Smoker turkey breast recipe

Brining works really well on all poultry and especially turkey. Mix it all up until the water is clear and you have a basic brine. You can add other things to this like sugar, fruit juices, wine, hot sauce, etc. The bird is soaked in this solution for hours and during the process, the water is drawn into the meat along with any other flavors that you added to the water.
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Don't Sweat The Recipe

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Marinated Smoked Turkey Breast Recipe | Hey Grill, Hey

Anytime you can fire up the grill is a good day! The basics are very simple. Put your turkey breast in a smoker or grill and smoke for hours at degrees F. Smoked Turkey Rub Dry Brine The best thing you can do to get this turkey ready for the smoker is to brine it first. Yes, you can wet brine but we have a better solution, dry brining. When you dry brine a piece of meat the salt from the brine draws the moisture out of the turkey then is pulled back in along with the other spices. The salts begin to break down the muscle of the breast which makes the meat much more tender and juicy.
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Smoked Turkey Breast

Those who have smoked turkey breasts like to point out how easy it is to dry them out while smoking. I developed this recipe based on bits and pieces of information gathered over the years from various sources, as well as based on my own experiments. My basic rules for smoking a perfect turkey breast Skin-on, bone-in is the best — Nothing protects the delicate breast meat from drying out during smoking as much as skin and bone. That said, boneless and skinless turkey breasts will do just fine with this recipe as it provides an added layer of protection. Brine your meat — Brining for turkey breasts is a must.
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Brining turns out birds that are a lot more awesome than they are without brining. The salty solution is drawn deep into the meat fibers making it more flavorful and more moist. If you add flavors such as herbs, spices, juice, etc. It's easy to see how potentially beneficial and exciting this can be.
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