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Smoked Turkey Breast
- 2 cups non-iodized sea salt
- 1 cup brown sugar
- 1 Tbsp ground thyme
- 1 Tbsp rubbed sage
- 1 Tsp black pepper
- 6 cloves garlic, minced
- 1 fresh turkey breast, apx 2.5 lbs
- 2 gallons non-chlorinated water
- good oak, hickory, or apple-wood charcoal
- indirect heat outdoor smoker
- Add water plus dry ingredients to container and mix well
- add turkey breast to liquid and put into fridge
- soak in fridge for about 1 1/2 hours (approximately 30 min per pound of turkey)
- add charcoal to smoker, and bring up to steady 250 degrees
- place turkey breast in center of the smoker, and shut the lid
- turkey should cook for apx 45 minutes per pound, or until internal temperature is 170 degrees.
- remove turkey breast from smoker, and let it rest for at least 15 minutes
- remove the skin, and slice it any way you want
There's nothing like home-smoked turkey breast. Using this method, it will come out tender, moist and delicious. Serve it with all the fixins, or just slice it up and have a terrific turkey sandwich. Enjoy!
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