-638125374478625853.png)
Ingredients
- 250g salted butter
- 6 Tbsps Honey
- 2 Tbsps Icing Sugar (also known as confectioners sugar)
- 1 Tbsp Smoked Salt Flakes (kosher or cracked salt also work)
- 1 x 2-2.5kg Skinless Breast
- 2c Water
- 3.8L Cold Water (Ice cold)
- 1c kosher salt (cracked salt also works)
- 1/2c Dark Brown Sugar
Method
Honey Butter Prep
- Combine the softened butter, honey, cinnamon and salt.
- Using a hand mixer, whip the ingredients together until the butter is light and fluffy.
- Transfer to a bowl and refrigerate
- Will keep in the refrigerator for up to 5 days
Turkey Prep
- Heat the 2 cups of water and mix in salt and sugar. Dissolve and remove from heat. Let cool to room temperature.
- Put turkey breast into a very large container, pour salt and sugar mix over and pour the remaining 3.8L water over the top. Refrigerate for up to 24 hours but no longer.
- Remove from brine mixture, and pat dry.
Cooking Process
- Preheat your BBQ for indirect cooking on low-medium heat. Add woodchips or a pellet smoker tube for smoke infusion. Allow the smoke to start.
- Season the turkey with your favourite BBQ rub or salt & cracked pepper (lightly coat, not heavy).
- Place away from the heat and close the lid allowing the smoke to penetrate into the meat.
- Using a probe thermometer, insert it into the turkey breast and when a reading of 55c shows, remove it from the BBQ.
- Use 3 TBSP of the honey butter, wrap the turkey and butter tightly in foil, and return to the BBQ.
- Again using the probe, when the reading shows 75c-78c, remove the turkey from the BBQ, unwrap from the foil and let it rest for 10 minutes.
- Slice against the grain of the meat and drizzle honey butter over the finished product.
