Smoked Turkey Breast Recipe
Make Smoked Turkey Breast Recipe in just 8h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Turkey
Rub & Finish
Smoking
Method
Brined Turkey
- 1
Make the brine
In a large pot, combine 2 liters of water, kosher salt and brown sugar. Heat gently just until salt and sugar fully dissolve (do not boil). Remove from heat and stir in whole peppercorns, bay leaves, crushed garlic cloves and thyme sprigs. Cool the brine to room temperature, then add 4 cups of ice to speed cooling.
- 2
Brine the turkey
Place the turkey breast in a container or resealable bag large enough to hold it and the brine. Pour the cooled brine over the turkey, ensuring the breast is fully submerged (add more cold water or ice if needed). Refrigerate or keep on ice for 6 to 8 hours (or overnight up to 12 hours) to season and moisten the meat.
- 3
Rinse and dry
After brining, remove the turkey from the brine, discard the brine, and rinse the turkey briefly under cold running water to remove excess surface salt. Pat the breast very dry with paper towels. Place on a wire rack set over a sheet tray and refrigerate, uncovered, for 1 hour to further dry the skin—this helps form a better smoked bark.
Rub & Finish
- 4
Prepare the rub
In a small bowl whisk together olive oil, smoked paprika, garlic powder, onion powder and ground black pepper until a paste forms.
- 5
Smoking
- 6
- 7
Add wood
Add soaked apple wood chips or chunks to your smoker's firebox or charcoal. For electric or pellet smokers, add the wood chips/chunks according to the manufacturer's instructions.
- 8
Smoke the turkey
Place the turkey breast skin-side up on the smoker grate. Insert a probe thermometer into the thickest part of the breast without touching bone. Close the lid and smoke until the internal temperature reaches 63°C (145°F). This usually takes about 1.5 to 2.5 hours for a 1 kg boneless breast, depending on smoker consistency. Monitor the smoker temperature and add wood as needed to maintain steady smoke.
- 9
Rest and finish
When the turkey reaches 63°C (145°F), remove it from the smoker, tent loosely with foil, and let rest for 10 to 15 minutes. During resting, the internal temp will rise to about 68°C (155°F) and juices will redistribute. If you prefer a deeper bark, you may place the breast in a 180°C (350°F) oven for 5–10 minutes before resting to crisp the skin—optional.
- 10
Slice and serve
Slice the smoked turkey breast thinly against the grain. Garnish with freshly chopped parsley if desired. Serve warm or chilled for sandwiches.