Ingredients

The following ingredients have 9 Servings
  • 8 cups apple cider
  • 3/4 cup cooking wine
  • 1/4 cup rice vinegar
  • 1/2 cup sorghum syrup
  • 3/4 cup kosher salt
  • 12 fresh sage leaves
  • 2 fresh rosemary sprigs
  • 1 bunch fresh chives
  • 3 fresh lemon thyme sprigs
  • 2 1-inch pieces of ginger, peeled
  • 4 cups ice cubes
  • 1 6-pound bone-in turkey breast

Instruction

  • Bring cider, cooking wine, and the following 8 ingredients to a boil in a large stockpot over medium-high heat. Reduce heat and simmer for 5 minutes until salt and sorghum are dissolved. Remove the pot from heat, and stir in ice. Cover and place in the refrigerator for 1 hour.
  • Prepare the turkey by removing the wrapping and gravy packet. Place turkey in the brine. (Brine should mostly cover turkey. If it doesn’t, find a smaller pot. If the turkey isn’t fully covered, you’ll need to turn it over in the brine about halfway through the process.) Cover and chill in the refrigerator for 5 to 12 hours. (Do not over-brine your turkey, or you’ll end up with salty meat!)
  • Remove the turkey breast from the brine. Pat dry with paper towels.
  • Prepare your smoker according to the manufacturer’s directions, bringing the internal temperature to 225 degrees F using your favorite wood chips.
  • Place turkey low in the smoker and cook for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 165 to 170 degrees F.
  • Remove cooked turkey breast, cover loosely with aluminum foil, and stand for 10 to 15 minutes before slicing.
  • Prepare your pellet smoker bringing the internal temperature to 225 degrees F using your favorite wood chips.
  • Remove the turkey from the brine. Pat dry with paper towels.
  • Place the turkey low in the smoker. Smoke for a total cook time of 2 1/2 hours or until an instant-read thermometer placed near the thickest part of the breast registers 165 to 170 degrees F.
  • Remove the turkey from the smoker. Place the smoked breast on a cutting board. Then cover it loosely with aluminum foil, and let it stand for 10 to 15 minutes before slicing.