BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 19 2012

Smoked Turkey

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Brine Ingredients Per Gallon Of Water

1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)

    1 Tbsp. Pepper
    1 Tbsp. Garlic powder
    1 Tbsp. Onion powder
    1 Tbsp. Old Bay
    1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
    1 Bay leaf
    1 cup of salt

Turkey Rub

    1 Tbsp. Pepper
    1 Tbsp. Onion powder
    1 Tbsp. Salt Oregano
    1 Tbsp. Emeril’s Essence (The Original Essence)


    Soak 2 fresh turkey breasts overnight.
    The next day rinse well and pat dry.
    Apply olive oil & your favorite rub, on and under skin–leave skin on.


    Smoked Turkey BreastLet sit for 30-45 minutes at room temperature.
    Pre-heat smoker to 200-220°F. Alternate between cherry & hickory, every other one.
    Smoke/ cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
    After smoke/ cooking, let turkey rest for 10 minutes.
    Remove breast from bone, and slice against the grain.