Smoked Turkey Breast

Ingredients

• 1 bone-in turkey breast, 5–7 lb
• 8 cups cold water
• ½ cup kosher salt
• ¼ cup brown sugar
• 2 tbsp olive oil
• 2 tbsp poultry rub
• 4 tbsp softened butter
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• 1 cup chicken stock

Instructions

1. 1

   Dissolve salt and sugar in water. Brine the turkey under refrigeration for 8–12 hours, then rinse briefly and pat very dry.

2. 2

   Mix butter with rosemary and thyme. Loosen the skin and spread half beneath it; rub the outside with oil and poultry seasoning.

3. 3

   Heat the smoker to 275°F with apple or cherry wood. Place the breast skin-side up and add stock to a pan beneath it.

4. 4

   Smoke until the thickest part reaches 158–160°F, rotating once if your smoker has a hot side. Increase heat near the end if the skin needs browning.

5. 5

   Rest loosely tented for 20 minutes; carryover cooking should bring it to 165°F. Remove each breast lobe from the bone and slice across the grain.