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Sliced Smoked Turkey Breast on a platter with rosemary, cranberries, and orange slices
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5 from 2 votes

Smoked Turkey Breast

This easy Smoked Turkey Breast recipe is one you will want at your next holiday or family-and-friends cookout!
Prep Time15 minutes
Cook Time2 hours 45 minutes
Brine Time4 hours
Total Time7 hours
Course: Dinner
Cuisine: American
Keyword: Smoked Turkey Breast
Servings: 8
Calories: 578kcal
Author: Kelly Anthony

Equipment

  • Pellet grill or offset smoker
  • Applewood, oak, pecan, or cherrywood chunks or pellets, depending on your smoker type

Ingredients

FOR THE BRINE AND TURKEY:

  • ¾ cup brown sugar
  • ¾ cup Kosher salt
  • 6 quarts water
  • 6 pound fresh, bone-in turkey breast

FOR THE RUB:

  • ⅔ cup brown sugar
  • 1 tablespoon, plus 2 teaspoons Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika

Instructions

MAKE THE BRINE:

  • Add the sugar, salt, and water to a large stockpot and place over medium-high heat. Allow to come to a boil, then turn off the heat and stir until sugar and salt are dissolved. Set the brine aside until completely cooled.

BRINE THE TURKEY:

  • If desired, trim away any excess skin or unwanted pieces from the turkey breast. Place the turkey in the cooled brine, cover the pot, and refrigerate for 4 hours or up to overnight.
  • After the brine time is up, remove your turkey from the liquid and pat it dry with paper towels. Transfer to a work surface and allow to sit at room temperature for about 30 minutes to remove the chill.

MAKE THE RUB:

  • Combine the brown sugar, salt, black pepper, garlic powder, and paprika in a small bowl and rub the skin of your turkey breasts all over with the rub. 

IF USING A PELLET GRILL:

  • Add pellets to the hopper and set to 275°F. Preheat your grill for about 15 minutes.
  • Add your seasoned turkey breast to the grill and close the smoker. Cook for 2-½ hours.
  • After 2-½ hours, increase the heat to 350°F and cook for 30 minutes to one hour more, checking for doneness after 30 minutes at 350°F.
  • Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the grill and place it on the cutting board. Tent with aluminum foil and set it aside to rest for about 15-20 minutes. 

IF USING A WOOD SMOKER:

  • Add wood chunks to the fire box and set it up for indirect cooking.  Your temperature should sit between 225-275°F  throughout the duration of your cook.
  • Once your smoker has reached the proper temperature range, place the turkey breast over indirect heat and cook for about 2 hours and 45 minutes to 3 hours.
  • Check the coloring of your turkey breasts after the 2-hour mark, and if it if has browned enough to your liking, wrap it with butcher paper and return to indirect heat to finish cooking.
  • Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the smoker, and if the breast is not wrapped, tent it with aluminum foil and set it aside to rest. 

REST, CARVE, AND SERVE.

  • Allow the turkey to rest for at least 15-20 minutes before slicing.
  • To carve, carefully use a sharp knife to cut each breast half away from the bone. Then, place the breast skin-side up on the cutting board and cut into thick slices, cutting against the grain. Serve and enjoy!

Nutrition

Calories: 578kcal | Carbohydrates: 4g | Protein: 44g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 4048mg | Potassium: 607mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg