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Ingredients
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Turkey & Brine
Rub & Finish
Smoking & Serving
Method
Turkey & Brine
- 1
Prepare the brine
In a large pot, combine 2 liters of water, 1 cup kosher salt, 1 cup brown sugar, bay leaves, peppercorns, cloves, smashed garlic and thyme. Bring to a simmer and stir until salt and sugar dissolve. Remove from heat and cool to room temperature, then refrigerate until cold (about 1–2 hours). Add additional cold water or ice if needed so total volume stays around 2 liters and brine is chilled.
- 2
Brine the turkey
Place the turkey breast in a brining container or a heavy-duty resealable bag. Pour the chilled brine over the turkey, ensuring it is fully submerged. Weight the turkey with a plate if necessary. Refrigerate for 8–12 hours (overnight). Do not brine longer than 12 hours for a single breast to avoid overly salty meat.
- 3
Rinse and dry
After brining, remove the turkey from the brine and discard the liquid. Rinse the turkey thoroughly under cold running water to remove excess surface salt. Pat the turkey dry with paper towels, inside and out. Place on a rack set over a baking sheet and refrigerate, uncovered, for 1–2 hours to dry the skin further (this helps the skin crisp while smoking).
Rub & Finish
- 4
Make the rub
In a small bowl combine 3 tablespoons olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tablespoon kosher salt (use less if your brine was long), and 1 tsp chopped fresh rosemary. Stir into a paste. Fold in the softened butter until incorporated.
- 5
- 6
Prepare spritz
Pour 250 ml apple juice or cider into a spray bottle (or keep in a bowl for basting). This will be used to spritz the breast during smoking to maintain moisture and add flavor.
Smoking & Serving
- 7
Preheat smoker
Preheat your smoker to a target temperature of 225–250°F (107–121°C). If using a charcoal grill, set up for indirect heat and add smoking chips or chunks to the coals. If using an electric or pellet smoker, load apple/hickory/cherry wood as specified. Aim for a steady temperature; avoid spikes above 275°F (135°C).
- 8
Place the turkey on the smoker
Position the turkey breast skin-side up on the smoker rack. Insert a probe thermometer into the thickest part of the breast, avoiding bone. Place a drip pan under the turkey to catch juices and keep the smoker clean.
- 9
Smoke and spritz
Smoke the turkey breast at 225–250°F (107–121°C). Every 30–45 minutes, lightly spritz the breast with apple juice or cider to keep the surface moist and encourage a glossy bark. If using wood chips, add more chips as needed to maintain smoke for the first 3 hours.
- 10
Monitor internal temperature
Continue smoking until the internal temperature in the thickest part of the breast reaches 160–162°F (71–72°C). Depending on size, this will typically take 2.5–4 hours for a 3–6 lb breast. Avoid overcooking; carryover will raise temperature about 3–5°F.
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- 12