Smoked Turkey Breast

• 1 64oz bottle apple cider
• 3/4 C kosher salt
• 1/4 C apple cider vinegar
• 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

1. 1. Bring cider and next 7 ingredients to a boil over medium-high heat in a large stock pot or dutch oven. Reduce heat to medium and simmer stirring occasionally, 5 minutes. Remove from heat and stir in ice. Cool completely(1 hour)
2. 2. Place turkey in brine, cover and refrigerate overnight.
3. 3. Prepare charcoal smoker bringing temperature to 225 to 250 degrees; maintain temperature for 20 minutes. Place wood chunks on coals.
4. 4. Remove turkey from brine and pat dry inside and out with paper towels. Place on smoker 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. 5. Remove turkey, cover tightly with foil for 15-20 minutes before slicing.

apple cider, kosher salt, apple cider vinegar, thyme, rosemary, sage, garlic, turkey breast, hickory wood chunks

Taken from www.epicurious.com/recipes/member/views/smoked-turkey-breast-53097971 (may not work)