Smoked Turkey Breast

Turkey, kosher salt, black pepper, smoked paprika, chili flakes, granulated onion, granulated garlic

Brine: lemon, garlic, parsley, bay leaf, peppercorn

Sous-Vide Method (Suggested):
• Ensure there are no holes or tears in the plastic and that it remains air tight – if the bag is not air tight, use the Oven Method.
• Place the bag in a large stock pot
• Fill with water until 3/4 full
• Bring to a simmer for 4 minutes
• Slowly remove the bag with tongs, set aside to open.
• Cut open and remove turkey
• Serve with South Carolina Mustard Sauce
Oven Method:
• Preheat the oven to 300F
• Remove turkey from the bag
• Place on a baking sheet covered with parchment or greased aluminum foil
• Cover with foil
• Warm for 5 to 8 minutes or until hot
* Individual appliances may vary, these are guidelines only. Ensure to reheat and bake thoroughly to an internal temperature of 165F.