Smoked Pepper Crusted Turkey Breast

Smoked Pepper Crusted Turkey Breast 

Ingredients 

Boneless turkey breast 

Turkey Brine 

16 mesh pepper

Method

Brine a boneless Turkey breast for at least 6 hours.

If you need a brine recipe, get my tried and true recipe here!

After the Brine, remove the turkey from the brine solution and rinse thoroughly. Pat dry and then coat liberally with coarse black pepper. The salt flavor is already inside of the meat due to the brine.

Smoke the turkey breast in a smoker around 250-275°F. After an hour and a half, remove the turkey from the smoker, and wrap in foil covered with butter. Place back on the smoker and continue cooking it until the breast meat is 160°F. Remove from the smoker and rest for 15 minutes. 

Slice and serve.

Pictured: Cornbread Waffle Turkey Sandwiche