Smoked Brined Split Turkey Breast

Step 1

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Step 2

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

Step 3

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Step 4

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Step 5

Pat turkey breast dry and apply BBQ rub

Step 6

Set up the Big Green Egg for indirect cooking measured to 250°

Step 7

Use a drip pan full of water sitting on top of the convEGGerator

Step 8

Add chunks of a light flavored wood (e.g. Pecan, Apple) for the smoke

Step 9

Once the temp stabilizes and you see the thin blue smoke place the turkey breast inside

Step 10

Smoke for 1.5 hours or until the turkey measures 145° internally

Step 11

Increase the heat in the Big Green Egg to 300° and cook turkey for another 30 minutes or until it measures 155° internally

Step 12

Remove the turkey breast and let rest for 10 minutes before slicing and serving