Description
Succulent garlic herb smoked turkey elevates holiday feasting with its aromatic blend of savory herbs and smoky undertones. Tender meat promises a delightful centerpiece that will leave guests craving more at your festive gathering.
Ingredients
Scale
Protein Base:
- 6.8 pounds bone-in turkey breast
Brine Liquid and Seasonings:
- 6 cups water
- 0.25 cup salt
- 2 tablespoons sugar
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 cloves garlic, crushed
- 57 black peppercorns
Dry Rub and Herbs:
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.25 teaspoon ground sage
- 1 teaspoon dried parsley
- 4 tablespoons unsalted butter, room temperature
Instructions
- Craft a flavor-infusing liquid by heating water and dissolving salt and sugar, creating a foundational base for the brine.
- Enhance the brine with aromatic fresh herbs, pungent crushed garlic, and spicy peppercorns. Incorporate cold water to rapidly cool the mixture and dilute its intensity.
- Transfer the turkey breast into a spacious containment vessel, completely immersing it in the prepared brine. Seal tightly and refrigerate for a prolonged marination period of at least 12 hours, allowing deep flavor penetration.
- Extract the turkey from its briny bath, meticulously patting the surface dry with absorbent towels. Discard the used brine solution.
- Configure the smoker to a precise temperature of 225°F, establishing an ideal cooking environment for infusing smoky nuances.
- Blend dry rub components to create a complex seasoning mixture that will elevate the turkey’s flavor profile.
- Massage softened butter across the turkey’s exterior, creating a luxurious moisture barrier. Liberally coat the surface with the prepared dry rub, ensuring comprehensive coverage.
- Carefully position the turkey breast within the smoker, allowing gentle smoke to permeate and tenderize the meat.
- Monitor the cooking process, maintaining the turkey in the smoker until its internal temperature reaches a safe 165°F, typically requiring 3.5 to 4 hours of patient smoking.
- Once cooked, remove the turkey and allow it to rest, permitting juices to redistribute and ensuring maximum tenderness before slicing.
Notes
- Customize the brine by experimenting with different herbs like rosemary, thyme, or bay leaves to infuse unique flavors into the turkey.
- Choose kosher salt for better brining results, as its larger crystals distribute more evenly and help retain moisture during smoking.
- Keep the turkey covered during resting to maintain its temperature and allow juices to redistribute, ensuring a more tender and succulent meat.
- Consider using a digital meat thermometer for precise temperature tracking, preventing overcooking and guaranteeing a perfectly smoked turkey breast.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 100 mg