Smoked Turkey Breast with Brine Recipe

Step 1

1. Prepare the Brine

   In a large pot, combine the water, kosher salt, brown sugar, peppercorns, mustard seeds, rosemary, thyme, garlic, onion, and lemon. Bring the mixture to a simmer over medium heat, stirring occasionally until the salt and sugar dissolve.

   Once the brine is simmering, remove it from the heat and allow it to cool completely. Once cooled, add the ice to help chill the brine faster.

Step 2

1. Brine the Turkey

   Place the turkey breast into a large container or resealable plastic bag.

   Pour the cooled brine over the turkey, ensuring it is fully submerged. If necessary, use a heavy plate or lid to weigh it down. Refrigerate for at least 6 hours, or preferably overnight (up to 24 hours).

Step 3

1. Prepare the Smoker

   Preheat your smoker to 225°F (107°C). Add wood chips to the smoker according to the manufacturer’s instructions (Applewood and hickory work well with turkey).

Step 4

1. Season the Turkey Breast

   After brining, remove the turkey breast from the brine and pat it dry with paper towels.

   Rub the turkey with olive oil or melted butter, then season with paprika, garlic powder, onion powder, black pepper, and dried thyme or rosemary.

Step 5

1. Smoke the Turkey

   Place the turkey breast on the smoker grate, skin-side up. Smoke for about 2 1/2 to 3 hours, or until the internal temperature of the turkey reaches 165°F (74°C) when checked with a meat thermometer.

   Be sure to maintain a steady temperature of 225°F (107°C) throughout the cooking process. Add more wood chips as necessary for a consistent smoke flavor.

Step 6

1. Rest and Serve

   Once the turkey reaches the desired temperature, remove it from the smoker and let it rest for 10-15 minutes before slicing. This helps retain moisture and enhances the flavor.

   Slice and serve with your favorite sides.