1. Debone the turkey breast and remove the skin, yielding about 2 pounds EP (Edible Portion).
2. In a large bowl, dissolve the sugar and salt in the water. Place the turkey in the sugar/salt solution, cover and refrigerate. Allow to brine for 6 to 12 hours. Remove from the sugar/salt solution and pat dry.
3. Prepare the smoker or in lieu of a professional smoker, place soaked applewood chips in a deep hotel pan. Place the turkey on a rack elevated over the chips.
4. Cover with a lid or heavy-duty aluminum foil and place over medium-low heat, smoking until the breast reaches an internal temperature of 170 degrees F. Replenish wood chips about every 30 minutes.
5. You may substitute 2 pounds EP smoked turkey breast available from a purveyor.
6. Dice the fully cooked turkey into 1/2 pieces. Cover and refrigerate.
The National Turkey Federation
1225 New York Avenue NW, Suite 400
Washington, D.C. 20005