Turkey Breast - Thanksgiving

Credit: Malcolm Reed / How to BBQ Right

Ingredients
  

  • 2 boneless skinless Turkey breast
  • 1/2 bottle Malcom’s Bird Brine
  • 1 gallon water
  • cooking spray
  • 1/4 cup Malcom’s King Craw Cajun Seasoning Optional - Go light - easy to over-salt
  • 1/4 cup Killer Hogs TX Brisket Rub Go light - easy to over-salt
  • 2 sticks butter
  • 1/2 cup chicken broth

Instructions
 

  • Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
  • Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
  • Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
  • Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
  • Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
  • Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

Notes

Source for the Turkey Breasts:
The Butcher Shoppe
2405 Langley Ave., Pensacola, FL, United States, Florida
(850) 458-8782
keving66@aol.com