Turkey Breast Recipe

Make the brine

In a pot, combine 2 cups of the cold water, the kosher salt (0.5 cup) and the brown sugar (0.33 cup). Warm gently over medium heat, stirring until the salt and sugar dissolve. Remove from heat and let the concentrated brine cool to room temperature.

Add the bay leaves, peppercorns, crushed garlic cloves and thyme sprigs to the cooled brine. Transfer the brine to a container large enough to hold the turkey breast (a resealable bag or lidded container). Add the remaining cold water (6 cups) and the ice (2 cups) to bring the brine fully cold — the brine must be chilled before adding the turkey.

Submerge the 3.5 lb bone-in turkey breast completely in the chilled brine. If using a bag, remove excess air and weight it so the breast stays submerged. Refrigerate and brine for 8–12 hours (overnight).

After brining, remove the turkey breast, discard the brine, and thoroughly rinse the breast under cold running water to remove surface salt. Pat the breast dry inside and out with paper towels.

Prepare the rub

In a bowl combine the smoked paprika (2 tbs), brown sugar (1 tbs), kosher salt for rub (2 tsp), black pepper (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), dried thyme (1 tsp) and cayenne (0.25 tsp). Stir until even.

Loosen the skin of the turkey breast carefully with your fingers, creating space between skin and meat without tearing. Rub half of the olive oil (1 tbs) and half of the softened butter (1 tbs) under the skin, spreading it over the meat. Rub half of the dry rub mixture under the skin as well (working directly on the meat).

Pat the skin back down and rub the remaining olive oil (1 tbs) and butter (1 tbs) over the skin. Evenly coat the exterior with the remaining dry rub, pressing gently so it adheres. Let the rubbed turkey rest uncovered in the refrigerator for 30–60 minutes to dry the surface for better smoke penetration (or up to 4 hours for more flavor). Remove from fridge 30 minutes before smoking to come closer to room temperature.

Preheat smoker

Prepare your smoker and preheat to a steady 275°F (135°C). If using charcoal/gas, set up for indirect heat. Add the apple wood chunks (2 cups) to the smoker box or coals for a mild fruity smoke.

Place the turkey breast skin-side up on a rack set over a drip pan. Insert a probe thermometer into the thickest part of the breast without touching bone. If you plan to spritz, have the apple juice (1 cup) ready in a spray bottle.

Smoke the breast at 275°F. Every 45–60 minutes optionally spritz lightly with apple juice to promote color and moisture (do not over-saturate the surface). Rotate the pan/rack if your smoker has hot spots so the breast cooks evenly.

Cook until the thickest part of the breast reaches an internal temperature of 160°F (71°C). For a 3.5 lb bone-in breast this commonly takes about 2.5–3.5 hours, depending on smoker consistency. Monitor the temperature rather than relying strictly on time.

If the skin is browning too quickly, tent loosely with foil for the last portion of the cook. When the probe hits 160°F, remove the breast from the smoker.

Rest the turkey

Transfer the smoked turkey breast to a cutting board and tent loosely with foil. Let it rest undisturbed for 20–30 minutes. During resting the internal temperature will rise from about 160°F to 165°F (74°C) and juices will redistribute.

After resting, remove the skin if desired or leave it for serving. Slice the breast across the grain into 1/4–1/2 inch thick slices. Use a sharp carving knife for clean slices.

Serve warm or let cool and refrigerate for later service. Leftovers should be cooled within 2 hours and refrigerated in an airtight container.