Smoked Turkey Breast Recipe

This smoked turkey breast recipe is perfect for holiday gatherings, family dinners, or any special occasion. Juicy, flavorful, and infused with a smoky aroma, this dish is sure to impress your guests. Using simple ingredients and an easy smoking process, you can create a mouthwatering turkey breast that rivals any traditional roast. Let’s dive into this ultimate smoked turkey breast recipe that will leave everyone asking for seconds!

Description

Are you looking for the perfect centerpiece for your next family gathering? This smoked turkey breast recipe delivers a juicy, tender turkey with an incredible depth of flavor that you won’t find in an oven roasted bird. Smoking turkey breast is an excellent way to bring out the natural flavors of the meat while adding a delicious smokiness that elevates the dish to new heights.

To achieve the best results, it’s essential to choose a high quality turkey breast, ideally with the skin on. The skin not only keeps the meat moist but also adds a crispy texture once smoked. Brining the turkey breast beforehand is a crucial step in this recipe. Brining infuses the turkey with moisture and flavor, ensuring that every bite is succulent.

For the smoking process, you’ll need a smoker or a grill set up for indirect heat. Applewood or hickory chips work wonderfully to complement the turkey’s flavor. The gentle heat and smoke will slowly cook the turkey, allowing it to absorb those rich flavors.

While the turkey is smoking, you can prepare a flavorful dry rub. A combination of herbs and spices, such as garlic powder, paprika, and black pepper, will enhance the turkey’s taste without overpowering it. You can also add a touch of brown sugar for a hint of sweetness, which balances the savory notes beautifully.

Once the turkey reaches the desired internal temperature, it’s time to let it rest. Resting allows the juices to redistribute, ensuring every slice is moist and delicious. Serve the Smoked Turkey Breast Recipe with your favorite sides, such as mashed potatoes, green beans, or cranberry sauce, for a well rounded meal.

This smoked turkey breast recipe is not only delicious but also a fun cooking experience. Whether you’re an experienced pitmaster or a beginner, this recipe provides clear instructions to guide you through the process. So grab your ingredients, fire up the smoker, and get ready to enjoy a fantastic meal that everyone will love.

Ingredients

1 (4-6 lbs) turkey breast (bone in, skin on)
1/2 cup kosher salt
1/4 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon cayenne pepper (optional for heat)
2 cups applewood or hickory chips (soaked in water for 30 minutes)

Instructions

Brine the Turkey: In a large container, combine kosher salt, brown sugar, and enough water to submerge the turkey breast. Stir until dissolved. Add the turkey breast and refrigerate for 12-24 hours.
Prepare the Rub: In a small bowl, mix black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and cayenne pepper.
Preheat the Smoker: Preheat your smoker to 225°F (107°C). If using a grill, set it up for indirect cooking.
Season the Turkey: Remove the turkey from the brine, rinse it under cold water, and pat dry with paper towels. Rub the seasoning mixture all over the turkey breast, ensuring it’s well coated.
Add Wood Chips: Drain the soaked wood chips and add them to the smoker or place them in a smoker box on your grill.
Smoke the Turkey: Place the turkey breast on the smoker grate, skin side up. Close the lid and smoke for about 3 hours, or until the internal temperature reaches 165°F (74°C).
Rest and Slice: Once cooked, remove the turkey from the smoker and let it rest for at least 20 minutes before slicing.
Serve: Slice the turkey breast against the grain and serve with your favorite sides.

Notes

For added flavor, consider injecting the turkey breast with a marinade before smoking.
If you don’t have a smoker, you can achieve a similar effect by using a grill with a smoke box.
Store leftover smoked turkey in an airtight container in the refrigerator for up to 4 days.