Smoked Turkey Breast

BRINE

• 64oz apple cider
• 3/4 cup kosher salt
• 1/2 cup sugar
• 1/4 cup apple cider vinegar
• 3 x 4“ fresh thyme sprigs
• 2 x 4” fresh rosemary sprigs
• 10 fresh sage leaves
• 1 garlic bulb cut in half crosswise

OTHER

• 4 cups ice cubes
• 1 bone-in turkey breast (5-1/2 to 6 lbs)
• wood chips (such as hickory)

1. Bring brine ingredients to a boil in a large stock pot, then reduce to simmer, stirring occasionally for 5 minutes. Remove from heat, stir in ice and allow to cool for 1 hour.
2. Place turkey breast in brine, cover and chill overnight.
3. Soak wood chips in water and prepare smoker to 225+ degrees.
4. Remove turkey breast from brine and pat dry. Add wood chips to coals and place turkey breast in smoker, maintaining smoking temp for 3-1/2 to 4 hours, until thickest part of breast reaches 165 degrees.
5. Remove turkey breast, cover loosely with foil for 15 to 20 minutes before slicing.