Lunch / Dinner
Brined & Smoked Citrus Turkey Breast
This recipe for Brined & Smoked Citrus Turkey Breast raises the ordinary Thanksgiving centerpiece to a delicious new standard. Orange, lemon, and lime juices dominate the brine that infuses the turkey breast. And cooking with hickory smoke adds a deep savory edge.
Heat 4 cups water, orange juice concentrate, salt, brown sugar, rosemary, peppercorns, bay leaves, and garlic in a large pot over medium-high to a boil. Cover pot and remove from heat; let cool 20 minutes.
Stir in ice until melted. Juice citrus halves into brine and add rinds.
Place turkey in brine, skin side down, add additional water as needed to cover breast, place a plate or other weight on the turkey to keep it submerged; cover pot and refrigerate 24–48 hours.
Soak wood chunks a few hours before smoking the turkey.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Drain wood chunks and place in a smoker box or disposable foil pan over direct heat until smoldering. Remove turkey from marinade, pat dry, and place skin side up over indirect heat.
Smoke turkey, covered, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 1½–2 hours, rotating a quarter turn every 20 minutes. Let turkey rest 30 minutes before carving.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 177mg 59%
Sodium 1121mg 46%
Carbs 3g 1%
*Percent Daily Values are based on a 2,000 calorie diet.