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Sliced smoked turkey breast on a serving plate with herbs.
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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!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Brining Time 8 hours
Total Time 11 hours 10 minutes
Servings 6
Calories 365kcal
Author Sara Welch

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. 

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.

Video

Notes

  1. 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.
  2. Garnish the finished dish with fresh herbs and fruit for an elegant presentation.
  3. It's fine to use a fresh or frozen turkey, just make sure to thaw the breast before you place it in the brine.
  4. 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

Calories: 365kcal | Carbohydrates: 13g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 220mg | Sodium: 702mg | Potassium: 1101mg | Fiber: 1g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 2mg