INGREDIENTS:

• 2 1/2 – 3 pound turkey breast, on the bone

Brine

• 1 1/2 – 2 quarts (6-8 cups) artesian spring water
• 1/2 cup kosher salt
• 1/2 cup sea salt
• 1 cup raw cane sugar
• 1 tablespoon Jerez sherry vinegar

Seasonings

• 2 t. yellow mustard seeds, crushed in a mortar & pestle
• 1/2 t. ground coriander seeds
• 1/2 t. granulated dried onion
• 1/4 t. ground sage
• 1/4 t. ground allspice berries
• 1/4 t. granulated dried garlic
• 1/4 t. cayenne pepper
• 1/4 t. dried ginger, ground
• 1/4 t. ground bay leaves
• 1/4 t. dried parsley leaves, lightly crushed
• 1/8 t. whole celery seed

NOTE: 2-3 tablespoons of either Merchant Spice Co.’s Pastrami Seasoning or Corned Beef Blend would work beautifully in place of the seasonings above.

Preparation

• Rinse the turkey breast under cold running water.
• Prepare the brine by dissolving the salt and sugar in the water (gently heated); then add the vinegar.
• Combine all of the seasonings, herbs & spices, and mix them into the brine.
• Gently place the turkey into the brine and place in the refrigerator for 24 to 48 hours to properly brine, at the very least overnight.
• After fully brining the turkey breast, it is ready for a gentle wood smoking over a variety of sweet woods. We like to use a combination of apple, cherry and maple.

Smoked turkey breast on sourdough makes a delicious sandwich, especially when accompanied by homemade pickled green tomatoes! Please see our recipe for Pickled Green Tomatoes.

Smoked turkey breast

Smoked turkey sandwich accompanied by homemade pickled green tomatoes

Smoking brined turkey breast and homemade turkey summer sausage

Pickled green tomatoes ~ ready to eat in two weeks!