APPLE PECAN SMOKED TURKEY BREAST

Steps

For the Brine

1. In a large pot, add the brine ingredients. Stir to combine.


2. Rinse the turkey breast thoroughly.


3. Place the turkey in the brine and put the lid on the pot. Refrigerate 10-12 hours or overnight.

For the Smoker

1. Remove the turkey from the brine, discarding all liquid and pat the turkey completely dry.


2. In a bowl, combine the spice ingredients and stir to mix.


3. Add the butter and stir again.


4. Rub the mixture all over under and over the skin of the turkey.


5. Heat a Traeger Smoker to 300 degrees with pecan pellets or chips.


6. Place the pineapple juice and water in a tin pan under the rack in the smoker.


7. Put the turkey, breast side down, on the smoker rack and close the lid.


8. Smoke for 3 to 3 1/2 hours depending on your smoker.


9. Remove the turkey to rest for 20 minutes under tented foil, reserving the drippings in the tin pan.


10. Slice the turkey and serve with gravy.

For the Gravy

1. Pour the drippings into a Gravy Fat Separator .


2. Heat a skillet to medium high heat and pour off the drippings, avoiding too much fat.


3. Whisk together the cornstarch and water and as the drippings begin to simmer, whisk in the cornstarch slurry.


4. Continue to whisk as the gravy thickens and serve immediately.

Turkey Basics

1. A frozen turkey will need thaw 24 hours per every 5 pounds.


2. Turkey will need to smoke for 25-30 minutes per pound.


3. Safe internal temperature for a turkey is 165 degrees F in the breast.

Turkey Timeline

1. Remove turkey from freezer to thaw in the fridge: 2 days ahead of time (Tuesday afternoon – Wednesday evening)


2. Brine: 10-12 hours (Wednesday evening – Thursday morning)


3. Turkey smokes: 3-3.5 hours


4. Turkey rests: 20 minutes