Description
Smoked Turkey Breast is a tender, flavorful poultry dish infused with aromatic herbs and spices, perfect for sandwiches, salads, or main courses. The smoking process enhances the natural flavor of the turkey with a rich, smoky taste.
Ingredients
Scale
- 2 lb turkey breast roast (adjust size if needed)
- 16 cups water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 garlic cloves, smashed
- 1 tablespoon peppercorns
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the brine: In a large pot, combine water, kosher salt, brown sugar, rosemary, sage, garlic, and peppercorns. Stir until salt and sugar are dissolved.
- Submerge turkey breast in the brine, cover, and refrigerate for 12-24 hours.
- Remove turkey from the brine, rinse under cold water, and pat dry with paper towels.
- Preheat smoker to 225°F (107°C) and add your choice of wood chips (apple, hickory, or cherry work well).
- Brush turkey breast with melted butter and place it in the smoker.
- Smoke the turkey for 3-4 hours, or until internal temperature reaches 165°F (74°C).
- Remove turkey from smoker and let it rest for 10-15 minutes before slicing.
- Serve warm or cold as desired.
Notes
- For a larger turkey breast, adjust brine quantities accordingly.
- Ensure the turkey is fully submerged in the brine for even flavor.
- Wood chips can be soaked for 30 minutes prior to smoking for more consistent smoke.
- Resting the turkey allows juices to redistribute for a moist texture.
- Prep Time: 15 minutes (plus 12-24 hours brining time)
- Cook Time: 3-4 hours
- Category: Main Course / Poultry
- Method: Smoking
- Cuisine: American / BBQ
Nutrition
- Serving Size: 4 oz cooked turkey
- Calories: 160
- Sugar: 2g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 70mg