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Nipper's Smoked Turkey Breast

Bill NipperBill Nipper Posts: 1
edited 6:36AM in Poultry
• 2 &#189  Cup Kosher Salt
• 1 12 pound fresh turkey breast
• 3 Cup Pecan or Apple wood chips
• 4 Tbs Unsalted butter, melted

InstructionsTrim off any excess skin and as much of the neck as you can.To Brine:
Dissolve the kosher salt in 2 &#189 gallons of cold water in a large stockpot. Place the turkey breast into the pot, cover, and put into the refrigerator or in a very cool place overnight.
Soak the wood chips for at least an hour before using.
Take the turkey breast out of the brine and rinse very well under cold water. Dry the breast thoroughly with paper towels and baste with the melted butter.Place the prepared turkey breast onto the Egg breast side down. Regulate tempurature to 250 degees F. and cook for an hour.
Turn the turkey breast over so it is now breast side up, and continue to cook at a regulated temperature of 250 degrees F., adding more wood chips if neccessary, for approximately 5 more hours, or until an instant read thermometer reads 165 degrees F. in the fattest part of the breast.
Loosley tent with heavy duty aluminum foil for 30 minutes before slicing.NotesNumber of Servings: Time to Prepare:
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