5.0 from 99 votes
Smoked Turkey Breast
This smoked turkey breast is soaked in brine, then coated in homemade spice rub and cooked on a smoker until it is tender and juicy. The absolute best way to enjoy turkey breast with perfect results every time!
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
Ingredients
For the brine
- 1 cup apple cider the juice, do not use vinegar
- 1 gallon cold water
- 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 bone in turkey breast
- 1/4 cup BBQ Rub
- cooking spray
- fresh herbs 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.
Cup of Yum
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
- I use a bone-in, double turkey breast which is great for about 6-8 people. If you're looking to feed less people, you can use a single breast.
- Garnish the finished dish with fresh herbs and fruit for an elegant presentation.
- It's fine to use a fresh or frozen turkey, just make sure to thaw the breast before you place it in the brine.
- The turkey should stay in the brine for at least 8 hours, but no more than 12 hours or it can get overly salty.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
13g
(4%)
Protein
49g
(98%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
220mg
(73%)
Sodium
702mg
(29%)
Potassium
1101mg
(31%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
140IU
(3%)
Vitamin C
12mg
(13%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365
% 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.