A flavorful and aromatic brine infused with garlic, Worcestershire, black pepper, and Prohibition BBQ’s Under the Tuscan Gun Rub. This brine ensures a juicy, tender turkey breast with beautifully seasoned, crispy skin—perfect for any occasion.
Prep Time: 20–30 minutes (plus brining and drying time)
Cooking Time: Varies — typically 13–15 minutes per pound
Feeds: 6–8 people
Method of Cooking: Smoker or Oven
Smoking Cooking Temperature: 275°F–300°F (if smoking)
What You’ll Need:
- Turkey:
- 6–8 lb turkey breast (adjust for larger breasts by doubling ratios)
- Brine Ingredients:
- 2 gallons water
- 1 ½ cups kosher salt
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 3 tablespoons minced garlic
- 2 tablespoons ground black pepper
- 2 tablespoons Under the Tuscan Gun Rub
- Butter Mixture:
- Softened butter
- 2 tablespoons Under the Tuscan Gun Rub
- Additional Under the Tuscan Gun Rub to taste
How to Prepare:
Preheat & Prepare Equipment
- If smoking, prepare smoker to 275°F–300°F.
- If roasting, preheat oven to 325°F when ready to cook.
- Set up a roasting rack or smoker-safe pan.
Prepare the Main Protein
- Mix all brine ingredients thoroughly until salt and sugar dissolve.
- Place turkey breast-side down in a food-safe bucket or large container.
- Pour the brine over the meat until completely submerged.
- Place into the refrigerator or ice down and brine for 12–48 hours.
- Remove turkey from brine, rinse well, and pat dry.
- Place uncovered in the refrigerator for 4–6 hours to help develop crispy skin.
- Mix softened butter with 2 tablespoons Under the Tuscan Gun Rub.
- Remove turkey from the refrigerator and gently place the butter mixture under the skin.
- Rub remaining butter over the outside of the turkey breast and add additional Under the Tuscan Gun Rub to taste.
Prepare the Vegetables/Additional Items
(Optional)
- Add aromatics such as onions, garlic, citrus, or herbs to the roasting pan for added flavor.
Cooking Instructions
- Place the turkey breast on a rack, skin side up.
- Smoke at 275°F–300°F or roast at 325°F.
- Cook until the thickest part of the breast reaches an internal temperature of 165°F.
- Tent with foil if the skin browns too quickly.
- Let rest for 15–20 minutes before slicing.
Serving Instructions
- Slice the turkey breast against the grain into even, tender slices.
- Serve with your favorite sides or atop salads, sandwiches, or holiday plates.
Prohibition BBQ Products Used:
- Under the Tuscan Gun Rub
For more delicious recipes, visit: www.prohibitionbbq.net
