Smoked Turkey Breast
Yield
1 Turkey Breast
RECIPE Ingredients
For the Brine
- 7 cups water, divided use
- 3 cups ice
- ½ cup Diamond Crystal kosher salt
- ¼ cup brown sugar
- 1 tablespoon black peppercorns
- 1 head garlic, sliced in half laterally
- 7-10 lb organic turkey breast
For the Rub
- ¼ cup Diamond Crystal kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper (optional)
Out of Stock
Price
$92.99
- White Broad-breasted hybrid breed
- 100% organic, non-GMO, all-vegetarian grain diet of corn and soy
- No animal by-products in feed
- No antibiotics, growth hormones or arsenicals are ever used
- Ships in an uncooked state
- Product of the USA
Recipe notes
Turkey isn’t just for the holidays. This moist and flavorful hardwood smoked turkey breast is great all year long (weather permitting). Serve with barbecue sides in the summer, and holiday sides in the winter, or slice thinly for sandwiches during any season.
RECIPE Preparation
- Hardwood for smoking, we used pecan
- Make the brine: In a medium saucepan over medium-high heat, stir together 2 cups of water, salt, and sugar. Bring mixture to a simmer, stirring, and cook until salt and sugar are completely dissolved. Remove from heat and let stand for 5 minutes to cool.
- To a container large enough to comfortably fit the turkey breast and brine, add garlic, peppercorns, and warm salt mixture. Add the remaining 5 cups of water and ice. Refrigerate until the brine cools to at least 40 degrees F. Once cool, add the turkey breast, cover, and return to the refrigerator. Brine the turkey breast for at least 6 hours, and up to 24 hours.
- Make the rub: In a medium bowl, stir together salt, brown sugar, paprika, chili powder, black pepper, garlic powder, onion powder, and cayenne pepper, if using. Set aside.
- Remove the turkey breast from the brine and pat dry with paper towels. Place skin side up on a rack set over a sheet pan. Season evenly all over with the rub, making sure to season the underside as well.
- Preheat smoker or pellet grill to 250 degrees F, using your preferred hardwood.
- Place the turkey breast skin side up in the center of the smoker and cover. Smoke until the thickest part of the breast reaches 165 degrees F on a probe thermometer. Time will vary depending on your smoker, weight of the breast, weather, etc. Our test breast weighed about 11 pounds and took approximately 3½ hours to reach temp.
- Carefully remove the breast to a cutting board and rest for at least 20 minutes before carving and serving.
- Recipe notes: If using Morton’s kosher salt, decrease the amount by 30%.
