Description
This recipe delivers a juicy, flavorful smoked turkey breast infused with the sweetness of apple cider and the smokiness of apple wood. Brined overnight for maximum moisture and seasoned with a savory rub, this turkey breast is a perfect centerpiece for any gathering, offering tender, smoky meat with a hint of sweetness and spice.
Ingredients
Scale
Brine Ingredients
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
- ¼ cup salt
- ¼ cup brown sugar
- ¼ cup Worcestershire sauce
Turkey and Seasoning
- 1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)
- 1 Tablespoon Hey Grill Hey Sweet Rub (for pre-brining seasoning)
- 2 Tablespoons Hey Grill Hey Sweet Rub (for seasoning after brining)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Instructions
- Make the brine: In a large bowl, mix together the apple cider, water, apple cider vinegar, salt, brown sugar, and Worcestershire sauce. Whisk until the salt and sugar are fully dissolved to create a flavorful brine.
- Brine the turkey breast: Submerge the turkey breast completely in the prepared brine. Cover the bowl and refrigerate for 8 to 12 hours to allow the flavors to infuse and keep the meat moist during smoking.
- Preheat your smoker: Set your smoker to 275°F and prepare it with apple wood chips or chunks for a complementary smoky flavor that enhances the cider-infused turkey.
- Season the turkey: Remove the turkey breast from the brine and pat it dry thoroughly with paper towels. Evenly sprinkle the entire surface with 2 tablespoons of Hey Grill Hey Sweet Rub (or preferred turkey rub), garlic powder, and onion powder to add savory depth.
- Smoke the turkey: Place the seasoned turkey breast directly on the smoker grate. Close the lid and smoke for approximately 3 hours, or until the internal temperature of the thickest part reaches 165°F, ensuring the turkey is safely cooked and tender.
- Rest and serve: Remove the turkey breast from the smoker and cover it lightly with foil. Let it rest for about 5 minutes to allow the juices to redistribute, then slice and serve warm for the best juicy, smoky flavor.
Notes
- Use apple wood chips or chunks for a mild, sweet smoke flavor that pairs well with the apple cider brine.
- Ensure the turkey internal temperature reaches 165°F for safe consumption.
- Patting the turkey dry after brining helps the seasoning adhere better and promotes a nice bark during smoking.
- The brine time of 8-12 hours can be adjusted slightly but don’t exceed 12 hours to avoid overly salty meat.
- If you don’t have a smoker, this recipe can be adapted for indirect grilling with wood chips for smoke.
