Ingredients
- Turkey Breast, skin on, no wings – 4lbs to 5lbs
Brine Ingredients Per Gallon Of Water
1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)
- 1 Tbsp. Pepper
- 1 Tbsp. Garlic powder
- 1 Tbsp. Onion powder
- 1 Tbsp. Old Bay
- 1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
- 1 Bay leaf
- 1 cup of salt
Bassman’s Turkey Rub
- 1 Tbsp. Pepper
- 1 Tbsp. Onion powder
- 1 Tbsp. Salt Oregano
- 1 Tbsp. Emeril’s Essence (The Original Essence)
Brining
- Soak 2 fresh turkey breasts overnight.
- The next day rinse well and pat dry.
- Apply olive oil & your favourite rub, on and under skin–leave skin on.
Smoking
- Let sit for 30-45 minutes at room temperature.
- Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
- Smoke/cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
- After smoke/cooking, let turkey rest for 10 minutes.
- Remove breast from bone, and slice against the grain.