© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3, 3 lb boneless, skinless turkey breast
3 qt cold water
¼ c kosher salt
¼ c ancho paste or chili powder
⅛ c ground cumin
½ c honey
1 tbsp red pepper flakes
1 c garlic whole cloves, bruised
2 qt ice
BRINE:
In a large stock pot over low heat, bring one third of the water to a low simmer.
Add salt and stir until completely dissolved.
Remove from heat and add ancho paste, cumin, honey, pepper flakes and garlic. Stir.
Add the remaining two-thirds of the cold water and stir.
Add ice and stir until melted and brine is cold. (At or below 40-60F)
Pour brine over turkey, cover and refrigerate for a minimum of 24 hours and maximum of 48 hours.
TO COOK:
Remove turkey from brine and drain well. Discard brine.
Place raw turkeys in a preheated smoker and smoke on low setting (200-250 degrees F) for 1.5-2 hours or until turkey's internal temp reaches 165 degrees F.
Remove and allow to rest for 5-10 minutes before carving.