This past weekend our Arkansas based test kitchen decided to try brining and smoking a ten pound turkey breast. The results were pretty incredible. Consider yourself warned- this isn't a recipe you can just whip up in an afternoon; you'll need at least eight hours to let the turkey brine, plus cook time.
The Set Up
One of the best and easiest ways to make a juicy and tasteful turkey is to place it in a brine. (I have never done this before, so we are learning as we are cooking).
Brine Recipe:
1 gallon of water
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Old Bay
1 Tbsp of dried Rosemary (crunch this up to release the fragrances)
1 Bay leaf
1/2 - 3/4 cup of Salt
The brine should completely cover the turkey / turkey breast.
For my 10 pound turkey breast I needed (2) batches of brine. I poured off a little water, then placed the remaining ingredients into the water and shook to incorporate ingredients. Since I did not have room in the refrigerator, I used a small cooler to place the turkey breast and brine into, adding ice to ensure the temperature remained at 33 - 35 degrees F. Then, let the breast sit in the brine for at least 8 hours or overnight.
The Cooking
When you start the fire on the grill, pull turkey breast out of the brine, rinse it thoroughly and pat dry with paper towels.
If you want to additionally season the turkey breast, this is a perfect time to do so. I used poultry seasoning, but any seasoning you enjoy will work great. I also recommend placing some herbs in the cavity of the breast before placing it on the grill / smoker.
Set the grill up like shown below: coals / wood chips on one side and aluminum pan on the opposite side of the grill. In the aluminum pan, pour water to help assist in keeping the turkey moist.
Place the turkey breast on the grill over the aluminum pan.
Place the lid on the grill making sure the vent holes are over / on top of the turkey breast.
Add wood chips (I used mesquite chips for this turkey breast) every 30 minutes. I know some people prefer to soak their chips, but that's not how I roll. I like to add the wood chips dry; I believe it adds a better smoke flavor to the meat.
Smoke the breast for approximately 3 hours, or until the internal temperature hits 165 on an instant read meat thermometer.
Remove the breast and wrap in aluminum foil for at least 10 minutes. Fight the urge to sample!! Yes, it will smell good, but trust me it will taste better than it smells!! Just wait a little longer.
After 10 minutes carve up the turkey breast and enjoy.
Cooks Notes
1. This is a great recipe to make on Saturday or Sunday during football season because you place the meat on the grill and forget it. (Remembering to add wood chips every 30 minutes or so.)
2. If you are making this to impress your wife, remember to clean up after! She will be happy that you cooked, but upset about the mess left behind.
3. Speaking of cleaning, remember that poultry contains e coli, so be sure to use antibacterial soap or Lysol wipes to wipe down the counters and working surfaces periodically throughout the cooking process.
There you have it: a twist on traditional turkey. Paired with some roasted potatoes and corn on the cob; this is the perfect Sunday dinner. Impress your family this weekend with some delicious smoked turkey; and let us know how it turned out!
Stay Cool,
The Cool Dad Crew
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