Smoked Turkey Breast Recipe
A short wet brine seasons the meat all the way through and keeps it from drying out over several hours of smoke, while a paprika-and-garlic dry rub applied under the skin builds a deeply colored, well-seasoned crust. Smoking at a steady low temperature gives the fat under the skin time to render without overcooking the lean breast meat.
- Prep
- 25 min
- Cook
- 210 min
- Total
- 255 min
- Servings
- 8
Ingredients
- 6 1/2 lb bone-in, skin-on turkey breast
- 1 cup kosher salt, for the brine
- 1/2 cup brown sugar, for the brine
- 1 tbsp black peppercorns, for the brine
- 3 leaves bay leaves
- 4 cloves garlic cloves, smashed
- 1 gallon water, for the brine
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper, freshly ground, for the rub
- 2 tbsp olive oil or melted butter
Nutrition per serving
- Calories
- 722
- Protein
- 78g
- Carbs
- 17g
- Fat
- 36g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Combine the water, kosher salt, brown sugar, peppercorns, bay leaves, and smashed garlic in a large pot and stir until the salt and sugar dissolve. If the pot won't fit in the fridge, dissolve everything in half the water over heat, then add the rest of the water cold to bring the brine to room temperature before using it.
- 2Submerge the turkey breast completely in the brine, weighing it down with a plate if it floats. Refrigerate for 8-12 hours; don't leave it much longer or the texture turns spongy.
- 3Remove the breast from the brine, rinse briefly under cold water, and pat it completely dry with paper towels, inside and out and under the skin.
- 4Loosen the skin from the meat with your fingers, working from the wide end, being careful not to tear it.
- 5Mix the smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Rub about two-thirds of the mixture directly onto the meat under the loosened skin, then rub the rest over the outside of the skin along with the olive oil or melted butter.
- 6Set the turkey breast uncovered on a rack in the fridge for at least 1 hour, or up to overnight, to air-dry the skin.
- 7Preheat a smoker to 225-250°F (110-120°C) using a mild fruitwood such as apple or cherry, or a mix of fruitwood and hickory.
- 8Place the turkey breast skin-side up on the smoker grate and insert a probe thermometer into the thickest part of the breast, away from the bone. Smoke for 3-3.5 hours, until the internal temperature reaches 160°F (71°C).USDA safe minimum for poultry: 165°F (74°C)
- 9Remove the breast from the smoker and tent it loosely with foil. Let it rest for 15-20 minutes; carryover heat will carry the internal temperature up to a safe 165°F (74°C) as it rests.USDA safe minimum for poultry: 165°F (74°C)
- 10Carve the breast off the bone in one piece, then slice against the grain into thick slices.
Tips & variations
- Getting the rub directly onto the meat under the skin, not just on top of it, is what actually seasons the flesh; rub on the skin alone mostly just flavors the skin itself.
- A bone-in breast holds moisture better than boneless during a long smoke; if using boneless, shave 45-60 minutes off the total smoke time and check the temperature earlier.
- For crispier skin, run the smoker at the higher end of the range (250°F) or finish the last 10 minutes under a hot broiler after smoking.
- Spatchcocking a whole turkey breast (cutting it flat) speeds up cooking and browns the skin more evenly, but reduces cook time by roughly 30-40 minutes.
- Save the drippings from the foil tent or a drip pan under the grate; they make a smoky base for gravy.
Storage & reheating
Refrigerate sliced or whole smoked turkey breast in an airtight container for up to 4 days. Freeze tightly wrapped for up to 3 months. Reheat slices gently in a covered skillet with a splash of chicken broth or in a 300°F (150°C) oven until warmed through; reheating uncovered or at high heat dries the meat out quickly.
Tips from the Tulo kitchen
- A cheap wire cooling rack set inside a sheet pan works well for the air-drying step in the fridge, letting air circulate on all sides of the skin.
- If the smoker runs hot and the skin darkens too fast before the internal temp climbs, tent that section loosely with foil rather than pulling the whole bird early.
FAQ
How long does it take to smoke a turkey breast?
At 225-250°F, plan on roughly 30-40 minutes per pound. A 6-7 pound bone-in breast typically takes 3 to 3.5 hours, but always cook to internal temperature rather than time, since smoker airflow and outdoor temperature both affect the pace.
What temperature should smoked turkey breast reach?
Pull it at 160°F (71°C) in the thickest part of the breast and let it rest tented under foil; carryover heat will bring it up to the safe 165°F (74°C) minimum without the meat sitting over heat long enough to dry out.
Do I have to brine the turkey breast first?
Brining isn't strictly required, but breast meat has very little fat to protect it during a multi-hour smoke, so skipping the brine makes it much more likely to dry out. A dry brine (just salting the meat and refrigerating uncovered for several hours) is a lower-effort alternative that still helps.
Can I smoke a frozen turkey breast?
No, it should be fully thawed first. A frozen or partially frozen breast spends too long in the temperature danger zone before the interior heats through, and it won't take the brine or rub evenly.
What's the best wood for smoking turkey?
Milder fruitwoods like apple or cherry are the standard choice because turkey's delicate flavor gets overwhelmed by heavier woods like mesquite; a light mix of fruitwood with a little hickory adds depth without bitterness.
