Ginnys 749121 User Manual page 14

Smoked Turkey Breast
3 c. apple juice
¼ c. salt
¼ c. sugar
¼ c. apple cider vinegar
¼ t. thyme
1. Mix the first 7 ingredients in a medium bowl and stir well to make brine.
Add the turkey. If needed, add a little water so the brine completely
covers the turkey.
2. Cover the bowl and refrigerate 8 hours or overnight.
3. When ready to smoke, place the dry chips in the charring cup (fill the cup
full) and cover. Add the rack to the smoker.
4. Remove the turkey from the brine and pat dry with paper towels. Place
the turkey on the rack. Put on the lid and cook on COMBINE SMOKE for 2½
hours (about 1 hour on cold and 1 ½ hours on hot), until internal
temperature reaches 165° F. If the meat needs to cook longer, set HOT
SMOKE for 10-15 more minutes.
5. When finished, remove the turkey breast by lifting it off the rack with 2
forks. Place it on a cutting board and wrap it in foil for 15 minutes before
slicing.
Serves 4-6
14
RECIPES
¼ t. sage
1 T. garlic, minced
2-3 lb. boneless turkey breast
hickory wood chips
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