Smoked Turkey Breast
A brined, smoked bone-in turkey breast that stays moist and slices neatly.
Serves 8
Prep 20 min
Cook 4 hr
Ingredients
- 1 bone-in turkey breast (6 to 7 lb)
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 gallon cold water
- 2 tablespoons oil
- 2 tablespoons poultry seasoning
- 2 tablespoons butter, melted
Steps
Step 1. Dissolve the salt and sugar in the water and brine the turkey in the fridge for 8 to 12 hours. Rinse and dry well, then air-dry uncovered for 1 hour.
Step 2. Heat the smoker to 275°F with apple or pecan wood. Rub the turkey with the oil and seasoning.
Step 3. Smoke for 3 to 4 hours, basting with butter once, until the thickest part of the breast reaches 165°F.
Step 4. Rest 20 minutes before slicing.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.