How to make it

  • mix all brine ingredients together and place in a non metallic container ( I use a styrofoam cooler)
  • Place turkey in brine and refridgerate ( if you use a cooler place lots of ice in it and you won't have to put in the fridge)
  • Leave Turkey in the brine between 12 and 24 hours.
  • Start your smoker,(if you don't have a smoker you can use a kettle grill put coals on the outer ring for indirect heat place a pie pan in center of grill filled with water for the moisture and use apple wood chunks for the smoke)
  • Pat your breast dry with paper towels and put in the smoker
  • smoke between 230- 270 degrees for about 21 min. a pound or until an instant read thermometer reads 170 degrees
  • Let the breast rest for at least 15 min.
  • Enjoy

Reviews & Comments 4

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  • petunia97 5 years ago
    This is how we like turkey and also cajun fried!! You have a great recipe here!
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    " It was excellent "
    peetabear ate it and said...
    this sounds really good Bobby... will have to think about digging out the smoker...!!!^5
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    " It was excellent "
    gapeach55 ate it and said...
    Sounds so yummy! I love smoked Turkey.
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    " It was excellent "
    gagagrits ate it and said...
    OK, OK, I guess I will have to invest in a smoker, between you and Linda, all these wonderful recipes, I just drool over. Turkey is one of my favorites, smoked is even better....:)
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