Smoked Turkey Breast
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Additional Time
8 hrs
-
Total Time
11 hrs 10 mins
-
Servings
6
-
Calories
365 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Turkey Breast
Description
Smoked Turkey Breast uses a brine made from apple cider, water, kosher salt, brown sugar, garlic, peppercorns, orange slices, and rosemary sprigs. The turkey breast is submerged in the cooled brine and refrigerated for 8 to 12 hours to enhance flavor and moisture retention. After brining and rinsing, the turkey is coated with a BBQ rub and placed in a smoker preheated to 250°F.
The turkey is smoked for about three hours using aromatic woods such as apple, hickory, or cherry. The low and slow method ensures thorough cooking to an internal temperature of 165°F while infusing a smoky flavor. If the skin browns too quickly, foil is used to prevent burning. After smoking, the turkey is rested before slicing to allow juices to redistribute.
This smoked breast suits a main dish for gatherings, offering an alternative to traditional roasted turkey with a pronounced smoky character. Garnishing with fresh herbs and fruit adds a fresh contrast to the rich meat.
The recipe adapts well for smaller portions by using a single breast. It is important to thaw fully before brining if using frozen meat. The brining period should not exceed 12 hours to avoid over-salting.
Ingredients
For the brine
- 1 cup apple cider the juice, do not use vinegar
- 1 gallon water cold
- 3/4 cup kosher salt
- 1/2 cup brown sugar
- 3 cloves garlic smashed
- 1 tablespoon peppercorns
- 1 orange thinly sliced
- 3 rosemary sprigs
For the turkey
- 6 pound turkey breast bone in
- 1/4 cup bbq rub
- cooking spray
- herbs fresh, for garnish
Instructions
For the brine
- Place all the brine ingredients in a large pot over medium heat. Bring to a simmer.
- Cook for 2-3 minutes or until salt and sugar have dissolved.
- Turn off the heat. Let the brine mixture cool.
- Place the turkey breast in the brine solution to fully submerge it, then refrigerate for 8-12 hours.
- When you're ready to cook your turkey breast, remove it from the brine and rinse with cool water; pat dry with paper towels.
For the turkey
- Preheat a smoker to 250 degrees F. Load the smoker with apple, hickory or cherry wood.
- Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan.
- Sprinkle the BBQ rub all over the surface of the turkey breast.
- Place the pan in the smoker. Cook for 3 hours, or until a thermometer inserted into the thickest part of the breast registers 165 degrees F. Refill the wood chips as needed.
- If the turkey skin starts to get too dark, cover it with foil.
- Let the turkey rest for 5-10 minutes then transfer to a serving plate. Garnish with herbs if desired, then slice and serve.
Notes
- The recipe uses a bone-in, double turkey breast ideal for serving 6-8 people; for fewer servings, a single breast may be used.
- Fresh or thawed frozen turkey breasts can be used, but ensure they are fully thawed before brining.
- Brine the turkey for at least 8 hours but no longer than 12 to prevent excessive saltiness.
- Garnish the finished turkey with fresh herbs and fruit for a visually appealing presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 49g | 98% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 220mg | 73% |
| Sodium | 702mg | 29% |
| Potassium | 1101mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
