Smoked Turkey Recipe

Prepare brine

In a large pot, combine 4 cups of water, kosher salt, and brown sugar over medium heat. Stir until salt and sugar dissolve.

Add bay leaves, peppercorns, crushed garlic and thyme sprigs. Remove from heat and add remaining 4 cups cold water to cool the brine. Stir in ice if needed to bring temperature down quickly.

Submerge the turkey breast fully in the cooled brine (use a resealable bag or container). Refrigerate for 6–8 hours (or up to 12 hours for larger pieces).

After brining, remove the turkey from the brine, rinse under cold water, and pat very dry with paper towels. Discard brine.

Preheat and prepare smoker

Preheat your smoker to 225°F (107°C). If using a grill for smoking, set up for indirect heat and stabilize at 225°F. Drain soaked wood chips and add to smoker box or directly to coals/smoker according to manufacturer instructions.

Season turkey

Rub the turkey breast all over with olive oil. In a small bowl combine smoked paprika, garlic powder, onion powder, dried thyme, ground black pepper, and 1 tsp kosher salt. Rub this spice mix evenly over the turkey, pressing lightly to adhere. Let sit at room temperature 20–30 minutes while smoker comes to temp.

Smoke the turkey

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 (if bone-in). Smoke at 225°F until internal temperature reaches 150°F — this typically takes about 1.5–2.5 hours for a 3–5 lb breast, but monitor temperature rather than time.

Increase heat for finish (optional)

If you want a crisper skin, increase smoker/grill temp to 300–325°F for the last 10–15 minutes, or move turkey closer to heat. Continue until internal temperature reaches 160°F for moist, cooked-through breast (carryover will bring it to 165°F).

Rest and finish

Remove the turkey from the smoker and tent loosely with foil. Let rest 10–20 minutes. If using finishing butter, brush softened butter over the skin before slicing for added sheen and flavor.

Slice to order

Slice the turkey breast thinly across the grain into desired thickness. Serve warm or cool and refrigerate for sandwiches. Store leftovers in an airtight container up to 4 days.