Today will be a turkey breast day.
I bought a 5.88# turkey breast yesterday.
Put in a brine, (one gallon of water, 1 cup of kosher salt, 1 cup of dark brown sugar, and 1 TBSP of thyme). I used the briner jr. and let the bird get happy in the brine for almost 6 hours.
I assumed, 1 hour per pound in the brine.
After the brine, i rinsed the bird well and place in the fridge overnight. The bird is presently still in the fridge.
I created a poultry rub:
2 tsp paprika
2 tsp lemon pepper (no salt)
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme ground if possible
1 tsp rosemary ground if possible
1/2 tsp orange peel.
I will use olive oil as the binder.
The smoke plan is 2 oz of mixed of apple/cherry wood, temp will be 255' until 165 degrees.
Will allow to rest for a bit.
Pictures to follow.
