Turkey Breast Recipe

Prepare brine

In a large pot, combine 2 quarts water, 3 tablespoons kosher salt and 2 tablespoons brown sugar. Heat just until salt and sugar dissolve, then remove from heat and let cool to room temperature. Add 1 teaspoon whole black peppercorns, 2 bay leaves, and 3 smashed garlic cloves to the cooled brine.

Place the 5 lb bone-in, skin-on turkey breast in a container or large resealable bag. Pour cooled brine over the turkey breast, making sure it is fully submerged. Refrigerate and brine for 6 to 8 hours (no more than 12 hours for a single breast). Turn once halfway through if possible.

After brining, remove the turkey breast from the brine, discard the brine, and pat the turkey thoroughly dry with paper towels. Let the breast sit uncovered in the refrigerator for 1 hour if time allows to dry the skin further (this helps smoke adhesion and crisping).

About 45 minutes before smoking, remove the turkey from the refrigerator to come closer to room temperature. Preheat your smoker to 275°F (135°C). Use white oak wood chunks or chips for smoke flavor; ensure you have enough for 2 to 3 hours of smoking.

Rub the turkey breast all over with 2 tablespoons olive oil. Combine 1 teaspoon coarse ground black pepper and 1 teaspoon smoked paprika, then season the surface lightly. Do not over-salt; the brine provided primary seasoning. If you prefer, tuck any loose skin back into place to keep a smooth surface.

Place the turkey breast on the smoker rack, skin side up. Insert a probe thermometer into the thickest part of the breast without touching bone. Smoke at 275°F (135°C) until the internal temperature reaches 150°F (65°C). For a 5 lb breast this typically takes 2 to 3 hours, depending on smoker consistency and breast shape. Monitor smoke and replenish wood as needed to maintain steady, thin smoke (avoid heavy soot).

While the turkey is nearing 150°F, prepare the herb butter: in a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons chopped parsley, 1 tablespoon chopped thyme leaves, 1 teaspoon lemon zest, 1 teaspoon minced garlic, 1 teaspoon black pepper, and 1/2 teaspoon salt. Mix until smooth and homogenous.

When the turkey reaches 150°F in the thickest part, remove it from the smoker and brush or gently spread about two-thirds of the herb butter evenly over the skin and exposed meat. Reserve the remaining butter for finishing.

Tent the turkey loosely with foil and allow carryover cooking to raise the internal temperature to 155–160°F (68–71°C). This usually takes 10–20 minutes depending on size.

Once the turkey is at 155–160°F, unwrap and transfer to a cutting board. Let rest 10 minutes unrevealed. While resting, warm the reserved herb butter briefly so it is spreadable (place the dish in warm water for 1–2 minutes).

Slice the turkey breast against the grain into 1/4–1/2 inch slices. Brush the slices lightly with the warmed reserved herb butter and sprinkle with 1 teaspoon fine sea salt if desired for finishing. Serve warm.