Are you hosting a family dinner and want to impress the entire family with the taste of your main course? Try serving this Smoked Turkey Breast recipe as a main course on your dining table. There are many more turkey breast recipes, but our recipe is the easiest and most favourite recipe of all.
Smoked Turkey Breast
This smoked turkey chicken breast will be a hit with you! It’s really juicy and succulent, and jam-packed with flavours. For a show-stopping Thanksgiving dinner, smoke it on your gas, pellet, charcoal barbecue, or Big Green Egg!
How To Make Smoked Turkey Breast
Step 1: Prepare Brine
Take a stockpot, pour in the ingredients such as apple cider, kosher salt, sugar, fresh thyme sprigs, 2 fresh rosemary sprigs, sage leaves, and garlic. Boil them for almost 5 to 1o minutes. Remove the stockpot and let the brine cool up.
Then place the turkey breast in that stockpot and cover it with the help of plastic foil. Please place it in the refrigerator and let the turkey breast brine overnight.
This brining process will also dissolve some of the meat’s saturated fat, leaving raw turkey breasts behind.
Step 2: Preheat Smoker
Start the smoker when the charcoal is ready. Add wood chips to give the meat a smokey flavour. Maintain the temperature at 225ºF.
Step 3: Smoke The Turkey Breast
Take the Stockpot out of the fridge. Pat dry the turkey breasts with paper towels. After drying them up, smoke the turkey. Make sure that the internal temperature of the smoker is at 225ºF and 250ºF. Let it smoke for almost 4 hours. With the help of a temperature probe, see if the internal temperature has reached 165ºF. If the desired temperature is achieved, remove it and serve.
Step 4: Serve!
Remove the smoked turkey breasts from the smoker. Place it in the string platter and garnish it with some finely chopped parsley and mint along with a pinch of black pepper.
Tips For Making The Best Smoked Turkey Breast Recipe
- Don’t Skip The Brine. If you smoke the turkey un brined, it will not have that moist and juicy texture. We would recommend to brine the turkey before smoking to enjoy a moist, juicy and delicious white meat.
- Experiment With Rubs. We like to experiment different rubs on our turkey breast. So far, our favourite is the Smoked Chicken Rub!
Best Sides To Serve
This is a recipe full of flavours but how about doubling it up? Yes, you heard me right! Give it a try pairing up with smoked asparagus, smoked baked potatoes, or smoked corn on the cob. These sidelines will surely seal the deal, and you can serve a mind-blowing main course at the thanksgiving table.
More Great Smoked Turkey Options
If you’re looking to try other smoked turkey recipes, make sure to give our Smoked Turkey and Smoked Spatchcocked Turkey recipes a try as well. They are easy to make and also go well with any smoked sideline.
Smoked Turkey Breast Recipe
- wood chips
- BBQ Grill Accessories (Tongs)
- Aluminum foil
- Cooking sheet.
- Paper towels
- 1 boneless turkey breast
- 1 bottle apple cider 64 ounce
- Kosher salt 3/4 cup
- Brown sugar 1/2 cup
- Apple cider vinegar 1/4 cup
- 2 fresh rosemary springs
- 10 fresh sage leaves
- 1 garlic
- 1 tablespoon of olive oil
- Fresh thyme sprigs
- A pinch of black pepper
- Some finely chopped parsley and mint
- Mesquite wood chunks
- Prepare the brine and rest the turkey breast in that brine for almost 12 hours.
- Start the smoker and maintain the internal temperature of the smoker at 180ºF.
- Remove the turkey from the brine and place it in the smoker for smoking.
- When done, remove it from the smoker and serve.
Smoked Turkey Breast FAQs
How long do you smoke a turkey breast per pound?
I’d say, it takes around 35 minutes per pound of weight. Every hour, baste the breast with butter to keep the skin crisp. Follow up after about 2 hours by adding more wood chips.
What’s The Best Way To Smoke A Turkey Breast?
Placing wood pieces on top of the coals is a good idea. With paper towels, wipe the turkey dry after removing it from the brine. Smoke the turkey for 3 1/2 to 4 hours, keeping the temperature in the smoker between 225° and 250°.
Should I wrap my smoked turkey breast?
I would say “yes”. Wrapping the turkey breast in aluminum foil will keep all the juices in and will retain the natural flavour along with a slight smokey flavour.
If you like dry white meat, place it directly without wrapping it in aluminum foil.
What Temperature Do You Smoke A Turkey Breast?
The optimal temperature for smoking the turkey breast is 225ºF and 250ºF. Let it smoke for almost 4 hours. With the help of a temperature probe, check if the internal temperature has reached 165ºF. If the desired temperature is achieved, remove it and serve.
Can You Smoke An Already Cooked Turkey Breast?
Yes, we can smoke an already cooked turkey breast, but it will not give that flavour as a fresh turkey would have. You’ll need a smoker that’s heated to 250 degrees Fahrenheit and some mesquite wood chips. Remember that the number one complaint about turkey is that it’s DRY. Using pre-cooked turkey breasts, we reheat it and add some smoke flavour while we do so.
How many calories are in a slice of smoked turkey breast?
Fat is 1.5 g
Saturated fat is 0.5 g