Petto di tacchino affumicato con glassa al miele

Ingredienti

• 5 to 8 pound bone-in turkey breast
• 1 Tbsp. butter or canola oil
• 8 cups water
• 1/2 cup Diamond kosher salt
• 1/3 cup sugar
• 1 tsp. peppercorns
• 1/3 cup honey
• 3/4 cup packed brown sugar
• 2 Tbsp. unsalted butter
• 1/4 cup apple cider vinegar
• 2 tsp. Dijon mustard
• 1/4 cup bourbon ((optional))

Preparazione

1. 1

   --- Brine the turkey ---

2. 2

   Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns. Stir to dissolve completely, then add a combination of 6 cups of cold water and ice.

3. 3

   Place the turkey breast in the brine and refrigerate for 8 hours or overnight

4. 4

   Remove the turkey from the brine, rinse and pat dry with paper towels.

5. 5

   --- Make the glaze ---

6. 6

   While the turkey smokes, make the glaze. In a small saucepan over medium-low heat, add the glaze ingredients and stir to combine and dissolve. Bring to a simmer and reduce the heat to low, continuing to cook until the glaze has thickened enough to coat the back of a spoon.

7. 7

   --- Smoke the turkey ---

8. 8

   While the breast comes to room temperature, prepare the smoker according to the manufacturer’s instructions for indirect cooking with a water drip pan in place. Add wood chunks (or pellets) and bring the temperature to 250° F.

9. 9

   Rub room-temperature butter or canola oil all over the turkey, then place in the smoker.

10. 10

    When the internal temperature of the breasts reaches about 130° F (about 90 minutes in), glaze the turkey and repeat after 15 more minutes.

11. 11

    Remove the turkey at 160° F, as it will continue to rise at least 5° to finish at 165° F. Verify with a probe thermometer.

12. 12

    Rest for 20 minutes before slicing and serving with a drizzle more of the glaze.