Brined & Smoked Citrus Turkey Breast

Lunch / Dinner

Brined & Smoked Citrus Turkey Breast

This recipe for Brined & Smoked Citrus Turkey Breast raises the ordinary Thanksgiving centerpiece to a delicious new standard. Orange, lemon, and lime juices dominate the brine that infuses the turkey breast. And cooking with hickory smoke adds a deep savory edge.

Makes

12 servings

Total Time

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Ingredients

HEAT:

STIR IN:

SOAK:

Instructions

Heat 4 cups water, orange juice concentrate, salt, brown sugar, rosemary, peppercorns, bay leaves, and garlic in a large pot over medium-high to a boil. Cover pot and remove from heat; let cool ⏰ 20 minutes.

Stir in ice until melted. Juice citrus halves into brine and add rinds.

Place turkey in brine, skin side down, add additional water as needed to cover breast, place a plate or other weight on the turkey to keep it submerged; cover pot and refrigerate 24–48 hours.

Soak wood chunks a few hours before smoking the turkey.

Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Drain wood chunks and place in a smoker box or disposable foil pan over direct heat until smoldering. Remove turkey from marinade, pat dry, and place skin side up over indirect heat.

Smoke turkey, covered, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 1½–2 hours, rotating a quarter turn every ⏰ 20 minutes. Let turkey rest ⏰ 30 minutes before carving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 439

% Daily Value*

Total Fat 19g 29%

Saturated Fat 5g 25%

Cholesterol 177mg 59%

Sodium 1121mg 46%

Carbs 3g 1%

Protein 60g

*Percent Daily Values are based on a 2,000 calorie diet.

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