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

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.

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