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Smoked Turkey Breast

A flavorful smoked turkey breast recipe that combines brining and smoking techniques for a juicy, tender dish with a delicious crust.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the brine
  • 6 cups water Used as the base for the brine.
  • 1 cup kosher salt Essential for the brining process.
  • 1 cup fresh herbs Adds aromatic freshness to the brine.
  • 4 cloves garlic, smashed Provides robust flavor.
  • 4 cups ice Used to cool the brine quickly.
For the turkey
  • 4 pounds boneless turkey breast Main protein for the recipe.
  • 1/4 cup light brown sugar Enhances caramelization.
  • 1 tablespoon paprika Adds mild heat and color.
  • 1 teaspoon black pepper Provides subtle spice.
  • 1 teaspoon garlic powder Intensifies garlic flavor.
  • 1 teaspoon salt Used for seasoning if not brined.
  • 1/2 cup butter, melted Contributes richness.
For the gravy
  • 2 cups drippings Use from the smoked turkey.
  • 1/4 cup flour Acts as a thickening agent.
  • 2 cups stock Base for the gravy.

Method
 

Brining
  1. Pour water into a medium saucepan, then add kosher salt, fresh herbs, and smashed garlic cloves. Stir and bring to a boil until the salt dissolves.
  2. Allow the mixture to cool for 10 minutes, then pour over ice in a large bowl.
  3. Submerge the turkey breast in the cooled brine for 2 to 3 hours at room temperature, or 4 to 6 hours refrigerated.
  4. Remove the turkey from the brine, drain it, and pat it dry with paper towels.
Cooking
  1. Preheat the smoker to 275 degrees Fahrenheit.
  2. Coat the turkey breast with melted butter, then sprinkle with brown sugar, paprika, black pepper, garlic powder, and salt if not brined.
  3. Place the turkey in the smoker and smoke for 2 to 3 hours until the internal temperature reaches 161 degrees Fahrenheit.
  4. Allow the smoked turkey to rest before slicing.
Gravy
  1. Heat the drippings in a cast iron pan or medium saucepan.
  2. Add flour to the drippings to form a paste, then slowly add stock while whisking.
  3. Simmer the gravy until thickened, adjusting seasoning if necessary.

Notes

For best results, ensure your brine is properly chilled before brining the turkey. Monitor the internal temperature closely while smoking.