- Prep time
- 48 hours for brining only PT48H
- Cook time
- 14 - 16 minutes per pound PTM
- 4 to 6 servings
Serve this succulent and juicy smoked turkey made with a flavorful brine.
For the brine:
- 2 cups kosher salt
- 2 cups brown sugar
- 1 gallon water
- 2 pieces of star anise
- 6 juniper berries
- 2 bay leaves
- 12 black peppercorns
- zest of one orange
- 1 cinnamon stick
- 1 4-pound Diestel turkey breast
For the smoking:
- 2 pounds wood chips (hickory, alder, cherry, mesquite or apple)
Combine all brining ingredients and pour into an 8-quart non-reactive vessel. Add turkey breast, cover and refrigerate 48 hours.
Soak wood chips in water for 2 hours. While chips are soaking, heat one side of your grill (indirect heat). Place soaked wood chips onto heavy-duty aluminum foil and loosely wrap chips to form a pouch. Puncture 10 holes into the foil pouch, and place wood chip pouch directly onto hottest part of the grill. Once chip pouch starts to smolder, remove turkey breast from the brine and place directly onto the coolest part of the grill. Cover grill and hot smoke turkey breast at 275-300°F for approximately 90 minutes, or until probe thermometer inserted into thickest part of the breast registers 165°F.
Remove from grill and rest 6-8 minutes loosely covered with aluminum foil. Slice and serve.