Yield: Brine for 2 1/2 to 3 pound fresh turkey breast
- 2 1/2 – 3 pound turkey breast, on the bone
- 1 1/2 quarts (6 cups) artesian spring water
- 1/2 cup kosher salt
- 1/2 cup sea salt
- 1 cup raw cane sugar
- 1 tablespoon Jerez sherry vinegar
- 2 t. yellow mustard seeds, crushed in a mortar & pestle
- 1/2 t. ground coriander seeds
- 1/2 t. granulated dried onion
- 1/4 t. ground sage
- 1/4 t. ground allspice berries
- 1/4 t. granulated dried garlic
- 1/4 t. cayenne pepper
- 1/4 t. dried ginger, ground
- 1/4 t. ground bay leaves
- 1/4 t. dried parsley leaves, lightly crushed
- 1/8 t. whole celery seed
- Rinse the turkey breast under cold running water.
- Prepare the brine by dissolving the salt and sugar in the water (gently heated); then add the vinegar.
- Combine all of the seasonings, herbs & spices, and mix them into the brine.
- Gently place the turkey into the brine and place in the refrigerator for 24 to 48 hours to properly brine, at the very least overnight.
- After fully brining the turkey breast, it is ready for a gentle wood smoking over a variety of sweet woods. We like to use a combination of apple, cherry and maple.
Smoked turkey breast on sourdough makes a delicious sandwich, especially when accompanied by homemade pickled green tomatoes! Please see our recipe for Pickled Green Tomatoes.