Smoked Turkey Breast

This past weekend Sunday was my birthday & we decided to spend the day smoking a turkey breast on the grill. It was a perfect day for sitting in the sun and drinking a beer with the smell of apple wood smoke wafting around us. We debated whether to cook the turkey on the rotisserie or smoke it but I'm glad smoking won because the flavor was really amazing.

We brined the turkey overnight which helped it stay nice & moist. The herb wet rub, along with melted butter basted on while smoking, gave it an incredible color and flavor as well as a crispy skin. The smoke flavor really penetrates the meat.

As good as it was warm I think it might even be better later on cold. We've been enjoying it on sandwiches & in a pasta salad.

Smoked Turkey Breast

1 turkey breast, with bone, about 6 lbs

Turkey Brine

10 c water
1/2 c brown sugar
1/2 c soy sauce
1/2 c kosher salt
1 t cayenne pepper

In a container large enough to fit the turkey breast mix together the brine ingredients. Stir to dissolve the salt & sugar. Put the turkey in the pot, cover & place in the refrigerator. Let sit for at least 8 hours.

Remove the turkey from the brine. Rinses & dry.

Wet Rub

2 T brown sugar

2 T kosher salt

1 T paprika

2 t mustard powder

2 t dried sage

2 t dried thyme

1 t dried marjoram

1 t garlic powder

1 t onion powder

1 t ground black pepper

2 T olive oil

Combine all the ingredients together in a small bowl to make a paste. Add more olive oil if it seems to dry.

Rub all over the turkey including under the skin.

Smoking
(These instructions are for smoking on a gas grill. I imagine you can do a similar method with a charcoal grill or smoker but since we don't have either I don't know the exact instructions.)

Apple (or other fruit) wood chips
melted butter

Soak the wood chips

Heat the grill to about 300 F with the flames only on one side. Add the wood chips in a smoker box to that side. Let them heat
until they start to smoke then put the turkey in the side of the grill with no flame.

Let the turkey smoke for about 3 hours or (30 minutes per pound), basting with melted butter occasionally.

Add more wood chips to the box as needed. Smoke until the turkey reaches 165 F. Let rest about 10 minutes before carving.

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