Smoked Turkey Breast
Searching for the perfect holiday dish? Learn how to cook smoked turkey breast like a pro and make your meal unforgettable. Discover now
Ingredients
- 1 3–5 lb bone-in, skin-on turkey breast
- 1 cup water for brine, optional
- ¼ cup kosher salt for brine
- 2 tbsp brown sugar for brine
- 2 tbsp apple cider vinegar for brine
- 2 bay leaves for brine
- 3 garlic cloves minced (for brine)
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp dried thyme
- Wood chips hickory, applewood, or cherry
Instructions
- Prepare the Turkey Breast : Remove it from the fridge and let it sit at room temperature for 30 minutes. If brining, soak in a solution of water, salt, sugar, vinegar, bay leaves, and garlic for 4–6 hours or overnight. Drain and pat dry.
- Season Generously : Mix spices (paprika, garlic powder, onion powder, etc.) and rub all over the turkey breast, including under the skin.
- Set Up Your Smoker : Preheat to 225°F–250°F (107°C–121°C), adding wood chips for flavor. Place the turkey breast skin-side up on the rack.
- Smoke Slowly : Maintain consistent heat and avoid opening the lid frequently. Baste with melted butter or honey during the last hour if desired.
- Check for Doneness : Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Let rest for 15–20 minutes before slicing.