Cranberry-Apple Smoked Turkey Breast Brine
- 1 gallon cranberry-apple juice cocktail (cold)
- 1/2 cup canning salt
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 teaspoon white pepper
- 1/2 teaspoon powdered ginger
Combine all ingredients in a food grade plastic bucket and mix well, until the sugar and salt are completely dissolved.
Remove the thawed turkey from the package and trim off any excess skin or flesh. Place the turkey breast in the brine and position a heavy plate over it to keep it submerged. Place the bucket in the refrigerator
for 8 to 12 hours.
After brining, pat the turkey breasts dry with a towel and allow to air-dry at room temperature while the meat smoker or grill heats up. A small fan placed to blow over the breasts will help them dry quicker.Smoking the Turkey Breasts
Pre-heat your meat smoker or grill to 300 degrees Fahrenheit. If using a grill, cook the breasts using the indirect grilling method.
Apple wood smoke has a light flavor and produced a nice color on the finished turkey breasts. Use a couple of two inch chunks in on top of the charcoal, or a couple of small foil packets of chips in a gas or electric smoker or grill.
If using a water smoker, leave the water pan empty. Water in the pan will cause the smoker to cook too cool. The smoked turkey breast
is done when the internal temperature reaches 160 degrees. Remove and cover with foil, allowing it to rest for 15 minutes before slicing and serving.
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