EDIT:
Start with the basic brine by Chris with some changes...

Honey-Orange Turkey Breast

In a saucepan:

1 quart water
3/4 cup kosher salt
1/2 cup sugar
1/4 cup honey
4 bay leaves
1 teaspoon whole coriander
1-2 teaspoon whole black pepper
1/2 teaspoon cayenne pepper
heat on stove till salt and sugar dissolves

cool mixture with:
1 quart ice and water
1 quart cold apple juice

add:
zest, juice and remaining 'fruit' of one orange
zest, juice and remaining 'fruit' of one lemon

Place whole bone-in turkey breast in 2 1/2 gallon zip bag and fill with brine for an overnight rest in the frig.

Remove breast from brine and rinse thoroughly. Soak in cold ice water and rinse again....rinse several times. Dry the breast. Place in frig uncovered to dry further.

When ready for cook, spray with olive oil and rub with NO SALT rub (recipe to follow).

Smoke on top rack with dry pan-pecan and peach wood if available at 325-350 for approximately 3 hours. Pull breast at 160.

This message has been edited. Last edited by: Steve Petrone,

Steve, great recipe!!!! If I wanted to use it on a turkey how would the proportions change or what would you add?

Paul, I used 3 quarts of liquid. So portion accordingly. My measurement are not exact-I tend to use the 'hand' measurement system.... I recommend a hot no salt rub. Let me know if you want a recipe.

Steve, please put the recipe out for the brine. Thanks. By the way, how's the pizza making coming along.????

See Pete's Rub for brined meats in the rub section.

Pizza is a staple...we have a batch of dough (for five pies) at least every other week.

This message has been edited. Last edited by: Steve Petrone,