Smoked Turkey Breast

Prep Time: 20 minutes

Cooking Time: 10 hours & 5 Minutes

Servings: 8-10 persons

Ingredients

• 1 bottle apple cider, 64 oz.
• ½ cup sugar
• ¼ cup apple cider vinegar
• ¾ cup kosher salt
• 3 sprigs thyme (4-inch)
• 2 sprigs rosemary (4-inch)
• 10 fresh sage leaves
• 1 garlic bulb, cut in half
• 4 cups ice cubes
• 5 ¾ to 6 pounds bone-in turkey breast
• 4 wood chunks, hickory

Directions

1. Combine cider with apple cider vinegar, garlic bulb, thyme, rosemary, sage leaves & kosher salt, in a stockpot; boil over medium-high heat & then let simmer for 5 minutes, while stirring in between. Remove from the heat and add ice in it. Let it completely cool, for an hour.
2. Place the turkey in brine; ensure that it’s covered completely & let sit for several hours.
3. Preheat your smoker to 225-250 F, place the wood chunks on coal and maintain the temperature for 15 to 20 minutes.
4. Take out the bird from the brine and pat it dry with paper towels. Smoke the turkey and maintain the temperature for 3 ½ to 4 hours.
5. Take out the turkey now and let sit for 15-20 minutes before carving.