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.
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.