Smoked Turkey Breast Recipe: How to Smoke Turkey Breast
Written by MasterClass
Last updated: Nov 28, 2024 • 3 min read
Smoked turkey breast is a great way to add smoky flavor to standard Thanksgiving fare, but it’s also an easy BBQ main course any time of year. Learn how to smoke turkey at home with a simple recipe.
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What Is Smoked Turkey Breast?
Smoked turkey breast is white meat turkey cooked via the indirect, low heat of woodsmoke. You can make smoked turkey breast in any type of meat smoker, including an offset smoker, a pellet smoker, an electric smoker, or even a charcoal grill set up for indirect heat.
Serve the meat alongside classic side dishes like Chef Mashama Bailey’s cornbread dressing, cranberry chutney, green beans, and sweet potato pie for a barbecue-friendly take on Thanksgiving dinner.
Why Cook Turkey Breast Instead of a Whole Turkey?
Cooking a whole or half turkey breast is an excellent alternative to preparing a whole turkey for your holiday table. White meat and dark meat cook at different rates, making it almost impossible to achieve juicy breasts and tender thighs simultaneously. Individual turkey breasts will cook faster than a whole bird and require less space, freeing up room for sides like smoked mac and cheese.
Smoked turkey breasts are also easy to serve, a significant advantage if you don’t know how to carve a turkey (or simply prefer not to).
How Long Does It Take to Smoke Turkey Breast?
Determining how long to smoke turkey breast can be challenging. Generally, a turkey breast will take around twenty minutes per pound to cook at 275 degrees Fahrenheit. However, the time required to smoke a turkey breast will vary widely depending on the size of the breast, whether it’s a bone-in or boneless turkey breast, the temperature of the smoker, and more.
The best way to monitor doneness is with a high-quality meat thermometer or digital instant-read thermometer inserted into the thickest part of the breast. For juicy turkey breasts, remove the turkey from the smoker when the internal temperature reaches 157 degrees Fahrenheit, and let it rest for fifteen minutes at room temperature before serving.
Brined Smoked Turkey Breast Recipe
makes
prep time
30 mintotal time
3 hr 30 mincook time
3 hrIngredients
For the brine:
For the rub:
Note: The total time does not include 3 hours and 15 minutes of inactive time.
Brine the turkey:
- 1
In a large stockpot, bucket, or other container, combine the water, salt, brown sugar, bay leaves, and thyme sprigs, and stir to dissolve the salt and sugar.
- 2
Submerge the turkey breast in the brine, and cover it with a lid. Place a plate on top of the turkey to keep it submerged if needed.
- 3
Refrigerate the mixture for at least 3 hours and up to overnight.
Smoke the turkey:
- 1
Remove the brined turkey from the refrigerator, and discard the brine.
- 2
Using paper towels, pat the turkey dry and allow it to come up to room temperature.
- 3
Meanwhile, preheat a smoker to 275 degrees Fahrenheit, according to the manufacturer’s directions, with your preferred wood chunks, wood chips, or pellets. Always use hardwoods, such as applewood, hickory, or pecan.
- 4
Using a pastry brush or your fingers, brush the turkey all over with mustard, hot sauce, or mayonnaise. (This is the “slather” that will help the dry rub stick to the turkey.)
- 5
In a small bowl, combine the brown sugar, salt, pepper, smoked paprika, garlic powder, and onion powder.
- 6
Sprinkle the spice rub over the turkey, and use your fingers to help it adhere.
- 7
Place the turkey on the smoker grates over indirect heat, and close the lid.
- 8
Smoke the turkey until an instant-read thermometer inserted into the thickest part of the breast reads 157 degrees Fahrenheit, about 3 hours.
- 9
Remove the turkey from the smoker, and transfer it to a cutting board. Loosely tent the turkey with aluminum foil, and allow it to rest for 15 minutes before slicing and serving.
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