Smoked Turkey Breast
Prepare a perfectly smoked turkey breast that’s tender, juicy, and bursting with flavor, ideal for any occasion.
Ingredients
For the Brine
- 1 gallon Water For brining
- 3/4 cup Salt Kosher or sea salt
- 1/2 cup Sugar Brown sugar is recommended
- 2 tablespoons Garlic Minced or crushed
- 2 tablespoons Rosemary Fresh or dried
- 2 tablespoons Thyme Fresh or dried
For the Turkey
- 1 piece Boneless Turkey Breast 4-6 pounds
- 2 tablespoons Oil or Butter For skin crisping
- 2 tablespoons Paprika For rub
- 2 tablespoons Garlic Powder For rub
- 1 tablespoon Onion Powder For rub
- 1 tablespoon Black Pepper For rub
- 1 tablespoon Brown Sugar For sweetness in rub
For Smoking
- 2 handfuls Wood Chips Hickory, apple, or cherry recommended
- Aluminum Foil For resting and wrapping
- 1 drip pan Drip Pan To catch juices
- 1 digital thermometer Meat Thermometer For checking internal temperature
Instructions
Preparation
- Rinse the turkey breast under cold water and pat dry with paper towels.
- Trim any excess fat and check for bones.
- Prepare the brine by combining water, salt, sugar, and spices in a large pot.
- Submerge the turkey breast in the brine and refrigerate for 12-24 hours.
- After brining, remove and apply oil or butter. Rub the turkey with the mix of seasonings thoroughly.
- Let the turkey rest for about an hour to enhance flavors.
Smoking Process
- Preheat the smoker to 225°F to 250°F.
- Place a pan of water in the smoker for moisture.
- Add wood chips and load the smoker as per its instructions.
- Place the turkey breast on the smoker rack and monitor the internal temperature.
- Smoke the turkey breast until it reaches an internal temperature of 165°F, approximately 3-4 hours.
- Remove the turkey and loosely tent with aluminum foil, letting it rest for 15-20 minutes before slicing.
Notes
Experiment with different wood types for varied flavors. Letting the turkey rest is essential to ensure it stays juicy.