Smoked Turkey Breast Recipe

sliced smoked turkey breast next to whole smoked turkey breast on a white platter.

5 from 28 votes

Smoked Turkey Breast Recipe

If you want to make a Smoked Turkey Breast that is juicy and delicious, with a light smoky flavor your whole family will love, this is the recipe you're looking for! My smoked turkey breast recipe is easy to make and yields smoked turkey breast that is moist, tender, and full of flavor every time!

Prep Time15

Cook Time3

Resting Time15

Total Time3 30

Course: Entree

Cuisine: American

Servings:

Calories: 293kcal

Author: Chef Ryan Littley

Equipment

Ingredients

Brine

2 tablespoon kosher salt
½ teaspoon black pepper
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 cups vegetable stock
2 cups ice water
1 cup ice

Turkey Breast

5 lbs turkey breast 4-6 pounds
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder

Instructions

Brine

Add the vegetable stock and seasonings to a saucepan and bring the mixture to a boil (make sure all the kosher salt has dissolved). Remove the pan from the heat and let the brining mixture cool for 15 minutes
Add the ice to the mixture and pour into a container large enough to hold the turkey breasts (that will fit in your fridge).*You can use a large ziplock bag for this process.
Add the turkey to the brine, then add enough water to cover the thighs.
Cover the container with cling wrap and place in the refrigerator for 4-6 hours (overnight is best).
Remove the turkey from the brine making sure to get rid of any excess liquid.

Turkey Breast

Pat the turkey breasts dry using paper towels.
Season the entire breast with the dry seasoning mixture. You don't need a lot of seasonings for the rub, the brine will give most of the flavor to the turkey.
Preheat your smoker to 275 degrees. Let the thighs come to room temperature while the smoker preheats. This will help them cook more evenly.
When the smoker has reached 275 degrees F. add your favorite wood chips to the smoker tube. I used a combination of mesquite and cherry wood chips.
Place the turkey breasts directly on the smoker rack with a drip pan underneath to catch all the drippings. Place a temperature probe in the thickest part of the breast.
*Remember we are cooking for an internal temperature of 165 degrees, cook times will vary depending on the size of the turkey and type of smoker.
When the turkey breast reaches an internal temperature of 150 degrees F. remove them from the smoker, place them in an aluminum tray or baking dish, and wrap the container with aluminum foil.
At this time the turkey has taken on as much smokey flavor as it can, and this step will help keep it moist as it finishes cooking.
When the breasts have reached an internal temperature of 165 degrees remove them from the smoker.
Let the breasts rest for 30 minutes before slicing to give the juice time to redistribute.

Notes

You can use a Dry Brine instead of a wet brine.

1 tablespoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon brown sugar
1 teaspoon lemon zest
Pat dry the turkey thighs with paper towels.

Mix the seasonings together and rub over the entire breast. Let them dry brine refrigerated for 24-48 hours.

Wet Brine Tips

-You can add your favorite fresh herbs and aromatics to this simple brine for additional flavor. Bay leaves, sage, cut orange wedges, or lemon wedges would be good additions to the wet brine.

-Table salt is not the same as Kosher salt. If you don’t have kosher salt, use one tablespoon of table salt (½ the amount of kosher salt).

Smoked Turkey Cooking Tips

Brine overnight: If time permits brine the turkey overnight, but don’t brine any longer than 24 hours or the meat will get mushy.

Don’t forget to thaw: Make sure the turkey thighs are completely thawed before you start the brining process.

Let the meat come to room temperature: It’s important to let the meat sit for 30 minutes at room temperature before cooking. It will help the meat to cook quicker and more evenly.

Use a digital thermometer: It’s important to keep watch on the internal temperature of the meat, and a wireless digital thermometer will make your life much easier. I like probe thermometers, and most have apps for your phone which makes monitoring the internal temperature much easier.

Let the meat rest after cooking: Letting the smoked turkey breast rest for at least 30 minutes will give the juice time to redistribute, giving you tender and juicy turkey. Cutting them too soon will result in a puddle of juice on your plate and dry meat.

Nutrition