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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Smoked Turkey Breast Recipe

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This recipe for Smoked Turkey Breast, by , is from Nugent Famjam Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paul Kaminsky


1 (64 oz) bottle apple cider
3/4 cup kosher salt
1/2 cup sugar
1/4 cup apple cider vinegar
3 (4") fresh thyme sprigs
2 (4") fresh rosemary sprigs
10 fresh sage leaves
1 garlic bulb, cut in 1/2 crosswise

4 cups ice cubes
1 ( 5 1/2# - 6 1/2# ) bone-in turkey breast
4 hickory wood chunks

Bring cider and next 7 ingredients to a boil n a large stockpot, over medium-high heat. Reduce to medium and simmer, stirring occasionally for 5 minutes..

Remove from heat and stir in ice cubes. Let cool completely~ about 1 hour.

Place turkey in brine. I use extra large zip lock bags but can use stock pot if you have room.

Let turkey brine for 5-12 hours or overnight.

Prepare smoker to 225-250*. Maintain heat and add chips.

Remove turkey from brine and pat dry with paper towels ( do not rinse turkey)

Smoke turkey till internal temp is 165*. Should take approx. 3 1/2 tp 4 hours at 225*.

Remove tyrker, cover with foil and et sit for 15 mins before carving.




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