Description
This smoked turkey breast recipe delivers tender, flavorful meat infused with aromatic herbs and a subtle smoke from apple or cherry wood chips. Perfect for a festive meal or a hearty family dinner, this method involves brining, seasoning a butter rub, and slow smoking the turkey breast to juicy perfection.
Ingredients
Scale
Brine
- 3 quarts cold water
- ½ cup kosher salt
- ¼ cup granulated sugar
Turkey and Wood
- 1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style)
- 2 cups wood chips or 2 large wood chunks (Apple or Cherry recommended)
Butter Herb Rub
- 9 tablespoons unsalted butter (room temperature, about 1â…› 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)
Instructions
- Prepare the brine: Combine the cold water, kosher salt, and granulated sugar in a large container. Stir until fully dissolved. Submerge the turkey breast in the brine and refrigerate for at least 8 hours or overnight to ensure the meat remains juicy and flavorful.
- Preheat smoker and prepare wood chips: Soak the wood chips in water for about 30 minutes prior to smoking. Preheat your smoker to a steady temperature between 225°F and 250°F, using apple or cherry wood chips for a mild, sweet smoke flavor.
- Make herb butter: In a bowl, mix unsalted butter, minced garlic, fresh oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes until well combined to form a fragrant herb butter spread.
- Dry and season the turkey breast: Remove the turkey breast from the brine, rinse under cold water, and pat dry thoroughly with paper towels. Spread the herb butter evenly all over the turkey breast, rubbing it gently into the meat for enhanced flavor absorption.
- Smoke the turkey: Place the seasoned turkey breast directly on the smoker rack. Position a drip pan filled with the apple juice beneath the turkey to keep the environment moist and add a subtle sweetness to the smoke. Smoke the turkey breast for about 4 hours, or until the internal temperature reaches 165°F, basting occasionally with the pan juices.
- Rest the turkey: Once the turkey reaches the safe internal temperature, remove it from the smoker and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring tenderness and moisture.
- Slice and serve: After resting, slice the smoked turkey breast against the grain and serve warm. It pairs well with classic sides like mashed potatoes, cranberry sauce, and roasted vegetables for a delicious, smoky centerpiece.
Notes
- Use fresh herbs for the best flavor in the butter rub.
- Soaking wood chips prevents them from burning too quickly and helps maintain a steady smoke.
- Allowing the turkey to rest after smoking is crucial for juicy meat.
- Apple or cherry wood chips are preferred for a mild, fruity smoke that complements the turkey without overpowering it.
- Adjust smoking time depending on the size of your turkey breast, always aiming for an internal temperature of 165°F.
