Smoked Turkey Breast

5 from 1 vote

Whether you're hosting a special occasion or simply enjoying a casual meal, Smoked Turkey Breast can be the star of the show or a delightful addition to soups, salads and many more.

Prep Time15

Cook Time3

Brining time1

Course: Main Course

Cuisine: All

Servings: to 6

Calories: 348kcal

Author: Andrea Mut

Ingredients

Brine

2 split turkey breast halves, bone-in, skin-on
4 cups hot tap water
8 cups ice water
¾ cup Kosher salt, or ½ cup table or fine sea salt
½ cup brown sugar, packed
2 tablespoon black peppercorns
3 bay leaves
1 sprig fresh thyme
1 sprig fresh rosemary

Herbed Butter

8 tablespoon salted butter (112 g/4 oz)
1 clove garlic, minced
½ teaspoon ground black pepper
1 tablespoon lemon zest, or zest from one lemon
4 teaspoon mixed fresh herbs, finely chopped, such as rosemary, thyme, sage, and parsley
olive oil for basting

Instructions

In a large pot, combine hot tap water and brine seasonings. Heat and stir until sugar and salt are dissolved. Remove from heat, add 8 cups ice water, and cool. Place turkey breasts in the brine, refrigerate overnight.
4 cups hot tap water, ¾ cup Kosher salt, , ½ cup brown sugar,, 2 tablespoon black peppercorns, 3 bay leaves, 1 sprig fresh thyme, 1 sprig fresh rosemary, 8 cups ice water
Mix herb butter ingredients, set aside.
8 tablespoon salted butter, 1 clove garlic,, ½ teaspoon ground black pepper, 1 tablespoon lemon zest, , 4 teaspoon mixed fresh herbs, finely chopped,
Preheat smoker to 225° - 250°F, following manufacturer’s instructions. Use any hardwood for smoking.
Remove breasts from brine, pat dry. Separate skin from flesh, creating a pocket. Rub half of the butter mixture under the skin of each breast.
Place breasts on a wire rack over a pan or on the smoker grill with a drip tray underneath.
After one hour, start basting with olive oil every 45 minutes. Smoke until the outside is bronzed and internal temperature reaches 165°F, taking 2 to 3 hours.
Let rest for 10 minutes before slicing along the breastbone. For cold serving, cool to room temperature, remove from bone, and slice. Store leftovers in the refrigerator for up to 3 days.

Notes

Storage: Store leftover smoked turkey breast in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To Freeze: Cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or a freezer bag. Use within 3 months for the best quality.

Oven Roasting: If you don't have a smoker or prefer not to smoke the turkey breasts, bake in the oven at 350 degrees F (177 degrees C) for 20 minutes per pound for bone-in , or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Nutrition Facts are an estimate only using an online calculator and have not been approved by a Registered Dietitian. Numbers may vary depending on the size of the turkey breasts and whether or not the skin is consumed.

Nutrition