Elevate your Christmas feast with a Smoked Turkey Breast! Soak the turkey in Lane's Turkey Kit for a day to get rich flavours. Add SPG and Magic Dust for seasoning, then let it cook slowly for that delicious smoky taste.
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Serve up this holiday favourite for a Christmas celebration that's both simple and sensational!
- Prepare the brine by combining ½ cup of Lane's brine with 2 litres of water in a brine bag. Place the turkey breast in the brine and refrigerate for 24 hours.
- After 24 hours, remove the turkey breast, pat it dry, and let it rest in the fridge for an additional 4 hours to promote skin dryness for a crispier texture.
- For seasoning, gently lift the skin and apply Lane's SPG and Magic Dust seasoning. Replace the skin and re-season if desired. Optionally, you can use olive oil as a binder before applying the seasoning.
- Preheat the barbecue to 120°C. Cook the turkey, allowing approximately 40 minutes per 500g at this temperature. Smoke the turkey until the internal temperature reaches 73°C.
- Allow the turkey to rest for 15-20 minutes, then slice and enjoy!