Fresh N' Grill
Maple Smoked Turkey Breast
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Maple Smoked Turkey Breast

215 min 8 servings Medium
A whole turkey can be intimidating. A bone-in turkey breast is the perfect compromise — all the flavor, half the work. The maple brine guarantees juicy meat, and the smoke gives it a gorgeous mahogany color.

Instructions

1

Brine overnight

Dissolve salt and maple syrup in warm water, add aromatics. Cool completely, then submerge turkey breast. Refrigerate 12-24 hours.

2

Prep

Remove from brine, rinse, and pat very dry. Rub with oil or butter. Let sit at room temperature for 30 minutes.

3

Smoke

Smoke at 275°F with maple or cherry wood for about 3 hours, until internal temperature reaches 155°F.

4

Glaze

Mix maple syrup, melted butter, and thyme. Brush turkey during the last 30 minutes of smoking.

5

Rest

Remove at 160°F (carryover will bring it to 165°F). Rest for 20 minutes tented with foil before carving.

Serving Suggestions

Slice thin against the grain. This also makes incredible sandwiches the next day with whole grain mustard and arugula.

Nutrition per serving

290

Calories

42g

Protein

10g

Fat

8g

Carbs

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