Smoked Turkey Breast
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Unrated
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Prep Time
15 mins
-
Cook Time
4 hrs
-
Brining
12 hrs
-
Servings
8
-
Course
Main Course
-
Cuisine
American
Smoked Turkey Breast
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This Garlic Herb Smoked Turkey Breast is tender, juicy, and flavorful thanks to using a simple brine and a homemade garlic herb dry rub. This turkey breast will be the highlight of your Thanksgiving or family dinner.
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Ingredients
Turkey Brine
- 6 cups water divided
- ¼ cup salt
- 2 tablespoons sugar
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 cloves garlic crushed
- 5-7 black peppercorns
Turkey Dry Rub
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- 1 teaspoon dried parsley
Turkey Breast
- 6-8 pound bone-in turkey breast
- 4 tablespoons unsalted butter room temperature
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Instructions
Brining the Turkey
- Pour 2 cups of water into a medium size saucepan and heat over medium heat. Add the salt and sugar. Stir and continue heating until the salt and sugar has dissolved and the liquid is clear. Remove from the heat.
- Add the fresh herbs, crushed garlic and peppercorns. Then pour in 4 cups of cold water.
- Allow the brine to cool completely.
- Place the turkey breast in a large sealable bag or bowl.
- Pour the brine over top completely covering the turkey. Seal and place in refrigerator overnight.
- When ready to cook, remove the turkey from the brine, and pat dry removing excess brine.
Smoking the Turkey
- Preheat smoker to 250 degrees F using mesquite, maple, or apple wood.
- Combine the ingredients for the turkey dry rub in a small bowl.
- Prep the turkey by removing from the brine and removing excess from patting dry with paper towels.
- Add 2 teaspoons of the dry rub into the butter. Stir together to combine.
- Using your hands gently separate the skin from the turkey breast.
- Rub a portion of the herb butter under the skin on each breast.
- Then rub the remaining butter on the top of the skin. If you find that the butter is sticking to your hands and not the turkey, use the back of a spoon to ensure a nice even layer of butter over the top of the turkey breast.
- Evenly sprinkle more of the dry rub on top of the butter getting the top and sides of the breasts.
- Place turkey breast, breast side up, directly on the grates of the smoker.
- Cook for 3-4 hours until the turkey reaches an internal temperature of 160 degrees F.
- Remove the turkey from the smoker, placing on a baking sheet or cutting board. Tent the turkey with foil and allow to rest for 15-20 minutes before slicing.
- To slice, cut the breast down the center to separate the two sides, then using a sharp knife, cut following the bone to carve out the breast. Lay the breasts down on the cutting board and slice thinly to serve.
Notes
- Make Ahead: Smoke the turkey and slice it 1-2 days ahead of time. Cover and store in the refrigerator.
- Reheating: Place the sliced smoked turkey breast in a baking dish with a small amount of broth, cover with foil, and bake at 250 degrees F until the internal temperature reaches 165 degrees F.
Nutrition Information
Show Details
Calories
394kcal
(20%)
Carbohydrates
1g
(0%)
Protein
52g
(104%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
189mg
(63%)
Sodium
1153mg
(48%)
Potassium
557mg
(16%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
317IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 1g | 0% |
| Protein | 52g | 104% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 189mg | 63% |
| Sodium | 1153mg | 48% |
| Potassium | 557mg | 12% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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