The crispy, amber-colored skin makes it worthy of your holiday table centerpiece.
Growing up our family of six overwhelmingly loved breast meat and we ate turkey year-round.
I remember my father carving the holiday turkey, dutifully asking everyone, white or dark meat?
Mike Lang
I got the turkey breast while the dark meat (the thighs and legs) went to Dad.
Its all about how you approach it.
The turkey breasts not only retain moisture, but the brine imparts a robust sweetness to the meat.
Mike Lang
It’s the perfect holiday centerpiece or special dinner no matter the time of year!
All About Turkey Breast
The first step is to choose the right pop in of turkey breast.
I like a fresh free-range turkey breast that weighs 8 to 10 pounds.
Mike Lang
A whole breast includes the breast meat, skin, and bone.
For a smaller occasion, consider a half breast.
With turkey, leftovers are state law.
Mike Lang
The USDA suggested 24 hours for every 4 to 5 pounds of turkey.
For our 8- to 10-pound turkey breast, this works out to just under three days.
If pressed for time, the frozen turkey breast can be submerged in water.
Mike Lang
If you are not running water over the frozen turkey, change the water every 30 minutes.
This method reduces thawing time to just 4 1/2 hours.
No matter your process, just be sure to follow health guidelines and do it safely.
Mike Lang
The Brine
Turkey breast is lean and has the potential to dry out as it cooks.
This is preventable by cooking it to the proper internal temperature of 165o F and by brining it.
Wet or dry, a brine is a must.
Mike Lang
This helps the salt in the breast meat reach equilibrium.
In other words, the salt is equally dispersed throughout the meat resulting in uniform seasoning.
Also, the skin will dry out, which is critical for getting crisp skin as it cooks.
Mike Lang
Adry brine, also called curing, is the software of salt to turkey.
While an overnight salting does wonders, I opted for a wet brine to introduce more flavor.
A dry brine only affects moisture, while a wet brine carries its aromatics and flavors into the meat.
Mike Lang
What About the Smoke?
Even with the perfect turkey breast and the brine, this turkey breast stands out because its smoked.
Smoking is twofold: a lower cook temperature and the addition of smoldering wood.
Mike Lang
Gently smoking the meat provides a sweet flavor and paints the skin into a beautiful mahogany color.
If dinner was art, this turkey breast is the model.
With that said, since turkey breast are small, any grill can be used to smoke it.
Mike Lang
For this recipe, I used acharcoal kettle, but I could have used a gas grill.
For this recipe, I opted for cherry wood.
Its a sweet variety of wood without being overpowering.
Mike Lang
Close substitutes are apple wood or pecan wood.
Steer clear of mesquite or hickory.
For poultry, I find they tend to overpower the meat.
Mike Lang
For the DIY pouch, tear off about 12 inches of heavy-aluminum foil.
Add a handful of wood chips to the center.
Fold the pouch over and crimp the edges.
Mike Lang
Then, with a fork, pierce holes through the top of the foil over the chips.
For both the wood chunks and wood chips, skip the water soak and get right to smoldering.
For this recipe, I use cherry wood to create smoke.
Mike Lang
If youre using a gas grill, you will need a handful of cherry woodchips.
If youre using a charcoal grill or smoker, you will need 3 cherry woodchunks.
Bring it up to a boil over high heat.
Once the salt has dissolved remove the pot from the heat and add the water.
Once chilled, add the turkey to the chilled brine.
This can be done directly in the same large pot or in a separate large container.
Use a plate or bowl to weigh the turkey breast down so that it stays fully submerged.
Refrigerate it for 24 hours.
Remove the turkey from the brine and place it on a wire rack set over a baking sheet.
With a paper towel, remove any residual salt and brine ingredients from the turkey.
Place the turkey in the refrigerator uncovered for 24 hours.
This will help the skin to dry out and crisp when smoked.
Remove the turkey from the refrigerator.
The skin might look taught.
Keep at least one burner offyou will set the turkey breast on the side with the unlit burners.
This allows the coals to maintain a low temperature for a longer period.
To make the aluminum pouch:Tear off about 12 inches of heavy-aluminum foil.
Add a handful of chips to the center.
Fold the pouch over and crimp the edges.
Then, with a fork, pierce holes through just the top of the foil over the chips.
Place the foil pouch right on the lit burners.
Once the charcoal grill comes to temperature, place three cherry wood chunks directly on the coals.
Place the turkey breast over indirect medium-low heat.
On a gas grill,this will be where the burners are turned off.
On a charcoal grill,its the area without any lit coals beneath it.
Once the turkey breast is placed on the grill, terminate the lid.
When done, the turkey will be a dark amber from the smoke.
Transfer the turkey breast onto a platter and loosely tent it with aluminum foil.
Allow it to rest for 15 to 20 minutes before serving.
