent for 30 minutes before serving.

The Money $Shot$ …  Pecan Smoked Brined Bone-In Turkey Breast served with some steamed potatoes, poultry gravy, and a side of mixed vegetable …  Words fail me when I try to describe how moist and delicious one of these pecan smoked brined Turkey Breast turns out.  It just melts in your mouth.

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