It doesn’t
need to be Thanksgiving day to enjoy juicy, tender smoked
turkey breast. Think spring parties, summer barbecues, autumn tailgates, or
anytime you want succulent poultry with a rich, smoky flavor to highlight the
dinner table.
No matter what time of year it is, brining the
breast overnight makes all the difference. A long bath of salt, sugar, and
aromatics ensures that flavor and tenderness penetrate the turkey before it
soaks up all that smoky savor on the grill.
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Turkey Breast Ready to Brine |
Brine
ingredients are very versatile. A simple solution of salt and sugar will do the
tenderness trick, but including a few spices, herbs, and vegetables adds a little extra flavor.
Serves 8
Ingredients
- 1/2 cup
salt
- 1/3 cup
sugar
- 6 allspice
berries
- 2 bay
leaves
- 2 peeled
garlic cloves
- 1/2 peeled
onion, vertically sliced into thin strips
- 1 tsp coriander seeds
- 1 tsp red pepper flakes
- 8 cups
water (plus more, as needed)
- 1 5-6 lb
turkey breast
- 2 12-oz
beers (or other smoking liquid, such as water or apple juice), plus more liquid
as needed
- assorted
aromatics for the smoking liquid (onion slices, smashed garlic, chiles, herb
sprigs, orange or lemon slices, etc.), optional
- olive oil,
for basting
- 2-3 tbsp
chopped fresh herbs
- freshly
ground black pepper
Preparation
- Place the
first 8 ingredients (though red pepper flakes) in a large pot and add the water. Bring
to a boil, stirring to dissolve the salt and sugar. Reduce the heat to low,
cover, and simmer 15 minutes. Remove from the heat and cool completely.
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Brine Beginning to Simmer
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Simmered Brine |
- Pour the
brine into a large, deep bowl (large enough to hold the turkey breast and cover
with liquid). Submerge the turkey breast meaty-side-down in the brine, adding
more water, if needed. Cover with foil or plastic wrap and refrigerate
overnight.
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Turkey Breast in the Brine |
- Prepare a
smoker or grill for off-heat cooking at medium-low heat, about 325°F. If you’re using a charcoal grill,
it’s ok for the temperature to fluctuate between 300° and 325°F. as the coals cool.
- When the
smoker/grill is ready, place the aromatics (if using) in a heatproof pan and
pour in the beer. As the liquid evaporates during smoking, add more beer or
water.
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Aromatic Ingredients for the Smoking Liquid |
- Combine the
oil and herbs in a small bowl. Remove the turkey from the brine and pat dry. Season with black pepper and brush
with a little of the oil-herb mixture.
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Oil and Herb Mixture for Basting
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Brined Turkey Breast with Pepper |
- Smoke the turkey, basting and turning every
20-30 minutes, about 3 1/2 to 4 hours (35-40 minutes per pound), until the skin is golden and the meat is cooked through. Remove the breast to a cutting board and tent
with foil. Let rest 10 minutes before slicing.
To serve, place the turkey slices on a large platter and serve right away or at room temperature.
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Turkey Breast Beginning to Smoke
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Smoked Turkey Breast
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