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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!
Servings: 6 people
Prep Time: 20 minutes
Cook Time: 3 hours
Brining Time: 12 hours
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Brine

  • 10 cups water, divided
  • ¼ cup sea salt
  • 2 tbsp sugar
  • 4 sprigs fresh thyme
  • ½ tbsp black peppercorns
  • 4 lb boneless turkey breast

Rub

  • 2 tbsp brown sugar
  • ½ tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cloves
  • ¼ tsp oregano
  • ¼ tsp thyme

Basting Liquid

  • 6-8 tbsp butter, melted

Instructions

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.

Notes

  • Recommended wood for smoking turkey: Maple, hickory or apple

Nutrition Facts

Calories 442kcal (22%)Carbohydrates 9g (3%)Protein 66g (132%)Fat 16g (25%)Saturated Fat 8g (40%)Cholesterol 193mg (64%)Sodium 5655mg (236%)Potassium 743mg (21%)Fiber 1g (4%)Sugar 8g (9%)Vitamin A 559mg (11%)Vitamin C 1mg (1%)Calcium 71mg (7%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!