Maple Brined Smoked Turkey Tenders
POSTED: 10:22 am MDT August 16,
2007
3-4 pounds turkey tenders, or 1/2 turkey breast
1/2 cup brown sugar
1/2 cup maple syrup
6 TBS soy sauce
1/4 cup kosher salt
2 tsp whole white peppercorns, bruised or cracked
1 TBS crushed garlic
2 bay leaves
1 hand ginger, sliced (between 1/3 and 1/2 cup)
1/2 tsp red chile flakes
6 cups water
Use fresh turkey tenders, turkey breast cut into mock tenders, or a half boneless turkey breast.Combine remaining ingredients in a non-reactive pot, stir and bring to a boil, reduce to a simmer for several minutes to activate aromatics. Remove from heat and cool completely. Use cold brine to marinate the turkey tenders for 2-4 hours, or 8-12 hours for a half turkey breast.
Prepare a smoky fire using hardwood, or soaked hardwood chips in a tin directly on top of burner. A soaked cedar plank also works quite nicely and adds a light smoky flavor.Smoke tenders with indirect medium heat, cooking to 150 degrees internal – roughly 20-30 minutes. Smoke a half turkey breast over indirect low heat, roughly 1.5 – 2 hours.-Chef Mick Rosacci, Tony's Market
1/2 cup brown sugar
1/2 cup maple syrup
6 TBS soy sauce
1/4 cup kosher salt
2 tsp whole white peppercorns, bruised or cracked
1 TBS crushed garlic
2 bay leaves
1 hand ginger, sliced (between 1/3 and 1/2 cup)
1/2 tsp red chile flakes
6 cups water
Use fresh turkey tenders, turkey breast cut into mock tenders, or a half boneless turkey breast.Combine remaining ingredients in a non-reactive pot, stir and bring to a boil, reduce to a simmer for several minutes to activate aromatics. Remove from heat and cool completely. Use cold brine to marinate the turkey tenders for 2-4 hours, or 8-12 hours for a half turkey breast.
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