Smoked Turkey Breast
Learn how to smoke a turkey breast that is tender, juicy, and packed with flavor using brining, the right woods, and smoking techniques.
Ingredients
For the Brine
- 1 cup salt Use kosher salt for best results.
- 1/2 cup sugar Brown sugar can be used for added flavor.
- 8 cups water Adjust according to the size of the turkey breast.
- 3 tablespoons herbs and spices Your choice of herbs like thyme, rosemary, or citrus zest.
For the Turkey
- 1 whole turkey breast, bone-in or boneless Bone-in turkey breast tends to be juicier.
- 1 cup dry rub or wet rub of choice Use as desired for seasoning the turkey.
- 2 pans water or apple juice For maintaining moisture in the smoker.
- 3 pieces wood chips (apple or cherry) Avoid strong woods like hickory for a delicate flavor.
Instructions
Preparation
- Prepare the brine by mixing salt, sugar, water, and optional herbs in a large container.
- Brine the turkey breast for at least 8-12 hours, or overnight, in the refrigerator.
- Remove the turkey from the brine, rinse, and pat dry with paper towels.
- Apply your preferred dry or wet rub generously all over the turkey.
Smoking
- Preheat your smoker to a temperature between 225°F and 250°F.
- Place a pan of water or apple juice in the smoker to maintain humidity.
- Add wood chips according to your smoker’s instructions.
- Put the prepared turkey breast in the smoker and cook for about 3-4 hours or until it reaches an internal temperature of 165°F.
- Use a meat thermometer to check at the thickest part of the breast.
Resting and Serving
- After cooking, let the turkey rest for at least 20-30 minutes, covered loosely with foil.
- Slice against the grain for maximum tenderness and serve, drizzled with any juices from resting.
Notes
Ensure that the turkey breast is fully thawed before brining. Use a meat thermometer to prevent overcooking. Feel free to experiment with different terracotta flavors for your basting solution.