Smoked Turkey Breast
A delicious and flavorful smoked turkey breast recipe, perfect for holidays or meal prep, ensuring a tender, juicy result infused with smoky goodness.
Ingredients
For the Brine
- 1 gallon water Base for brine
- 1 cup kosher salt For brining
- 1/2 cup sugar For sweetness in brine
- rosemary or thyme Optional herbs for brine
For the Turkey
- 1 each bone-in or boneless turkey breast Choose based on preference
- 1 tbsp paprika For seasoning
- 1 tbsp garlic powder For seasoning
- 1/4 cup brown sugar To balance smoke flavor
- 1 tbsp black pepper For seasoning
Wood Chips
- applewood or hickory or cherrywood Choose based on flavor preference
Instructions
Preparation
- Prepare the brine by dissolving kosher salt and sugar in water, add optional herbs, and soak the turkey breast in the brine for 6-12 hours.
- Rinse and pat dry the turkey after brining.
- Season the turkey breast with paprika, garlic powder, brown sugar, and black pepper, ensuring even coverage.
Smoking
- Preheat the smoker to a steady temperature of 225°F-250°F.
- Place the brined and seasoned turkey breast skin-side up on the smoker grates, using a drip pan underneath.
- Monitor the turkey's internal temperature with a digital thermometer, aiming for 165°F in the thickest part.
- Add wood chips every 30-45 minutes to maintain consistent smoke.
- Once the temperature reaches 165°F, remove the turkey and let it rest for 10-15 minutes before carving.
Notes
Experiment with different wood chips and seasoning blends to find your perfect flavor combination. Brining is essential for moist turkey, and don't skip resting before slicing.