Smoked Turkey Breast
Smoked Turkey Breast is a simple main dish for hosting small holiday gatherings like Thanksgiving, Friendsgiving and Christmas. Brined and smoked for the most flavorful and juicy turkey that you've ever tasted.
Prep Time10 minutes mins
Cook Time2 hours hrs
Additional Time4 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Main Dishes
Cuisine: American
Keyword: turkey breast, turkey for small dinner
Servings: 6 servings
Calories: 703kcal
Author: Milisa
For the brine:
- 4 quarts warm water
- 1 cup kosher salt
- half on an onion
- 2 garlic cloves sliced
- 2 sprigs fresh rosemary
- 1 tablespoon peppercorns
- 1/2 of a lemon or orange
For the turkey
- 5-7 pound bone-in turkey breast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon granulated garlic
Add warm water to a stock pot and add salt, stirring until salt has dissolved. Add onion, garlic, peppercorns and fresh rosemary and lemon.
Submerge turkey breast in brine, cover and refrigerate 2-6 hours.
Remove turkey from brine and drain well. Pat with paper towels until dry.
Place on a clean baking sheet and coat with olive oil, rubbing all over skin and in cavity.
Season with salt, pepper and garlic.
Prepare grill or smoker to 300° fire.
Place turkey breast over indirect heat and smoke 30 minutes.
Remove from grill and wrap in peach butcher paper, sealing up like a packet.
Put wrapped turkey back onto grill and continue to cook for one hour or until internal temperature reaches 165°.
Remove from grill and unwrap butcher paper.
Allow turkey breast to rest 10 minutes before slicing.
Carefully save the drippings for gravy.
Serving: 1g | Calories: 703kcal | Carbohydrates: 1g | Protein: 137g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 363mg | Sodium: 752mg