Brined & Smoked Citrus Turkey Breast

Orange, lemon, and lime juices dominate the brine that infuses the turkey breast. And cooking with hickory smoke adds a deep savory edge.

Makes 12 servings Total time: 20 minutes

HEAT:

4 1

3/4 1/2 2 2 2 2

STIR IN:

4 2 2 2 1

cups water can frozen orange juice concentrate (12 oz.), thawed cup kosher salt cup packed brown sugar sprigs rosemary

Tbsp. black peppercorns fresh bay leaves cloves garlic, smashed cups ice cubes navel oranges, halved limes, halved lemons, halved whole bone-in turkey breast (6–8 lb.), trimmed of ribs Additional water as needed

SOAK:

3

cups hickory chunks

Heat 4 cups water, orange juice concentrate, salt, brown sugar, rosemary, peppercorns, bay leaves, and garlic in a large pot over medium-high to a boil. Cover pot and remove from heat; let cool 20 minutes.

Stir in ice until melted. Juice citrus halves into brine and add rinds.

Place turkey in brine, skin side down, add additional water as needed to cover breast, place a plate or other weight on the turkey to keep it submerged; cover pot and refrigerate 24–48 hours.

Soak wood chunks a few hours before smoking the turkey.

Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Drain wood chunks and place in a smoker box or disposable foil pan over direct heat until smoldering. Remove turkey from marinade, pat dry, and place skin side up over indirect heat.

Smoke turkey, covered, until a thermometer inserted into the thickest part, but not touching bone, registers 165°, 11/ 2– 2 hours, rotating a quarter turn every 20 minutes. Let turkey rest 30 minutes before carving.

Per serving: 439 cal; 19g total fat (5g sat);

177mg chol; 1121mg sodium; 3g carb (0g fiber, 3g total sugars); 60g protein