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Рецепт Smoked Turkey Breast
by Global Cookbook

Smoked Turkey Breast
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Ингредиенты

  • 1 x turkey breast
  • 1 quart water
  • 1/4 c. non-iodized table salt, or possibly 1/3 c. coarse (kosher) salt
  • 3 Tbsp. dark brown sugar
  • 1/8 tsp white pepper
  • 1/2 med bay leaf, crumbled

Инструкции

  1. Multiply the brine recipe as needed to make sufficient to completely submerge the turkey breast. Stir till salt and sugar are dissolved.
  2. Put the turkey breast in a large Ziploc bag, fill with brine, squeeze out all the air and seal; or possibly put turkey breast in a large bowl, put a small plate on top to hold it under, and fill bowl with brine. Chill for 24 to 48 hrs (no longer, or possibly the meat will be too salty).
  3. Remove turkey from brine, rinse, and dry. Rub lightly with veg. oil. Slow-cook in a smoke-cooker, or possibly covered barbecue using the indirect heat method, and adding water-soaked smoke chips from time to time. Place a meat thermometer in the thickest part of the breast and cook till it reaches 165 to 170 degrees. If skin looks dry at any point, brush with a little more oil.
  4. For best flavor and appearance, cold to room temperature, slice, and serve at once. Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.