Steve Petrone
TVWBB Platinum Member
EDIT:
Start with the basic brine by Chris with some changes...
Honey-Orange Turkey Breast
In a saucepan:
1 quart water
3/4 cup kosher salt
1/2 cup sugar
1/4 cup honey
4 bay leaves
1 teaspoon whole coriander
1-2 teaspoon whole black pepper
1/2 teaspoon cayenne pepper
heat on stove till salt and sugar dissolves
cool mixture with:
1 quart ice and water
1 quart cold apple juice
add:
zest, juice and remaining 'fruit' of one orange
zest, juice and remaining 'fruit' of one lemon
Place whole bone-in turkey breast in 2 1/2 gallon zip bag and fill with brine for an overnight rest in the frig.
Remove breast from brine and rinse thoroughly. Soak in cold ice water and rinse again....rinse several times. Dry the breast. Place in frig uncovered to dry further.
When ready for cook, spray with olive oil and rub with NO SALT rub (recipe to follow).
Smoke on top rack with dry pan-pecan and peach wood if available at 325-350 for approximately 3 hours. Pull breast at 160.
Start with the basic brine by Chris with some changes...
Honey-Orange Turkey Breast
In a saucepan:
1 quart water
3/4 cup kosher salt
1/2 cup sugar
1/4 cup honey
4 bay leaves
1 teaspoon whole coriander
1-2 teaspoon whole black pepper
1/2 teaspoon cayenne pepper
heat on stove till salt and sugar dissolves
cool mixture with:
1 quart ice and water
1 quart cold apple juice
add:
zest, juice and remaining 'fruit' of one orange
zest, juice and remaining 'fruit' of one lemon
Place whole bone-in turkey breast in 2 1/2 gallon zip bag and fill with brine for an overnight rest in the frig.
Remove breast from brine and rinse thoroughly. Soak in cold ice water and rinse again....rinse several times. Dry the breast. Place in frig uncovered to dry further.
When ready for cook, spray with olive oil and rub with NO SALT rub (recipe to follow).
Smoke on top rack with dry pan-pecan and peach wood if available at 325-350 for approximately 3 hours. Pull breast at 160.