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December 30, 2009
Smoked Turkey Breast Sandwiches

I finally discovered the magic of a brine. The following recipe is a very basic recipe that includes a brine and a relatively short smoke. This turkey turned out so juicy!

smoked turkey with a brine

Turkey Breast
Salt and Pepper

For the brine:
1 gallon of water
1 cup of salt
3/4 cup of granulated sugar

Thaw your turkey in the refrigerator according to the label. When the turkey is thawed prepare your brine. This brine only takes approximately 2 hours for a 6 lb turkey so prepare it in the morning and after the smoke you'll be ready for a late lunch.

Pour the salt and sugar into the water and stir. Add the turkey breast and let it sit in the fridge for approximately 2 hours.

a turkey breast brine recipe

rinse your brine

In the meantime prepare your grill for 250 degree smoking. I aim for approximately 6-7 lit coals on each side of the grill for indirect smoking.

After the two hour brine be sure to rinse the turkey breast very well to remove the brine. Pat dry and add some salt and pepper on top.

indirect smoking a turkey breast that has been brined.

I used hickory wood chips for this smoke. After two and a half hours of maintaining an average temperature of 250 degrees the internal turkey temperature was 160 degrees. This is the temperature that I was aiming for so I removed the turkey from the grill and wrapped it in aluminum foil to rest for about 15 minutes.

smoked turkey after 2 hours

smoked juicy brined turkey

What a gorgeous turkey breast!

slicing a smoked juicy brined turkey

After allowing the turkey breast to rest I sliced it. Very juicy! A brine really makes a turkey breast juicy.

smoked turkey on amoroso hoagie roll

Because I always have a large supply of Philly Amoroso Hoagie Rolls, I toasted some hoagie rolls, added some mayo, iceburg lettuce and swiss cheese and had probably the best turkey sandwich I've ever had in my life. Wow!

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