Pickle Juice Brined Smoked Turkey Breast

Ingredients

• 1.5 quart pickle juice (from a jar of pickles)
• 4 lb turkey breast (raw, boneless)
• Killer Hog's TX Rub (to taste, for seasoning)
• Southern Hot Spitality Rub (to taste, for texture and color)
• 1 stick unsalted butter (used during the resting phase)

Steps

1. 1

   Pour 1.5 quarts of pickle juice into a large container.

2. 2

   Place the 4-pound turkey breast into the container, ensuring it is submerged, and let it brine for 4 hours.

3. 3

   After 4 hours, remove the turkey from the brine and pat it dry with paper towels.

4. 4

   Trim any excess meat or loose bits from the turkey breast to create a uniform shape.

5. 5

   Season the turkey breast all over with Killer Hog's TX Rub and Southern Hot Spitality rub.

6. 6

   Preheat your drum smoker (or preferred smoker) to 300°F (150°C).

7. 7

   Place the turkey breast on the smoker and cook for 45 minutes.

8. 8

   Check the turkey for color and insert a temperature probe to monitor the internal temperature.

9. 9

   Continue smoking until the internal temperature reaches 145°F (63°C).

10. 10

    Remove the turkey from the smoker and place it on two sheets of butcher paper or foil.

11. 11

    Add one stick of butter on top of the turkey and wrap it tightly in the paper and then a layer of foil.

12. 12

    Place the wrapped turkey into an insulated cooler or food warmer for 1 hour to allow the carry-over cooking to finish and the juices to redistribute.

13. 13

    After 1 hour, unwrap the turkey and slice to serve.

Notes

The author emphasizes that while 145°F seems low for poultry, the carry-over cooking during the one-hour rest in an insulated cooler ensures it reaches a safe and tender final temperature without drying out.

Nutrition per serving

• bbq
• smoked
• turkey
• main dish
• pickle juice
• grilling
• holiday