Smoked Turkey Breast Recipe

Prepare brine

In a large pot, combine 8 cups water, kosher salt, brown sugar, black peppercorns, bay leaves, crushed garlic cloves, rosemary and thyme. Bring to a simmer and stir until salt and sugar dissolve. Remove from heat and cool to room temperature.

Once the brine is cool, add 4 cups of ice to chill it further. Place the turkey breast in a large resealable bag or nonreactive container and pour the chilled brine over it, ensuring the breast is fully submerged. Seal and refrigerate for 6 to 12 hours (6 hours for smaller breasts, up to 12 for larger for best flavor and juiciness).

After brining, remove the turkey from the brine, discard the brine, and pat the turkey thoroughly dry with paper towels. Let rest uncovered in the refrigerator for 1 hour to dry the surface (this helps the rub adhere and the smoke form a good bark).

Apply rub

In a small bowl combine paprika, dark brown sugar, garlic powder, onion powder, ground black pepper, ground mustard and cayenne (if using). Rub a light coating of melted butter over the turkey breast, then evenly rub the spice mixture all over the surface, pressing gently so it adheres.

Prepare your smoker for indirect heat at a steady 225°F (107°C). Use hardwoods like apple, cherry, or a mild hickory for a complementary flavor. If using a pellet or electric smoker, preheat to 225°F.

Place the rubbed turkey breast on the smoker rack skin-side up. Insert a probe thermometer into the thickest part of the breast, avoiding bone (if bone-in). Close the smoker.

Smoke until the internal temperature reaches 155°F (68°C). This will typically take about 2 to 3 hours for a 3 lb breast, but times vary by thickness and smoker. Monitor temperature rather than time for best results.

Every 45-60 minutes beginning after the first hour, baste the breast lightly with a mix of the melted butter and apple juice using a brush or sprayer. This helps keep the surface moist and aids color development.

When the turkey hits 155°F, remove it from the smoker and tent loosely with foil. Increase smoker or oven temperature to 325°F if you prefer to finish in heat; otherwise let carryover cooking raise the internal temp.

Allow the turkey to rest under foil for 15 to 20 minutes. The internal temperature should rise to about 160–162°F (71–72°C) during this time, which is safe and keeps the meat juicy.

Transfer the rested turkey breast to a cutting board. Slice the breast across the grain into even slices about 1/4–1/2 inch thick. Arrange on a platter, sprinkle with chopped parsley if desired, and serve with house White Bear Sauce or your preferred sauce on the side.

Leftovers: Refrigerate sliced turkey in an airtight container for up to 4 days or freeze for up to 3 months.