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Ingredients
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Turkey
Brine
Dry Rub / Finish
Smoking
Finishing
Method
Brine
- 1
Prepare brine
In a saucepan, combine 4 cups water, kosher salt, brown sugar, peppercorns, bay leaf, smashed garlic and thyme. Heat gently, stirring, just until salt and sugar dissolve (do not boil). Remove from heat and cool to room temperature, then chill in refrigerator until cold (about 30–45 minutes).
- 2
Brine turkey
Place the 1 lb boneless turkey breast in a zip-top bag or non-reactive container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal and refrigerate for 4 hours (minimum 2 hours, maximum 8 hours).
Prep & Rub
- 3
Rinse and dry
After brining, remove turkey from brine, discard brine. Rinse turkey briefly under cold water and pat very dry with paper towels. Let rest on a rack in the refrigerator uncovered for 30 minutes to dry the surface (this helps form a pellicle for smoking).
- 4
Make rub
In a small bowl combine paprika, smoked paprika, brown sugar (for rub), garlic powder, onion powder, ground black pepper and kosher salt (for rub). Stir to blend. Brush turkey evenly with olive oil, then rub the spice mixture all over the turkey breast, pressing gently so it adheres.
Smoking
- 5
Prepare smoker or grill
If using a charcoal or gas grill, set up for indirect cooking. Preheat smoker or grill to 225°F (107°C). Soak apple or cherry wood chips in 1/4 cup water for 20–30 minutes, then drain and add to smoker box or place in a foil packet with holes and put over heat source.
- 6
Smoke turkey
Place the rubbed turkey breast on the smoker grates directly over the drip pan (indirect heat), skin-side up. Insert a probe thermometer into the thickest part of the breast. Smoke at 225°F (107°C) until internal temperature reaches 155–160°F (68–71°C). For a 1 lb boneless breast plan on ~1.5 to 2 hours, checking after 60 minutes. Add wood chips as needed to maintain smoke.
- 7
Finishing & Serving
- 8
- 9
Slice and serve
Slice the smoked turkey breast thinly against the grain. This 1 lb turkey yields approximately 3 generous servings. Serve warm or at room temperature.
