Smoked Turkey Breast with Cranberry
Juicy turkey breast is brined in an aromatic cranberry brine and then hot smoked. The fruit acid from the cranberries tenderizes the meat and gives it a slightly sweet-tart note. Beech and cherry wood perfectly complement the fruity flavor.
Ingredients(for 1 kg)
Instructions
Prepare Brine
15 minutesBring water to a boil, stir in curing salt, brown sugar, and all spices until dissolved. Add cranberry concentrate and let the brine cool completely before adding the meat.
Brining
12-24 hoursSubmerge turkey breast completely in the brine and weigh down with a plate. Store in the refrigerator at 4-6 °C. After brining, remove, rinse cold, and pat dry with paper towels.
Smoking
3-4 hoursPreheat smoker to 110-120 °C and add beech-cherry wood. Hang turkey breast in the smoker or place on the grate. Smoke until a core temperature of 74 °C is reached.
Resting and Serving
15-20 minutesRemove smoked breast from the smoker and let rest loosely wrapped in aluminum foil for 15-20 minutes. Then slice thinly and serve.
Pro Tip
Cranberry concentrate from the supermarket works well. Always monitor core temperature with a probe thermometer – never serve poultry below 74 °C.
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