Description

This Smoked Turkey Breast recipe delivers tender, juicy, and flavorful meat infused with aromatic wood smoke and a herbed butter rub. Perfect for gatherings, the process involves brining the turkey breast to enhance moisture retention, applying a flavorful herb butter under the skin, and slowly smoking it over apple or cherry wood for a rich, smoky taste. The result is a mouthwatering centerpiece ideal for family dinners or special occasions.

Ingredients

Scale

Brine

3 quarts cold water
½ cup kosher salt
¼ cup granulated sugar

Wood Smoke

2 cups wood chips or 2 large wood chunks (Apple or Cherry recommended)

Turkey and Stuffing

1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style)

Herbed Butter Rub

9 tablespoons unsalted butter (room temperature, about 1⅛ sticks)
2 cloves garlic (minced)
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
2 teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes

Smoking Liquid

2 cups apple juice (or apple cider or other fruit juice)

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Instructions

Prepare the Brine: In a large container or stockpot, dissolve ½ cup kosher salt and ¼ cup sugar in 3 quarts of cold water. Stir well to ensure the salt and sugar are completely dissolved, creating the brine solution necessary for tenderizing and flavoring the turkey breast.
Brine the Turkey: Submerge the turkey breast fully in the brine. Cover and refrigerate for 8 to 12 hours or overnight. This step helps the meat retain moisture during the smoking process, preventing it from drying out.
Prepare the Wood and Smoker: Soak 2 cups of apple or cherry wood chips (or use 2 large wood chunks) in water for about 30 minutes. Preheat your smoker to 225°F (107°C), ensuring it is ready to maintain a low and steady temperature throughout the cooking process.
Make the Herb Butter Mixture: In a bowl, combine 9 tablespoons of room temperature unsalted butter with minced garlic, chopped oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, freshly ground black pepper, and crushed red pepper flakes. Mix thoroughly to create a fragrant and flavorful compound butter.
Prepare the Turkey Breast: Remove the turkey breast from the brine, pat dry with paper towels. Gently loosen the skin over the breast meat without tearing it. Spread the herb butter mixture evenly beneath the skin, ensuring full coverage. This imparts rich flavor directly into the meat and keeps it moist during smoking.
Smoke the Turkey: Place the turkey breast on the smoker grates. Add soaked wood chips or chunks onto the heat source for smoke generation. Pour 2 cups of apple juice into a smoker water pan or drip pan, replenishing as needed to maintain moisture. Smoke the turkey at 225°F for approximately 4 hours, or until the internal temperature reaches 165°F (74°C). Monitor the smoker to maintain temperature and smoke levels.
Rest and Serve: Once cooked, remove the turkey breast from the smoker and tent loosely with foil. Allow it to rest for 15-20 minutes to redistribute juices before slicing. Serve warm for the best flavor and juiciness.

Notes

Use a reliable meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safe consumption.
The brining time can be adjusted from 8 to 12 hours depending on your schedule but do not exceed 24 hours to avoid over-salting.
If you don’t have a smoker, a grill set up for indirect heat with wood chunks can be used as an alternative.
Allowing the turkey to rest after smoking is crucial for juicy slices—avoid skipping this step.
Apple or cherry wood are recommended for a mild, sweet smoke flavor that complements turkey well.
For a spicier variation, increase crushed red pepper flakes to ½ teaspoon.
Ensure the butter is softened to room temperature to ease mixing with herbs and spices.