Apple Cider Brined & Smoked Turkey Breast

We are experimenting with recipes for smoked turkey breasts in anticipation of Thanksgiving . . . and just because smoked turkey breast makes great lunch sandwiches. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. This recipe ia a variation of one found in a Southern Living Magazine.

Apple Cider Brined & Smoked Turkey Breast

4 cups water

4 cups apple cider

3/4 cup kosher salt

1/2 cup granulated sugar

1/4 cup apple cider vinegar

3 (approx. 4”) fresh thyme sprigs

2 (approx. 4”) fresh rosemary sprigs

10 fresh sage leaves

1 entire garlic bulb, cut in half crosswise

4 cups ice cubes

1 (5 3/4- to 6-lb.) turkey breast (Barry deboned ours)
Olive oil 
Favorite barbecue rub (such as Rendezvous Famous Seasoning®, Eat Barbecue Zero to Hero (a sweet rub)®, or Gates® rub - commercial or homemade) + a little salt & pepper

Hickory wood chips or chunksrder Ingredients

1. Bring water, cider, salt, sugar, vinegar, thyme, rosemary, sage and garlic to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
   
2. Place turkey in brine ; cover and chill 5 to 12 hours (I lined the container with an extra large bag before adding the turkey and brine.)
   
3. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey breast from brine, and pat dry with paper towels.
   
5. Brush breast lightly with olive oil and liberally cover with rub mixture + salt and pepper..
   
6. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
   
7. Slice thin when breast is cool. (Barry uses a meat slicer.)
   

Recipe without photos . . .
Apple Cider Brined & Smoked Turkey Breast

4 cups water

4 cups apple cider 

3/4 cup kosher salt

1/2 cup granulated sugar

1/4 cup apple cider vinegar

3 (approx. 4”) fresh thyme sprigs

2 (approx. 4”) fresh rosemary sprigs

10 fresh sage leaves

1 entire garlic bulb, cut in half crosswise

4 cups ice cubes

1 (5 3/4- to 6-lb.) turkey breast (Barry deboned ours)
Olive oil 
Favorite barbecue rub (such as Rendezvous Famous Seasoning®, Eat Barbecue Zero to Hero (a sweet rub)®, or Gates® rub - commercial or homemade) + a little salt & pepper

Hickory wood chips or chunksrder Ingredients

1. Bring water, cider, salt, sugar, vinegar, thyme, rosemary, sage and garlic to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
2. Place turkey in brine ; cover and chill 5 to 12 hours (I lined the container with an extra large bag before adding the turkey and brine.)
3. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey breast from brine, and pat dry with paper towels.
5. Brush breast lightly with olive oil and liberally cover with rub mixture + salt and pepper.
6. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
7. Slice thin when breast is cool. (Barry uses a meat slicer.)