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First Turkey Breast No Que View though

post #1 of 8
Thread Starter 
I smoked my first Turkey Breast the other day and it was the best Turkey I have ever had. Here is what I had done, borrowing from my Thanksgiving Day routine, I do every year. I did a split breast as my wife is a vegetarian and it is just the two of us.

Fruit and Spice Brine Mix (makes about 3 cups):


1 cup sea salt
¾ cup sugar
3 or 4 star anise
1 tablespoon whole black or pink peppercorns (I used black)
6-8 cardamom pods
1 tablespoon dried orange peel
1 tablespoon dried lemon peel
2 tablespoons dried rosemary
5 whole allspice berries, crushed
4 juniper berries, smashed
1/2 teaspoon crushed red pepper

(Dried spices, everything but salt and sugar, blended into a powder to be able to reduce the recipe amounts and still have the correct proportions of spices.)

Used 5/8 Cup of above spice mix and brought to a boil in a mixture of 3 Cups Apple Cider and 3 Cups of water. Cooled the Brine Mixture and added the turkey breast. Brined in the refrigerator for 8 Hours.

Rinsed well with cold water and patted dry with paper towels. Then put it in the refrigerator, uncovered, for 7 hours to air dry.

Started the smoker and added 3 oz. Apple Wood Chunks. When at 225 degrees added the turkey breast which had been taken out of the refrigerator to lose the chill. Used a probe thermometer set at 157 degrees. Added another 3 oz. Apple Wood Chunks 35 minutes later. (No smoke was seen chunks looked exhausted.

I hope I haven't been to long winded. Let me know if I have. Thanks.
post #2 of 8
Sounds great, thanks for the recipe, and welcome aboard!
post #3 of 8
Sounds like a very good recipe on turkey. Next time I do chickens I am going to try it.
post #4 of 8
3 or 4 star anise ??????????????? help pleaee :)
post #5 of 8
Thread Starter 
JaxGators... Were you being facetious? If not it is a "star shaped" spice I use only for this brine, but others use it often for other things. See the Wiki at for more information on it.
post #6 of 8
Thread Starter 

Star Anise

Star Anise is a "Star" shaped spice. Some say it has a flavor like licorice. I only use it in my poultry brine, but it has many uses. See the Wiki
post #7 of 8
lol no.. I had no clue what it was,Thx for the info .
post #8 of 8
Thread Starter 

If you try this recipe

I hope the information is/was helpful. Be sure to pay close attention to the steps of rinsing well after the brining and patting dry with paper towels. Otherwise you will get a black coating on the skin. Also you may have to use a high temp finishing step or the skin will not get much color. Enjoy.
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