Recipe courtesy of Guy Fieri
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74 hr 30 min
30 min
72 hr
2 hr
Approximately 4 pounds cooked sliced meat


For brine:
For Rub:
To Cook:


For brine:

In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)

After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.

For Rub:

Pulse all in a spice grinder or food processor

Apply rub to breast, cover tightly and refrigerate for 24 hours

To Cook:

Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.

Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.

Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.

Cover loosely, cool and thinly slice.

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