Smoked Turkey Breast
This Smoked Turkey Breast recipe will change your life! It creates the most TENDER & JUICY turkey breast you've ever eaten. And it's easy to make with a quick brine, rub & smoke!
sprigs fresh thyme
boneless turkey breast
Brine the Turkey
Bring 2 cups of water to boil on the stove in a small saucepan.
Stir in the salt and sugar until it's dissolved in the boiling water.
Remove the water from the stove and let it cool to room temperature before brining the turkey.
Pour this mixture over the turkey breast in a large bowl. If the turkey breast is wrapped in netting, be sure to remove the netting before brining it.
Add 8 (or more) cups of cold water to the bowl, until the turkey breast is completely covered.
Add thyme springs and black peppercorns to the brine.
Cover the bowl with plastic wrap and place it in the refrigerator overnight, or for at least 12 hours to brine.
Rub & Smoke the Turkey
In a small bowl, combine the brown sugar, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne pepper, ground cloves, oregano and thyme.
After the turkey breast is brined, remove the turkey from the brine, rinse it with cold water and dry with paper towels.
Use butchers twine to tie the turkey breast(s) together. Depending on the size of turkey breast purchased, you may end up with 2 turkey breasts in one package.
Rub the turkey breast with the prepared rub.
Heat a smoker to 275°F.
Place the seasoned turkey breast on the smoker for 2-4 hours, depending on the size of the breast. Plan for approximately 45 minutes per pound of turkey.
While the turkey breast is smoking, brush 1 tablespoon of melted butter on the turkey every 30 minutes.
Remove the turkey from the smoker when the internal temperature reaches 155°F. I recommend checking the temperature each time you baste the turkey with the melted butter.
Place the turkey breast on a cutting board and wrap it in foil.
Let the turkey rest for 10 minutes. During that time, the temperature will rise approximately 10 degrees, getting to the ideal 165°F temperature of a turkey breast.
Unwrap the turkey after 10 minutes and use an electric knife or carving knife to slice the turkey.
Recommended wood for smoking turkey:
Maple, hickory or apple
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