Smoked Turkey Breast Recipe
Recipe information
Make Smoked Turkey Breast in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Brined Turkey Breast
Rub & Smoking
Finishing Sauce (optional)
Brined Turkey Breast
1. Make the brine
In a large pot, combine 3 cups kosher salt, 1 cup granulated sugar, whole peppercorns, bay leaves, smashed garlic, rosemary and thyme. Add 2 liters cold water and stir until salt and sugar are dissolved. Chill the brine in the refrigerator until cold (about 30–60 minutes).
2. Brine the turkey
Place the 4 lb boneless skin-on turkey breast in a large nonreactive container or heavy zip-top bag. Pour the chilled brine over the turkey, ensuring it is fully submerged. If needed, weigh it down with a plate. Refrigerate for 8–12 hours (overnight).
3. Rinse and dry
After brining, remove the turkey from the brine and discard the brine. Rinse the breast thoroughly under cold running water to remove excess surface salt. Pat the turkey very dry with paper towels. Transfer to a rimmed tray and refrigerate uncovered for 1–2 hours to dry the skin further (this helps form a better bark).
Rub & Smoking
4. Prepare the rub
In a small bowl combine 2 tablespoons olive oil, 1 tablespoon smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground mustard, 1 teaspoon coarse ground black pepper and 1 teaspoon kosher salt. Mix into a paste.
5. Coat the turkey
Brush the turkey breast skin lightly with a thin layer of olive oil if needed, then rub the prepared spice paste evenly over the skin and exposed meat. Make sure to get into any crevices for consistent flavor.
6. Prepare the smoker
Preheat your smoker to a steady 225°F (107°C). If using a charcoal or wood smoker, set up for indirect heat. Add 2 cups apple wood chips or chunks (soaked 30 minutes if using chips). Place a water pan (about 1 cup water) in the smoker to help maintain a moist environment.
7. Smoke the turkey
Place the turkey breast skin-side up on the smoker grates. Insert a probe thermometer into the thickest part of the breast without touching bone. Smoke at 225°F (107°C) until the internal temperature reaches 150°F (65°C). This typically takes 2.5–3.5 hours for a 4 lb boneless breast, but check the thermometer for accuracy.
8. Raise heat to finish
When the turkey hits 150°F, increase smoker temperature to 325°F (163°C) to help render fat and crisp the skin. Continue cooking until the internal temperature reaches 160–162°F (71–72°C). This should take an additional 15–30 minutes. Remove the turkey when the target temperature is reached.
9. Rest the turkey
Transfer the smoked turkey breast to a cutting board, tent loosely with foil, and rest for 15–20 minutes. Carryover cooking will bring the interior to a safe 165°F near the center while allowing juices to redistribute.
Finishing Sauce (optional)
10. Make finishing glaze
While the turkey rests, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 1 tablespoon maple syrup, 1 teaspoon lemon juice and 1 teaspoon hot sauce if using. Warm until combined and slightly thickened, about 1–2 minutes. Brush a light coat over the turkey breast just before slicing.
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