I finally discovered the magic of a brine. The following recipe is a very basic recipe that includes a brine and a relatively short smoke. This turkey turned out so juicy!
Salt and Pepper
For the brine:
1 gallon of water
1 cup of salt
3/4 cup of granulated sugar
Thaw your turkey in the refrigerator according to the label. When the turkey is thawed prepare your brine. This brine only takes approximately 2 hours for a 6 lb turkey so prepare it in the morning and after the smoke you'll be ready for a late lunch.
Pour the salt and sugar into the water and stir. Add the turkey breast and let it sit in the fridge for approximately 2 hours.
In the meantime prepare your grill for 250 degree smoking. I aim for approximately 6-7 lit coals on each side of the grill for indirect smoking.
After the two hour brine be sure to rinse the turkey breast very well to remove the brine. Pat dry and add some salt and pepper on top.
I used hickory wood chips for this smoke. After two and a half hours of maintaining an average temperature of 250 degrees the internal turkey temperature was 160 degrees. This is the temperature that I was aiming for so I removed the turkey from the grill and wrapped it in aluminum foil to rest for about 15 minutes.
What a gorgeous smoked turkey breast!
After allowing the smoked turkey breast to rest I sliced it. Very juicy! A brine really makes a smoked turkey breast juicy.
Because I always have a large supply of Philly Amoroso Hoagie Rolls, I toasted some hoagie rolls, added some mayo, iceburg lettuce and swiss cheese and had probably the best smoked turkey breast sandwich I've ever had in my life. Wow!