Description
This smoked turkey breast recipe offers a flavorful and juicy bird that's perfectly seasoned and smoked to perfection. The turkey is brined overnight for maximum moisture and tenderness, then rubbed with a blend of spices before slow smoking at a low temperature. Brushing with melted butter during smoking keeps the meat moist and adds richness. This method delivers a delicious, tender turkey breast ideal for festive meals or savory sandwiches.
Ingredients
Brine Ingredients
- 10 cups water (divided)
- ¼ cup sea salt
- 2 tablespoons granulated sugar
- 4 sprigs fresh thyme
- ½ tablespoon black peppercorns
Rub Ingredients
- 2 tablespoons brown sugar
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon oregano
- ¼ teaspoon thyme
Other Ingredients
- 4 pound boneless turkey breast
- 6-8 tablespoons butter (melted)
Instructions
- Brine the turkey breast: Bring 2 cups of water to a boil in a small saucepan over the stove. Stir in the sea salt and granulated sugar until fully dissolved. Remove from heat and let the brine cool to room temperature.
- Prepare the brining container: Place the turkey breast in a large bowl, removing any netting if present. Pour the cooled brine over the turkey and add 8 or more cups of cold water to ensure the turkey is completely submerged.
- Add herbs and peppercorns to the brine: Add the fresh thyme sprigs and black peppercorns to the bowl. Cover with plastic wrap and refrigerate overnight or at least 12 hours.
- Prepare the spice rub: In a small bowl, combine the brown sugar, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne pepper, ground cloves, oregano, and thyme. Mix thoroughly.
- Remove and dry the turkey: After brining, take the turkey breast out of the brine, rinse under cold water, and pat dry with paper towels.
- Tie the turkey breast: Use butcher's twine to tie the turkey breast(s) together if there are multiple pieces to ensure even cooking.
- Apply the rub: Generously rub the prepared spice blend all over the turkey breast, coating evenly.
- Preheat the smoker and smoke: Heat your smoker to 275°F. Place the seasoned turkey breast on the smoker and cook for 2-4 hours, estimating around 45 minutes per pound.
- Butter basting during smoking: While smoking, brush the turkey breast with 1 tablespoon of melted butter every 30 minutes to keep it moist and flavorful.
- Monitor temperature and remove: Use a meat thermometer to check the internal temperature regularly. Remove the turkey from the smoker when it reaches 155°F, noting that it will continue cooking while resting.
- Rest the turkey: Place the smoked turkey breast on a cutting board and tent with foil. Let it rest for 10 minutes to allow the temperature to rise to the safe and juicy 165°F.
- Slice and serve: After resting, unwrap and slice the turkey breast using an electric or carving knife for even cuts. Serve warm or at room temperature.
Notes
- Ensure the turkey breast is completely submerged in the brine for best results.
- Remove any netting from the turkey breast before brining to allow flavors to penetrate the meat.
- Maintaining a consistent smoker temperature is key for even cooking.
- Brushing melted butter adds moisture and flavor but can be substituted with olive oil if desired.
- For food safety, always check the internal turkey temperature with a meat thermometer.
- Resting the turkey allows juices to redistribute for tender, juicy slices.
