Ingredients

• Turkey Breast, skin on, no wings – 4lbs to 5lbs

Brine Ingredients Per Gallon Of Water

1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)

• 1 Tbsp. Pepper
• 1 Tbsp. Garlic powder
• 1 Tbsp. Onion powder
• 1 Tbsp. Old Bay
• 1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
• 1 Bay leaf
• 1 cup of salt

Bassman’s Turkey Rub

• 1 Tbsp. Pepper
• 1 Tbsp. Onion powder
• 1 Tbsp. Salt Oregano
• 1 Tbsp. Emeril’s Essence (The Original Essence)

Brining

1. Soak 2 fresh turkey breasts overnight.
2. The next day rinse well and pat dry.
3. Apply olive oil & your favourite rub, on and under skin–leave skin on.

Smoking

1. Let sit for 30-45 minutes at room temperature.
2. Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
3. Smoke/cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
4. After smoke/cooking, let turkey rest for 10 minutes.
5. Remove breast from bone, and slice against the grain.