Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Serves: 8
Ingredients:
For the Brine:
- 8 quarts water
- 1 cup + 1 teaspoon kosher salt
- 1/3 cup brown sugar
- 1/2 cup molasses
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 7 fresh sage leaves
- Ice
For the Turkey:
- 2 tablespoons unsalted butter, softened
- Your Favorite Pultry Rub
Instructions:
- Make the Brine: In a large pot, combine all brine ingredients. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat, add ice, and stir until melted. Let the brine cool completely.
- Brine the Turkey: Place the turkey breast in the cooled brine, ensuring it’s fully submerged. Refrigerate for at least 24 hours.
- Prepare the Smoker: Preheat your Smoker grill to 375°F (190°C).
- Prepare the Turkey: Remove the turkey from the brine, rinse thoroughly, and pat dry. Spread the softened butter evenly over the skin, then season generously with your favorite Pork & Poultry Rub.
- Smoke the Turkey: Insert a meat probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165°F (74°C), about 2 to 2 1/2 hours.
- Rest and Serve: Remove the turkey from the grill and let it rest for 15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful breast.
Enjoy your delicious smoked turkey!
