Turkey Breast Recipe

Trim and dry

Pat the turkey breast dry with paper towels. If the breast is uneven in thickness, use a chef's knife to gently butterfly or even it for consistent cooking.

Mix rub

In a small bowl combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika. Stir to combine.

Rub and rest: Lightly coat the turkey breast with olive oil, then rub the dry seasoning mixture evenly over all sides of the turkey. Cover and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

Prepare smoker or grill

If using a smoker, preheat to 225°F (107°C). If using a gas or charcoal grill, set up for indirect cooking at about 225–250°F (107–121°C) and place soaked wood chips in a smoker box or directly on coals wrapped in foil with holes.

Smoke the turkey

Place the turkey breast skin-side up on the smoker/grill rack away from direct heat. Insert a probe thermometer into the thickest part of the breast. Smoke until the internal temperature reaches 155°F (68°C), about 1.5–2.5 hours depending on thickness.

Butter baste

About 15 minutes before removing, brush the turkey with the melted butter to add flavor and help the skin brown.

Carryover cooking & rest

Remove the turkey when the thermometer reads 155°F (68°C). Tent loosely with foil and let rest 15–20 minutes; the internal temperature will rise to about 160–165°F (71–74°C). Resting also helps retain juices.

Slice

After resting, slice the turkey thickly (about 1/4–1/2 inch slices) against the grain for best tenderness.

Combine: In a bowl whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, minced garlic, chopped capers, and chopped parsley until smooth.

Season: Taste and adjust salt and pepper to your preference. Chill in refrigerator for at least 30 minutes to allow flavors to meld. Sauce can be made ahead and stored up to 3 days refrigerated.

If serving with BBQ sauce instead of White Bear sauce, warm the BBQ sauce gently in a small saucepan over low heat or microwave in 20-second bursts until just warm. Brush a little on slices when assembling or serve on the side.

Toast buns

Split brioche buns and brush cut sides lightly with butter. Toast in a skillet over medium heat until golden, about 1–2 minutes per side, or use a broiler for 30–60 seconds watching carefully.

Assemble sandwiches: Spread 1–2 tablespoons of White Bear sauce (or warm BBQ sauce) on the bottom bun. Layer 3–4 thick slices of smoked turkey breast per sandwich. Add optional lettuce and pickles. Spread a little more sauce on the top bun if desired, then close and serve immediately.

Serving suggestion: Serve with fries, coleslaw, or a pickle spear. Leftover sliced turkey stores in an airtight container up to 4 days in the refrigerator.