JUICY Cider Brined Smoked Turkey Breast!! | How To

apple cider

🥗Healthier: apple juice

💰Cheaper: white vinegar + water

Apple juice maintains sweetness while being lower in calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

smoking wood chips

💰Cheaper: aluminum foil pouch with herbs

Using herbs can impart flavor without needing special wood chips.

Combine 3 cups apple cider, 2 cups water, 1 cup apple cider vinegar, 1/4 cup salt, 1/4 cup brown sugar, and 1/4 cup worcestershire sauce in a large bowl and whisk until salt and sugar dissolve.

Add 2 tablespoons of sweet rub and 1 tablespoon each of garlic powder and onion powder to the brine mixture.

Submerge the turkey breast in the brine, breast side down, ensuring it is fully submerged. Add more water if necessary.

Cover and refrigerate the turkey breast for approximately 11 hours.

Remove the turkey from the brine and pat it dry.

Preheat the smoker to 275°F (135°C).

Split the sternum bone to spatchcock the turkey for even cooking.

Season the turkey breast with sweet rub on the outside.

Place the turkey breast in the smoker and smoke for about 4 hours, until the internal temperature reaches between 160°F and 165°F (71°C to 74°C).

Let the turkey rest for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens