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–+ servings

Smoked Turkey Breast

40aprons.com/smoked-turkey-breast/
This is the best smoked turkey breast recipe for the holidays! It starts with a quick and easy brine for the most flavorful, juiciest meat, then the breast is seasoned and smoked to perfection. Don’t forget the delicious gravy here, either!
Prep 30 minutes
Cook 3 hours
Total 3 hours 30 minutes
Recipe Makes (Approximate): 8

Equipment

  • smoker pellet, charcoal, or electric
  • Probe thermometer with alarm capability
  • medium saucepan
  • Large bowl
  • Large container
  • Heavy-bottom pan for smoking cast iron or disposable aluminum
  • Whisk for gravy
  • Applewood chips or cherry, hickory, or pecan

Ingredients

For the Brine

  • ½ litre water (approximately 16 ounces or 2 cups)
  • 5 tablespoons kosher salt (100 grams or approximately 3 ounces)
  • 3 to 6 sprigs fresh herbs of choice (rosemary, thyme, parsley, etc.)
  • 4 large cloves garlic (smashed)
  • 1 pound ice

For the Turkey

  • 4 pounds boneless turkey breast
  • 1 tablespoon light brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons salt (IF YOU DID NOT BRINE, otherwise skip the salt)
  • 8 tablespoons butter (melted - or 4 tablespoons if not making gravy)

For the Gravy

  • drippings from the pan
  • 4 tablespoons flour
  • 2½ to 3 cups stock

Instructions

Brine the Turkey

  • Pour ½ liter water (approximately 2 cups) into medium saucepan. Add 5 tablespoons kosher salt, 3 to 6 sprigs fresh herbs, and 4 large smashed garlic cloves. Stir quickly to incorporate.
  • Place saucepan over high heat and bring to a violent boil. Once boiling, stir until 5 tablespoons kosher salt completely dissolves.
  • Move saucepan to cool burner, cover with lid, and let stand 10 minutes.
  • Place 1 pound ice in large bowl. After 10 minutes, remove lid and carefully pour hot brine mixture over 1 pound ice. Stir gently until ice completely melts.
  • Place 4 pounds boneless turkey breast in large container. Pour cooled brine over turkey, ensuring it's completely submerged.
  • Let turkey rest in brine 2 to 3 hours at room temperature, or 4 to 6 hours refrigerated. Drain thoroughly and pat completely dry with paper towels.

Smoke the Turkey

  • Prep smoker with wood chips and preheat to 275°F (135°C).
  • In the pan you'll use for smoking, coat 4 pounds turkey breast with 4 tablespoons melted butter, then coat evenly with spice blend (1 tablespoon light brown sugar, 1 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 2 teaspoons salt if not brined).
  • Pour remaining 4 tablespoons melted butter around turkey in pan (for gravy).
  • Insert probe thermometer into thickest part of breast. Place turkey on smoker, close lid, and smoke 2 to 3 hours until internal temperature reaches 161°F (72°C). 11. Remove turkey from smoker and rest 15 to 20 minutes before slicing.

Make the Gravy

  • Transfer turkey to cutting board. If using cast iron pan, place directly on stove over medium-low heat. If using aluminum pan, pour drippings into medium saucepan and heat over medium-low.
  • Sprinkle 4 tablespoons flour over drippings and whisk until smooth paste forms. Slowly add 2½ to 3 cups stock 1 cup at a time, whisking constantly.
  • Simmer 3 to 5 minutes until thickened. Season with salt, pepper, and a few shakes of soy sauce for richer color if desired.

Recipe Notes

Make it Whole30/Dairy-Free: Replace the 8 tablespoons melted butter with olive oil or avocado oil for coating the turkey and making gravy.
Make it Keto: Omit the 1 tablespoon brown sugar from the spice rub to keep carbs under 1 gram per serving.
Make it Gluten-Free: Use gluten-free flour for the gravy, or skip the gravy entirely and serve with the reduced pan drippings as a natural sauce.
Storage: Store leftover turkey in the refrigerator for up to 4 days. Slice only what you need to keep the rest from drying out.
Reheating: Reheat sliced turkey in a 350°F (175°C) oven for 10-15 minutes, covered with foil to prevent drying. Add a splash of chicken broth if needed.
Make-Ahead: Turkey can be brined up to 24 hours in advance. The spice rub can be applied the morning of cooking and refrigerated until ready to smoke.
No Smoker: This recipe works in a regular oven at 325°F (165°C) - just skip the wood chips and expect similar cooking times.
Temperature: Always cook to internal temperature (161°F/72°C), not time. Cooking times vary based on smoker type and turkey thickness.
Gravy Shortcuts: If the gravy seems thin, simmer longer. If too thick, whisk in more stock. A few drops of soy sauce adds rich color without affecting flavor.

Nutrition Information (Approximate)

Calories: 354calProtein: 50gFat: 15gSaturated Fat: 8gTrans Fat: 0.5gCholesterol: 153mgSodium: 5623mgPotassium: 579mgTotal Carbs: 6gFiber: 1gSugar: 2gNet Carbs: 5gVitamin A: 582IUVitamin C: 0.5mgCalcium: 50mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/smoked-turkey-breast/