Ingredients

1 64oz bottle apple cider

3/4 C kosher salt

1/4 C apple cider vinegar

1/2 C brown sugar

3 sprigs fresh thyme

2 sprigs fresh rosemary

10 fresh sage leaves

1 garlic bulb cut in half crosswise

4 C ice cubes

1 5 to 6 lbs turkey breast

4 hickory wood chunks

Preparation

  1. Bring cider and next 7 ingredients to boil in a large stock pot or dutch oven over medium-high heat; reduce heat to medium and simmer, stirring occasionally, 5 minutes. Stir in ice and cool completely one hour.
  2. Place turkey in brine cover and refrigerate overnight.
  3. Prepare charcoal smoker bring temperature to 225 to 250 degrees; maintain temperature 20 minutes. Place wood chunks on coals.
  4. Remove turkey from brine and dry inside and out with paper towels. Place turkey on smoker, close lid and cook, maintaining heat at 225 to 250 degrees for 3 to 4 hours until meat thermometer registers 165 degrees when inserted into thickest part of breast.
  5. Remove turkey and cover tightly with foil 15 to 20 minutes before slicing.