Me and my lovely wife are smoking a couple of turkey breasts today. She made a brine last night and they spent the night in the frig soaking it up. We got the smoker going and put them in a 7:30 this morning. More to come.
I'm about to use your recipe tomorrow, wish me luck! My first smoked turkey (trying to perfect before thanksgiving!)Here are the done birds.
My wife made the brine last night
640z apple cider
3/4 cup kosher salt
1/4 cup apple cider vinegar
3 (4inch) fresh thyme sprigs
2 (4inch) fresh rosemary
10 fresh sage leaves (I use only a couple)
1 garlic bulb, cut in half crosswise
4 cups ice cubes
1 (5 3/4- to 6- lb.) bone in turkey breast
4 hickory wood chunks
Preparation
1. Bring cider and the next 7 ingredients to a boil in a large stockpot or 8-qt. dutch oven over medium-high heat; reduce heat to medium and simmer, stirring occasionally, 5 minutes Remove from heat. Stir in ice. Cool completely (1 hour).
2. Place turkey in brine; cover and chill 5 to 12 hours.
3.Prepare smoker according to manufacturer's directions, bring internal temp. to 225* to 250*; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey from brine, pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225* and 250*, for 3 1/2 to 4 hours or until IT is 165* in the thickest portion.
5. Remove turkey, cover loosely with foil, and let stand 10 to 15 minutes before slicing.
I do mine in a MES with a AMNPTS I brine the chickens in the same brine recipe as used for the turkey. It took quite a while to get to 167* IT. They are real tasty this time. My Mother-in-law is going to make some smoked turkey pot pies out of some of this.