Smoked Turkey Breast
Smoked turkey breast uses a long brine and steady smoke for juicy slices with a savory, lightly smoky crust.
About This Recipe
Smoked turkey breast uses a cider brine and steady smoke to keep the meat juicy. The brine seasons the turkey before it ever reaches the smoker.
Pat the turkey dry after brining, season the surface, and smoke to temperature rather than relying only on the clock.
Ingredients
- ✓1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)
- ✓1 tablespoon sweet BBQ rub or turkey rub
- ✓3 cups apple cider
- ✓2 cups water
- ✓1 cup apple cider vinegar
- ✓¼ cup salt
- ✓¼ cup brown sugar
- ✓¼ cup Worcestershire sauce
- ✓2 tablespoons sweet BBQ rub or turkey rub
- ✓1 Tablespoon garlic powder
- ✓1 Tablespoon onion powder
Ingredient Notes
- Turkey breast: Start with a fresh breast that has not already been brined.
- Apple cider brine: Cider, salt, sugar, and vinegar season the meat and help it stay moist.
- Sweet rub: A BBQ-style turkey rub builds the outer crust.
- Internal temperature: Pull the turkey when it reaches 165°F in the thickest part.
Instructions
- 1
Make the brine. Combine all ingredients for the brine in a large bowl and whisk until the sugar and salt dissolve.
- 2
Brine the turkey breast. Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours.
- 3
Preheat. Preheat your smoker to 275 degrees F. Apple wood complements the apple cider in the brine.
- 4
Season. Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with sweet BBQ rub or turkey rub.
- 5
Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F.
- 6
Rest and enjoy. Remove the turkey from the smoker. Cover lightly with foil, let rest for 5 minutes, then slice and serve.
Katy’s Kitchen Tips
- Keep the turkey fully submerged while brining.
- Pat dry before adding rub so the surface smokes better.
- Use apple wood or another mild fruit wood.
- Rest before slicing so the juices stay in the meat.
Variations and Substitutions
- Herb rub: Use rosemary, thyme, garlic, and pepper.
- Spicier: Add chipotle powder or cayenne to the rub.
- No cider: Use water plus a little brown sugar and vinegar.
- Sandwich slices: Chill leftovers and slice thin.
What to Serve With Smoked Turkey Breast
Serve with mashed potatoes, green beans, cornbread, cranberry sauce, roasted vegetables, or sandwich rolls.
Storage and Reheating
Refrigerate sliced turkey for up to 4 days.
Freeze well-wrapped portions and thaw overnight before reheating gently.
Common Mistakes to Avoid
- Using pre-brined turkey: It can become too salty after another brine.
- Skipping the dry step: Wet skin or surface does not take smoke as well.
- Cooking only by time: Use internal temperature for accuracy.
- Slicing immediately: Resting helps keep the breast juicy.
FAQ
How long should turkey breast brine?
Eight to twelve hours is a good range for this size.
What wood works best?
Apple wood is mild and works well with turkey.
Can I use bone-in turkey breast?
Yes, but the smoking time may be longer.
How do I reheat smoked turkey?
Reheat gently with a splash of broth and cover it.
Nutrition Facts
- Calories: 93.9 kcal
- Carbohydrates: 20.45 g
- Cholesterol: 0.09 mg
- Fiber: 1.37 g
- Protein: 1.21 g
- Sodium: 14.87 mg
- Sugar: 11.85 g
- Fat: 0.73 g
- Saturated Fat: 0.28 g