| Prep Time | 4 to 5 hours |
| Cook Time | 1 1/2 to 2 hours |
| Servings |
people
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|
Ingredients
BRINE
Instructions
HEAT smoker to 250ºF with 1 cherry wood log and 1 hickory wood log.
REMOVE skin and bone from turkey breast, and brine for 4-5 hours (1 hour of brine time per pound of meat).
REMOVE from brine and season with salt and pepper.
PLACE into smoker for roughly 1 ½ to 2 hours or until internal temperature reaches 140ºF. Then, wrap in foil with 1 tbsp butter and 4 sprigs of thyme.
REST in a cooler for 30 minutes to an hour. Slice and serve on it’s own or as a sandwich on your favorite bread rolls.
|
Ingredients
BRINE
|
Instructions
HEAT smoker to 250ºF with 1 cherry wood log and 1 hickory wood log.
REMOVE skin and bone from turkey breast, and brine for 4-5 hours (1 hour of brine time per pound of meat).
REMOVE from brine and season with salt and pepper.
PLACE into smoker for roughly 1 ½ to 2 hours or until internal temperature reaches 140ºF. Then, wrap in foil with 1 tbsp butter and 4 sprigs of thyme.
REST in a cooler for 30 minutes to an hour. Slice and serve on it’s own or as a sandwich on your favorite bread rolls.
|
Recipe photo by Taylor Donohue
