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Ingredientes
- 1 x turkey breast
- 1 quart water
- 1/4 c. non-iodized table salt, or possibly 1/3 c. coarse (kosher) salt
- 3 Tbsp. dark brown sugar
- 1/8 tsp white pepper
- 1/2 med bay leaf, crumbled
Direcciones
- Multiply the brine recipe as needed to make sufficient to completely submerge the turkey breast. Stir till salt and sugar are dissolved.
- Put the turkey breast in a large Ziploc bag, fill with brine, squeeze out all the air and seal; or possibly put turkey breast in a large bowl, put a small plate on top to hold it under, and fill bowl with brine. Chill for 24 to 48 hrs (no longer, or possibly the meat will be too salty).
- Remove turkey from brine, rinse, and dry. Rub lightly with veg. oil. Slow-cook in a smoke-cooker, or possibly covered barbecue using the indirect heat method, and adding water-soaked smoke chips from time to time. Place a meat thermometer in the thickest part of the breast and cook till it reaches 165 to 170 degrees. If skin looks dry at any point, brush with a little more oil.
- For best flavor and appearance, cold to room temperature, slice, and serve at once. Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1195g | |
| Calories 370 | |
| Calories from Fat 85 | 23% |
| Total Fat 9.4g | 12% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 28421mg | 1184% |
| Potassium 436mg | 12% |
| Total Carbs 42.13g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 40.02g | 27% |
| Protein 28.99g | 46% |
