Ready in 2 hours 50 minutes
I wanted to try smoked turkey, but didnt want to commit to a FULL bird
Place the breasts in the brine, ensuring that they are covered completly, add water if more liquid is required.
You will have to add a heavy plate on top of them to keep them submersed in the brine.
Cover and refrigerate (over night)
Take out of the Brine, rinse thoroughly and pat dry. Wrap bacon around the breasts (be decorative if you would like)
I use a digital thermometer to make sure the meat cooks to 160F
I also have an electric smoker, which makes it easy to keep consistant temperatures.
Smoker needs to be at 225 F
Applewood, Cherrywood are good to use!
To keep the turkey moist I also use the Brine in the drip pan (why waste it)
It will take approx 2.5 hours to cook to 160F
Take out of smoker, wrap in foil and let stand atleast 30 minutes.
This looks wonderful can be cut at the table OR beforehand.. amazingly moist!
bmcnurlan 1y agoThis was the first turkey breast that I have done. Because of time limits, I did not marinate the turkey overnight. Instead, I put the turkey into the oven with all of the brine. Covered the pan with aluminum foil so that the juice would not evaporate. Pushed the inside edge of the foil slightly down into the pan so that the condensate would drip back into the pan and not into the oven. 30 minutes into the cooking cycle, I pulled the bird out and ladled the juices over the top. I recovered it with foil and put it back in for another 30minutes. I skipped on the bacon, but the turkey breast still came out moist. Also poured the juice, from the pan, into a measuring cup and poured some onto the bottom of the serving plate. As the meat was carved off, I turned the slices over, on both sides, into the juice and then served. It was a very moist bird. I'm looking forward to doing this again for Christmas dinner.
mcgaled 5y agoTake out of smoker, wrap in foil and let stand atleast 30 minutes. This looks wonderful can be cut at the table OR before. [I posted this recipe.]