Smoked Turkey Breast Recipe
Local, Brined and Seasoned. Served with coleslaw, dill pickles, signature house sauce and your choice of vegetables or fries. Dairy Free, Gluten Free.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brining Solution
Turkey Breast
Coleslaw
Dill Pickles and Vegetables
House Sauce
Method
Brining the Turkey
- 1
Prepare the Brine
In a large pot, combine water, salt, brown sugar, garlic, peppercorns, bay leaves, and thyme. Heat until salt and sugar dissolve. Let cool completely.
- 2
Brine the Turkey
Submerge the turkey breast in the brine, cover, and refrigerate for at least 12 hours, up to 24 hours.
Smoking the Turkey
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C).
- 4
Season the Turkey
Remove turkey from the brine, pat dry, and rub with olive oil. Combine smoked paprika, garlic powder, onion powder, black pepper, and dried thyme in a bowl and rub all over the turkey.
- 5
Smoke the Turkey
Place the turkey breast in the smoker and smoke for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
Preparing Coleslaw and House Sauce
- 6
Make the Coleslaw
In a large bowl, mix cabbage, carrots, vegan mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate.
- 7
Prepare the House Sauce
In a bowl, combine ketchup, Dijon mustard, maple syrup, Worcestershire sauce, and garlic powder. Mix until well combined.
Serving
- 8
Plate the Dish
Slice the smoked turkey breast and serve with coleslaw, dill pickles, house sauce, and your choice of vegetables or fries.