Prepare the perfect entree for any occasion with his Smoked Turkey Breast recipe. It’s juicy, loaded with flavor, and pairs perfectly with various sides!
Combine all the brining ingredients in a large saucepan, boil, and stir until sugar and salt dissolve.
BRINE TURKEY:
Add the turkey breast into ice-cold water and brine mixture in a brining bucket or large stockpot.
Make sure the brine covers the turkey.
Set in the refrigerator overnight.
PREP TURKEY:
Remove the turkey from the brine and pat dry. Allow to dry and come to room temperature for 30 minutes on the kitchen counter.
Season the turkey breast with coarse kosher salt and cracked black pepper.
PREP SMOKER:
Bring your smoker to 225 degrees F.
SMOKE TURKEY:
Place the turkey breast directly on the smoker grates, breast side up, and smoke for 3-4 hours until the internal temperature reaches 160 degrees F in the thickest part of the breast.
Remove the breast from the smoker and rest for 10 minutes.
Cut the breast from the bone and cut it into ½-inch thick pieces and serve immediately.
Notes
Preheat your smoker in advance. It should reach 225 degrees F before you put your turkey on it.
When placing your turkey breast on the grates, allow the skin side to face the ceiling/sky, with the other side touching the smoker grates.
Be prepared to smoke the meat for a minimum of three hours. However, your turkey breast may need up to four hours to cook thoroughly in the smoker. Check the internal temperature and make sure it reaches 160 degrees F before you remove the turkey from the smoker.