Smoked Turkey Breast
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
2 hrs
-
Additional Time
12 hrs
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Total Time
14 hrs 5 mins
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Servings
2
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Calories
80599 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Smoked Turkey Breast
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This juicy and herby wet-brined turkey breast covered in butter before smoking will wow your dinner guests; they’ll actually want turkey in the future.
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Ingredients
Wet brine
- 6 6 tbsp kosher salt
- 6 6 c cold water
- 4 4 tbsp brown sugar
- 8 8 cloves garlic smashed
- 5 5 whole peppercorns
- 1 1 sprig fresh Rosemary
- 1 1 small yellow onion
- 1 1 bay leaf
Turkey breast
- 2 2 lb turkey breast skin-on and bone-in
Compound butter
- 4 4 tbsp unsalted butter softened
- 1 1 tsp fresh thyme minced
- 1 1 tsp fresh Rosemary minced
- 1 1 tsp fresh sage minced
- 1 1 tsp fresh oregano minced
- 1 1 tsp fresh parsley minced
- 1 1 tsp kosher salt
- 1 1 tsp garlic powder
- 1 1 tsp onion powder
- ½ ½ tsp smoked paprika
- ½ ½ tsp ground mustard powder
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Instructions
- Combine the ingredients for the wet brine in a large bowl enough to submerge the turkey breast. Whisk the ingredients until the salt and brown sugar have dissolved.
- Place the turkey breast in the wet brine bowl.
- Cover with plastic wrap and place the bowl in the fridge for 12-24 hours.
- Remove the turkey from the brine and place it on a cooling rack and sheet pan. Use paper towels to thoroughly dry the turkey breast. Let the turkey breast sit on the counter to come to room temperature for at least 30 minutes.
- After warming up the smoker on "smoke" setting, preheat the smoker to 225 °F.
- In a bowl, combine the compound butter ingredients until incorporated.
- Separate the skin from the meat almost all the way to the edge and add some compound butter inside.
- Cover the turkey breast with compound butter thoroughly, including in between the skin and flesh.
- Place the turkey breast skin-side up on the smoker and cook until it the internal temperature reaches 165 °F. I like to use a wireless thermometer to monitor cooking, then spot-check with an instant-read thermometer in a few places to double-check before pulling the turkey out. Take the temperatures at the deepest part of the turkey and near the bone.
- Once it reaches 165 °F, raise the temperature to 400 °F and cook for an additional 15 minutes or until the internal temperature reaches 175 °F. The goal here is to crisp the skin while the turkey finishes cooking.
- Transfer the turkey breast to a cutting board and let rest for another 10 minutes before serving. Carve it away from the bone as cleanly as you can, then slice to serve.
Equipments used:
Nutrition Information
Show Details
Calories
805.99kcal
(40%)
Carbohydrates
35.86g
(12%)
Protein
100.13g
(200%)
Fat
30.81g
(47%)
Saturated Fat
15.83g
(79%)
Polyunsaturated Fat
3.17g
Monounsaturated Fat
8.42g
Trans Fat
0.98g
Cholesterol
305.14mg
(102%)
Sodium
23078.19mg
(962%)
Potassium
1340.34mg
(38%)
Fiber
2.65g
(11%)
Sugar
25.37g
(51%)
Vitamin A
1127.06IU
(23%)
Vitamin C
8.37mg
(9%)
Calcium
200.85mg
(20%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 80599 kcal
% Daily Value*
| Calories | 805.99kcal | 40% |
| Carbohydrates | 35.86g | 12% |
| Protein | 100.13g | 200% |
| Fat | 30.81g | 47% |
| Saturated Fat | 15.83g | 79% |
| Polyunsaturated Fat | 3.17g | 19% |
| Monounsaturated Fat | 8.42g | 42% |
| Trans Fat | 0.98g | 49% |
| Cholesterol | 305.14mg | 102% |
| Sodium | 23078.19mg | 962% |
| Potassium | 1340.34mg | 29% |
| Fiber | 2.65g | 11% |
| Sugar | 25.37g | 51% |
| Vitamin A | 1127.06IU | 23% |
| Vitamin C | 8.37mg | 9% |
| Calcium | 200.85mg | 20% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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