DeepFried Turkey Instead?Click Here for the instructions.
Smoked Turkey
This is a nice change and moist delicious Turkey to try.
I have always wanted to make my own brine and now I don't know what took me so long!
What a juicy beautiful Turkey breast.
Ingredients:
Turkey Breast (mine was a fresh one from the local butcher around 6 lbs.)
Salt and Pepper
Optional: cayenne pepper and garlic powder
Brine:
1 gallon of water
1 cup of salt
3/4 cup of granulated sugar
Thaw your turkey in the refrigerator according to the label if using a frozen breast. This brine takes 2 hours of time for a 6 lb turkey. You may want to start out early in the morning.
Pour the salt and sugar into the water and stir. Add the turkey breast and let it sit in the fridge for approximately 2 hours.
After the two hour of soaking the Turkey in the brine rinse the turkey breast very well to remove the brine. Pat dry and add some salt and pepper, I also use cayenne and garlic powder on top.
You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. You don't need a smoker; any covered grill will give the same effect. Simply place the turkey breast on the cool side of the grill and use soaked wood smoke flavored chips.
Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from brine discard Place turkey, skin side up, on grill rack coat generously with cooking spray over left burner. Cover and cook 2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving.
Bourbon Sauce for Brined Smoked Turkey Breast
1/4 cup canola oil or 1/4 cup butter
4 cloves of minced garlic
1 cup bourbon or Tennessee whiskey
1/2 cup ketchup or tomato sauce
1/2 cup lemon juice
1/2 cup apple cider vinegar
1/3 cup dark molasses
1/3 cup Worcestershire sauce
2-3 tablespoons brown sugar
Salt to taste
Saute minced garlic in a pan with butter. Add bourbon. Boil for around 5 minutes.
Add the ketchup, lemon juice, vinegar, Worcestershire sauce, molasses, and the sugar. Stir and cook on low.
Let the sauce cook until it thickens, around 20 minutes.
Serve Turkey with Bourbon Sauce, or it's just delicious without anything on it!
Alternate Recipe:
If you don't want to brine your Turkey here is a wonderful marinade for the Turkey before you smoke it.
Spiced Smoked Turkey Breast (make as an alternative to a Brine, proceed with the same cooking instructions for a smoked Turkey Breast)
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons unsweetened cocoa
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon dried thyme
2 garlic cloves, minced
1 (6-pound) whole turkey breast
2 cups mesquite chips
Cooking spray
Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.
We like the hickory wood chips for our taste or mesquite.
Preheat gas grill to medium-hot (350 to 400) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coat generously with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.
