1 2 pound turkey breast
4 tablespoons of butter
1 tablespoon fresg thyme
1 tablespoon fresh rosemary, chopped
2 cloves of garlic, crushed
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
FOR THE BRINE:
4 cups of water
1/4 cup of brown sugar
2 tablepsoons salt
1 tablespoon honey
1 tablespoon of cruched pepper corns
1 teapsoon crushed allspice berries
1/4 cup of allple cider vinegar
juice of 1 lime
bring to a gentle simmer a large stock pot on the stove with all the ingredients under the Brine.
Remove from the heat and allow to cool. Pour the stock into a container with a lid that will fit in your refridgerator. Place the turkey breast into the bucket, making sure it is completely submerged under the brine.
Leave in the fridge for overnight.
The next day remove the breast from the brine and pat dry with a paper towel.
Season with salt and black pepper. Set aside until ready to marinate.
In a small sauce pan on medium to low heat, add the butter, garlic, rosemary, thyme, cayenne and paprika. Cook for about 5 minutes, until the butter has melted and the herbs and garlic fragrant.
Using a brush or you can pour all of the butter marinade over the turkey breast and allow to sit for an hour. Tie the turkey breast up so that it is tightly held together using butcher string.
Prepare your smoker.
Smoke the Turkey breast until and internal thermometer reads 161 in the breast.
Approximatley 2 hours to smoke a 2 pound breast.
Allow it to sit for 10 minutes before slicing it thinly! Enjoy in sandwiches!