Smoked Turkey Breast
A tender, juicy turkey breast seasoned with a bold Texas-style pepper rub and slowly smoked over post oak until the skin is mahogany-brown and the meat is succulent. Serve it in thick slices with…
Ingredients
- 1 4- to 6-pound breast Bone-in, skin-on turkey breast
- 8 cups Water
- 1/2 cup Kosher salt
- 1/4 cup Light brown sugar
- 4 Garlic cloves, crushed
- 1 tablespoon Black peppercorns
- 2 Bay leaves
- 4 cups Ice
- 2 tablespoons Yellow mustard
- 2 tablespoons Coarse black pepper
- 1 tablespoon Kosher salt
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 tablespoons Unsalted butter, melted
- 3 to 4 chunks Post oak or pecan smoking wood
Instructions
- Make the brine by combining the water, salt, brown sugar, garlic, peppercorns, and bay leaves in a saucepan. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from the heat, stir in the ice, and cool the brine completely.
- Place the turkey breast in a food-safe container or brining bag and pour the chilled brine over it. Refrigerate for 8 to 12 hours, turning once if needed.
- Remove the turkey from the brine and discard the liquid. Rinse the breast briefly under cold water, pat it very dry, and place it uncovered on a rack in the refrigerator for 2 to 4 hours. This dries the skin for better smoke and browning.
- Prepare a smoker for indirect cooking at 250°F (120°C), using post oak or pecan. Clean the cooking grate and add a water pan if your smoker tends to run dry.
- Rub the turkey breast lightly with yellow mustard. Combine the coarse black pepper, kosher salt, paprika, garlic powder, and onion powder, then coat the turkey evenly on all sides.
- Place the turkey breast bone-side down on the smoker grate, with the thicker side facing the hotter part of the cooker. Smoke at 250°F until the thickest part reaches 160°F, allowing approximately 35 to 45 minutes per pound. Begin checking the temperature after 2 1/2 hours.
- Brush the skin with the melted butter during the final 30 minutes of cooking. If the skin needs more color, raise the smoker temperature to 300°F for the final 10 to 15 minutes.
- Transfer the turkey to a cutting board, tent loosely with foil, and rest for 20 to 30 minutes. Carryover cooking should bring the internal temperature to at least 165°F.
- Carve across the grain into thick slices and serve immediately with barbecue sauce, white bread, dill pickles, and onions if desired.
Watch the Smoked Turkey Breast cooking video
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