Smoked Turkey Breast

• 1 64 ounce bottle apple cider
• 3/4 C kosher salt
• 1/2 C brown sugar
• 1/4 C apple cider vinegar
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 10 fresh sage leaves
• 1 garlic bulb sliced in half crosswise
• 4 C ice cubes
• 1 5 to 6 pound bone in turkey breast
• 4 chunks hickory wood

1. Bring cider and next 7 ingredients to a boil, in large stock pot, over medium- high heat; reduce to medium and simmer, stirring occasionally, 5 minutes. Remove from heat and stir in ice. Cool completely for an hour.
2. Place turkey in brine cover and chill overnight.
3. Prepare charcoal smoker to 250 degrees; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove breast from brine ane dry inside and out with paper towels. Place on smoker maintaining temperature 225 to 250 degrees for 3 to 4 hours until meat thermometer registers 165 degrees when inserted into thickest part.
5. Remove breast and tent loosely with foil 10 to 15 mins before slicing.

apple cider, kosher salt, brown sugar, apple cider vinegar, thyme, rosemary, sage, garlic, hickory wood

Taken from www.epicurious.com/recipes/member/views/smoked-turkey-breast-53095741 (may not work)