| Ingredients: 3 Pounds FRESH TURKEY BREAST 1 Cup Brown Sugar 1 Cup Kosher Salt 1 Quart Water |
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 1. Debone the turkey breast and remove the skin, yielding about 2 pounds EP (Edible Portion).
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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.
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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.
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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.
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5. You may substitute 2 pounds EP smoked turkey breast available from a purveyor.
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6. Dice the fully cooked turkey into 1/2 pieces. Cover and refrigerate.
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