It was really hot today. And by hot, I mean 100+ degrees F outside. In fact, it’s supposed to be in the high 100s and mid-70s at night for the next five days. That’s a whole lot of ridiculousness. Yuck. So my goal for the next week is to not use the kitchen. At all. Okay, so that’s a slight exaggeration. I’d like to not turn on the stove or oven. The PG&E bill is already going to be out of control. I’m scared. But I digress.
So to continue on with smoking some more meat, I threw on a maple-brined turkey breast while my brisket was also smoking. Uhm. Oh. Holy. Chopsticks. Why haven’t I ever smoked a turkey breast, let alone a turkey before?! The smell and taste of the smoked turkey was intoxicating. It was just pure deliciousness. I am now a firm believer that turkey should never be consumed unless smoked. Tomorrow, sandwiches. Thanksgiving, here we come!
Maple Brined, Apple Wood Smoked Turkey Breast on the Big Green Egg
1 (4 pound) turkey breast, bone-in
6 bay leaves, rinsed
6 sprigs thyme, rinsed
6 sage leaves, rinsed and slightly bruised
1 carrot, diced
1 small to medium white onion, diced
1 cup good quality maple syrup
1/3 cup brown sugar
1 head garlic, 1/4 inch cut off from the top
1/2 cup salt
2 tablespoons whole black peppercorns, slightly crushed
Applewood chips, soaked for at least 30 minutes
Place turkey breast in a large stock pot, and add just enough water to cover. Place all ingredients into the stock pot, and stir until well incorporated. Cover and refrigerate for at least 12 to 24 hours.
Heat the Big Green Egg (or smoker of your choice) until it reaches a stable temperature of 225 degrees F. Add the wood chips when the coals are hot. Place a disposable drip pan underneath the turkey. Cook the turkey, skin side up, until the internal temperature is 160 degrees F (about 1 hour per pound).
Remove from the smoker, wrap with foil, and place in an empty ice chest to allow the juices to redistribute.
Slice and serve.
Looks so good!
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Glad I found your blog! This sounds a lot like the brine I use for my Thanksgiving turkey. It always tastes even better the second day!
It definitely is better as left overs the days after, and especially in sandwiches! :). Cheers!
mmmm looks incredibly tasty, will have to try this one out! Thanks
Thanks for stopping by! Once you smoke your own turkey, you won’t ever look at smoked turkey the same way 🙂
Looks like a great recipe. Happy Thxgiving….at least in Canada, ours is coming up next weekend.
Thanks for stopping by! Hope you enjoyed your Canadian Thanksgiving! 🙂
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Mmmmmmm that looks GREAT.
Are you a meesh too? I’m a meesh who studied to be a pharm tech who thought she wanted to go and get her pharm.D but is now planning on opening her own candy business!
What is the big green egg?
It is the most amazing ceramic grill that roasts, grills, bakes, smokes, and makes amazing wood fired pizzas! 🙂 I’ve ditched my gas grill for this sucker! 🙂
Wow, that looks seriously amazing! Thanks for sharing x
Do you rinse the brine off before placing the turkey on the Big Green Egg? Or, do you just take it out of the brine and throw it directly on? Do you brush on any sort of maple glaze while smoking? Want to try this for Thanksgiving…thanks!!!
I do not rinse off the brine. I usually just pat it dry with some paper towels. I think the maple glaze on the turkey would be a great idea! I haven’t tried it, but I might now 🙂
Do you pull the turkey from the stock pot after brining? If so, what do you do with the onions carrots and all that deliciousness?
Yep! Just remove the turkey from the stock pot after brining. Unfortunately, I discarded the onions and carrots. Such a waste, I know!
I’m doing a 7 pound turkey breast. Should I adjust the brine to match the bigger bird?
Great question! Yes, I would ensure that the brine match the bigger bird. Cheers!
Do you cook it indirect with the plate setter or direct? Thanks.
Indirect with the plate setter. Cheers! 🙂