Smoked Turkey Recipe

Make brine

In a large pot, bring 1 liter of the water to a simmer. Add kosher salt and brown sugar, stirring until dissolved. Add peppercorns, allspice, bay leaves, smashed garlic and herb sprigs. Remove from heat and add remaining 2 liters of cold water to cool the brine.

Cool and chill

Stir in ice to rapidly cool the brine to refrigerator temperature. Taste — the brine should be noticeably salty but not overpowering. If necessary, add more water or ice to achieve a cool brine (under 5°C / 41°F).

Brine the turkey

Place the turkey breast in a container or large resealable bag. Pour cooled brine over the breast, ensuring it is fully submerged. Weigh down with a plate if needed. Refrigerate and brine for 6 to 8 hours (for a 1.8 kg breast).

Rinse and dry

After brining, remove the turkey from the brine, discard the brine, rinse the breast under cold water to remove excess surface salt, and pat thoroughly dry with paper towels. Transfer to a rack and refrigerate uncovered for 1 hour to dry the skin further—this helps develop smoke ring and crispness.

Prepare butter rub

In a small bowl, combine softened butter, olive oil, smoked paprika, garlic powder, onion powder, ground black pepper, chopped parsley and lemon zest. Mix until smooth.

Apply rub

Gently loosen the turkey skin from the meat with your fingers, working carefully so as not to tear the skin. Spread about two-thirds of the butter mixture directly onto the breast meat under the skin. Rub the remaining mixture over the skin. Let the breast sit at room temperature for 20–30 minutes while you prepare the smoker.

Preheat smoker

Preheat a smoker or grill set up for indirect smoking to 110–120°C (225–250°F). If using a charcoal smoker, bank coals to one side; if using an electric or pellet smoker set to low heat, load wood chips (apple or cherry) that have been soaked for 30 minutes and drained.

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. Smoke until internal temperature reaches 63°C (145°F), roughly 1.5 to 2 hours for a 1.8 kg breast—times vary by smoker and temperature. Every 30–45 minutes, baste lightly with a few tablespoons of low-sodium chicken stock to keep surface moist, if desired.

Raise temperature to finish

If you prefer crisper skin, increase smoker temperature to 175°C (350°F) for the last 10–15 minutes of cooking to render fat and brown the skin. Continue until the breast reaches an internal temperature of 68–70°C (155–158°F).

Rest and season

Remove the turkey from the smoker and tent loosely with foil. Let rest for 15–20 minutes; carryover cooking will bring the final temperature to about 71°C (160°F), which yields moist, safe meat. Sprinkle coarse sea salt over the skin if needed and let sit while resting.

Carve and serve

Slice the breast against the grain into thin slices. Serve warm with pan juices or reserved stock. Garnish with additional chopped parsley and lemon zest if desired.