For the brine
1 gallon water
1 cup coarse kosher salt (see note 1)
3/4 cup brown sugar
6–8 allspice berries
peel of one orange
1 tablespoon peppercorns
1 x turkey breast (about 5-7lb)
1/2 cup jellied cranberry sauce
2 teaspoons cider vinegar
2 tablespoons bbq sauce
2 tablespoons Hardcore Carnivore Red Seasoning rub
- Start by brining the turkey breast. Heat the water over medium-low flame and add the salt and sugar. Stir until dissolved then allow mixture to cool completely. Add the allspice, peel and peppercorns. Submerge the turkey breast completely and place into the fridge for 4-6 hours.
- Heat up a smoker to run at 225-245f.
- Remove the turkey breast from brine, rinse thoroughly. Pat dry with paper towel, then season all over with the Red rub. Place the seasoned breast into the smoker.
- In a small pan, combine the cranberry sauce, cider vinegar and bbq sauce. Place over low heat until all ingredients are combined and the jellied cranberry has melted.
- After the turkey has been in the smoker for at least an hour and a half (so the rub is set), brush the entire top surface with the cranberry glaze. Brush again after 30 minutes, and again 30 minutes after that, so there is a total of three glazing applications.
- Allow the turkey to continue cooking until the thickest part of the breast registers 163f, which will take about 3.5-4 hours.
- Remove the breast from the smoker, and slice to serve.
Note 1 – I use Morton’s coarse kosher salt in my kitchen, but you can try pickling salt if you’re looking for something that dissolves faster in the brine.
- Cuisine: Holiday
Keywords: holiday, turkey