Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 19 2012
Smoked Turkey
Brine Ingredients Per Gallon Of Water
1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)
1 Tbsp. Pepper
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 Tbsp. Old Bay
1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
1 Bay leaf
1 cup of salt
Turkey Rub
1 Tbsp. Pepper
1 Tbsp. Onion powder
1 Tbsp. Salt Oregano
1 Tbsp. Emeril’s Essence (The Original Essence)
Brining
Soak 2 fresh turkey breasts overnight.
The next day rinse well and pat dry.
Apply olive oil & your favorite rub, on and under skin–leave skin on.
Smoking
Smoked Turkey BreastLet sit for 30-45 minutes at room temperature.
Pre-heat smoker to 200-220°F. Alternate between cherry & hickory, every other one.
Smoke/ cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
After smoke/ cooking, let turkey rest for 10 minutes.
Remove breast from bone, and slice against the grain.