Description
Achieving a moist and flavorful smoked turkey breast can be challenging, but with the right techniques, you can create a tender, juicy masterpiece every time. This recipe guides you through brining, smoking, and resting to ensure your turkey breast is packed with flavor and never dry. Perfect for Thanksgiving or any special gathering!
Ingredients
Scale
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 5 garlic cloves, crushed
- 2 oranges, sliced
- 2 lemons, sliced
- 1 tablespoon peppercorns
- 3 bay leaves
For the Dry Rub:
- 2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
For Smoking:
- 1 (3-5 lb) bone-in turkey breast
- 2 cups chicken broth (for basting)
- 1/4 cup melted butter (optional, for added richness)
- Wood chips (apple, cherry, or pecan recommended)
- Water pan for maintaining moisture
Instructions
Prepare the Brine:
- In a large pot, combine water, kosher salt, and brown sugar. Stir until dissolved.
- Add crushed garlic, sliced citrus fruits, peppercorns, and bay leaves.
- Submerge the turkey breast in the brine, ensuring it’s fully covered.
- Refrigerate for 12-24 hours.
Dry Brine Alternative:
- If you prefer dry brining, rub the turkey breast with the salt mixture.
- Refrigerate uncovered for 12-24 hours to allow the flavors to penetrate.
Prepping the Turkey:
- Remove the turkey breast from the brine and pat it dry with paper towels.
- Apply the dry rub evenly over the turkey breast.
- Let the turkey rest at room temperature for 30-45 minutes before smoking.
Prepare the Smoker:
- Preheat your smoker to 225°F.
- Add apple, cherry, or pecan wood chips for a mild, sweet smoke flavor.
- Place a water pan filled with hot water inside the smoker to maintain moisture.
Smoking the Turkey Breast:
- Place the turkey breast on the smoker grate.
- Smoke for 2.5 to 4 hours, depending on the size.
- Baste every 45-60 minutes with chicken broth or melted butter for added moisture.
Monitor the Temperature:
- Use a digital thermometer to monitor the internal temperature.
- Remove the turkey breast once it reaches 160°F (it will continue to rise to 165°F while resting).
Resting:
- Transfer the smoked turkey breast to a cutting board.
- Loosely cover with foil and let it rest for 20-30 minutes to allow the juices to redistribute.
Carving:
- Use a sharp carving knife and slice the turkey breast against the grain for tender, juicy slices.
Notes
- For best results, use a digital thermometer to monitor both the smoker temperature and the internal turkey temperature.
- Avoid opening the smoker frequently to maintain a consistent cooking environment.
- To add extra flavor, try stuffing fresh herbs like thyme and rosemary under the turkey skin before smoking.
- Leftover smoked turkey breast is excellent in sandwiches, salads, or wraps.
- Prep Time: 30 minutes
- Cook Time: 2.5 - 4 hours
- Category: Lunch
- Cuisine: American
Nutrition
- Calories: 320g
- Fat: 12g
- Carbohydrates: 5g
- Protein: 48g