Ingredients
For the Brine:
1 gallon vegetable or chicken broth
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon black peppercorns
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 tablespoon garlic powder
1 tablespoon onion powder
For the Turkey:
1 whole bone-in turkey breast (4-6 lbs)
2 tablespoons olive oil or melted butter
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
7 Steps to Brunch Perfection :
Brine the Turkey: In a large pot, combine the vegetable broth, kosher salt, brown sugar, black peppercorns, rosemary, thyme, garlic powder, and onion powder. Bring to a simmer until the salt and sugar dissolve. Remove from heat and let cool completely. Submerge the turkey breast in the brine, cover, and refrigerate for 8-12 hours.
Prepare the Turkey: Remove the turkey from the brine and rinse under cold water. Pat dry with paper towels. Preheat your smoker to 275°F (135°C).
Rub the turkey breast with olive oil or melted butter, then season with garlic powder, onion powder, smoked paprika, black pepper, and salt.
Smoke the Turkey: Place the turkey breast in the smoker, skin side up. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.
Rest and Serve: Once cooked, remove the turkey from the smoker and let it rest for 20-30 minutes before slicing. This allows the juices to redistribute for a moist turkey.
Additional tips
- Wood Choice: Use fruit woods like apple or cherry for a sweeter flavor, or hickory for a stronger smoke.
- Brining Alternatives: If short on time, consider a dry rub instead of brining, but brining will yield a juicier result.
- Leftovers: Smoked turkey breast is great for sandwiches, salads, or as a protein addition to various dishes.
Feel free to share this organized recipe on your Facebook page! Enjoy your delicious smoked turkey breast!
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