Smoked Turkey Breast Roll

The brine for this recipe is based on one created by Anthony Sedlak. For this recipe we use a Bradley Smoker (available to order through our online store).

3 lbs turkey breast roll
3 cups water
1 bottle of white wine
1 stalk celery, roughly chopped
1/2 onion, roughly chopped
10 cloves garlic, peeled and smashed
2 tsp whole peppercorns
6 bay leaves
3-4 parsley stems
1 sprig thyme
1/4 cup kosher salt
1/4 cup sugar
1 cup mayo
salt and pepper to taste

Combine all ingredients for the brine in a large stock pot and bring to a boil. Remove from the heat and let cool to room temperature. Once the brine is cool, submerge the turkey breast roll into the liquid, cover and refrigerate for 24 hours.

Remove the roll and pat dry with paper towel. Mix the mayo with some salt and pepper and smother the mixture over the entire turkey breast and secure with twine. Place in the smoker and cook until an internal temperature of 80 degrees C (176 degrees F) is reached. Be sure to let the turkey rest before carving as this will prevent the juices from running out.

Note: you can easily cook the turkey breast in the oven if you wish…it just won’t have any of the smoky goodness from the Bradley Smoker).