Description

This Smoked Turkey Breast recipe delivers a succulent and flavorful dish with a perfect balance of smoky wood aroma and fresh herb butter. The turkey breast is brined to retain juiciness, then coated with a herbaceous butter mixture, and slowly smoked over apple or cherry wood for four hours to create tender, flavorful meat perfect for any family gathering or holiday meal.

Ingredients

Scale

Brine

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

Smoking Ingredients

2 cups wood chips or 2 large wood chunks (Apple or Cherry recommended)
1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style)

Herb Butter Mixture

9 tablespoons unsalted butter (room temperature, 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

Smoke Moisture

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

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Instructions

Prepare the Brine: In a large container, combine 3 quarts of cold water with ½ cup kosher salt and ¼ cup granulated sugar. Stir thoroughly until the salt and sugar are completely dissolved to create a brine solution.
Brine the Turkey Breast: Submerge the whole turkey breast in the prepared brine. Refrigerate and allow it to soak for at least 12 hours to ensure the meat remains moist and flavorful during smoking.
Prepare the Herb Butter: In a bowl, mix the room temperature unsalted butter with minced garlic, chopped fresh oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes until well combined.
Butter the Turkey: Remove the turkey breast from the brine and pat dry with paper towels. Evenly spread the herb butter mixture all over the turkey breast, ensuring an ample coating for maximum flavor infusion.
Soak Wood Chips: Soak the apple or cherry wood chips in water for at least 30 minutes before smoking to create a gentle, consistent smoke during cooking.
Set Up the Smoker: Preheat your smoker to a stable temperature of 225°F (107°C). Place the soaked wood chips on the heat source to generate smoke.
Smoke the Turkey Breast: Place the prepared turkey breast on the smoker rack. Lay a pan filled with 2 cups of apple juice underneath the turkey to maintain moisture inside the smoker. Smoke the turkey for approximately 4 hours (240 minutes), or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
Rest and Serve: Once done, remove the turkey breast from the smoker and let it rest for 15–20 minutes to allow juices to redistribute before slicing and serving.

Notes

Ensure the turkey breast is fully submerged during the brining process for even seasoning.
Use fresh herbs for the butter mixture for the best aroma and flavor.
Maintain consistent smoker temperature to ensure even cooking and smoke absorption.
Wood chunk sizes can affect smoke intensity—smaller chips create lighter smoke; chunks provide longer-lasting smoke.
Let the turkey rest before slicing to keep the meat juicy.