This was fantastic. The brine gives it very good flavor. The smoke taste permeated the breast. And the skin ended up nice and crispy. I will use this as my go-to for Thanksgiving from now on. Added plus: it frees up the oven.
Double up on all brine ingredients, especially the cider. Use 128 ounces vs. the 64 ounces called for. For me, the 64 ounces didn’t cover the breast completely while brining. I also use a bit more fresh herbs, and double everything else. This is an amazingly good recipe which is the only one we use now. My family goes bonkers for it!
I am an almost 70 yr old man and I can honestly say this is the best smoked turkey I have EVER made! I followed your recipe exactly and smoked it on our gas grill yesterday. It came out moist, tender and the flavor is positively outstanding. Today we had sandwiches with leftovers and it was still juicy and so so so delicious! I've smoked a lot of turkey breasts through the years but never one this perfect. This will be my "go to" recipe from now on! Thank You for a really delicious recipe!
This recipe is amazing. The turkey was moist, and full of flavor! Best Easter turkey ever. Had no leftovers!
We just got a smoker and this was the first recipe we tried. It cannot be improved. It was fantastic and we will make it for Thanksgiving. It’s the best turkey we’ve ever had!
This recipe is amazing. The end results almost tasted more like ham than turkey (a good thing in my book) and contributed to the best Thanksgiving I've ever had. I did have to smoke it a little longer (closer to 5-6 hours), but it's possible that the thermometer on my old Brinkman isn't accurate and that I was more at 200 degrees than 250. Regardless, it was delicious. Highly recommend.
Pulled up this recipe just to double check it since we have now used it at least a half dozen times and figured it was about time I leave a review. It always comes out beautiful, moist, and flavorful. This is a family holiday favorite.
This recipe helped us with a Christmas dinner for 14. The turkey breast we served was tender, juicy and lots of flavor, I used peach wood instead of apple; but the taste was balanced. I’ll fine tune it a bit next time; but we’ll definitely use this recipe again!
I've been smoking meats in a variety of methods for 30+ years, but this is THE BEST SMOKER RECIPE EVER!!
I really didn't change a thing, except to split the bone on turkey breast to flatten it so it would fit on one smoker rack so I could smoke other meat on the other shelves. Using a 4 rack electric smoker, we made pork ribs & a whole cut up roasting chicken along with the 6# turkey breast in one cook.
The marinade was used as the liquid in the smoker pan, & smelled fabulous as the meat cooked. Applewood & Jack Daniels Barrel Wood chips were used in the wood box. I cooked everything at 250F for just under 4 hours.
This turkey breast was THE MOISTEST MOST PERFECT DELICIOUS EVER! I put an apple & a few fresh bay leaves in the breast cavity, which I discarded before serving. The meat was incredibly juicy, & was universally lover by all that tried it. We ate half that day & the rest the next, & it was still unusually good. Try serving it with cranberry orange relish (1 bag fresh/frozen cranberries, 1 whole orange & 1 c sugar; combine all in food processor until finely blended).
I don't know what the secret to the juiciest turkey breast ever is, but it IS somewhere in this Fabius recipe. I will never look elsewhere again. THANK YOU, DEAR, for awesome magic recipe!
This is hands down the best turkey I have ever tasted. It was bursting with moisture and smoky flavor and super tender too. Sodium level in the meat was perfect. No bland turkey here, and no need for any sauce or adornment. Perfect!
This by far has been the best turkey breast we ever had. Incredibly moist and flavorful. No gravy required! I prepared the brine the night before exactly as the recipe indicates and brined for about 10 hours. My husband smoked the turkey as the recipe specifies and let it rest. The meat is so tender that it is very easy to slice. We served with mashed potatoes and squash. If the weather is decent for Thanksgiving, this may very likely become an annual tradition. I just can't say enough about it.