I was able to find a turkey breast in the freezer section of my local grocery store for $1 a pound! This is a great way to have flavorful and juicy turkey meat!
- 1 7-8 pound turkey breast
Brine:
Brine can go many different ways, but here is my suggestion:
Ingredients:
2 cups water
1 gallon cold water
1 cup kosher salt
1/2 cup brown sugar
1 Tablespoon whole black peppercorns
Instructions
- Find a container large enough to hold turkey and brine ingredients. I love this container, which also has a lid, for brining all sorts of meat.
- Heat 2 cups of water with the salt and sugar until the salt and sugar are dissolved in the water, stirring occasionally. Take off from the heat and add 2 cups of ice cubs to the solution to bring it to room temperature. Pour the brine solution in your container and add a gallon of cold water. Add in the peppercorns and any other flavoring you want.
- Submerge turkey in the brine solution (I find filling the cavity first with the brine helps to submerge it.) Cover your container and place in the refrigerator.
- Brine turkey at least 12 hours but not more than 24 hours.
5. Pat turkey dry with paper towels and place in Traeger that has been pre-heated to 375 degrees. Smoke for about 90 minutes or until internal temperature is 155 F. A meat thermometer is essential so you don’t end up with dried out turkey, and no one likes that!
6. Once done, let rest for at least 30 minutes and it is ready to slice. (By this time the internal temperature should be 165F.)
Howler Monkeys and Satay 