Smoked Turkey Breast
Upgrade the holiday with this flavorful Smoked Turkey Breast. Simple to make and all your guests will rave. Make your Thanksgiving amazing!
Servings 8
Calories 471kcal
Equipment
- electric smoker
Ingredients
- 6 pounds turkey breast bone-in, skin-on
- black pepper - fresh cracked
- kosher salt - coarse
Turkey Brine
- 2 cups cold water
- 4 cups apple juice unfiltered
- 1 cup cider vinegar
- ½ cup salt
- ½ cup brown sugar
- 4 cloves garlic crushed
- 2 tablespoons peppercorns
- 1 tablespoon onion powder
- 2 teaspoons paprika
Instructions
Start with the brine
- Combine the water, apple juice, vinegar, salt, brown sugar, garlic, peppercorns, onion powder, and paprika in a large saucepan, bring to a boil, and stir until the sugar and salt have dissolved.
- Place the turkey breast into a large brining bucket along with some ice-cold water and the brine mixture and set it in the refrigerator overnight. Make sure the brine covers the turkey.
The Next Day
- Remove the turkey from the brine and pat it dry with paper towels.
- Allow it to dry and come to room temperature for about 30 minutes on the kitchen counter.
- Season the turkey breast with coarse kosher salt and cracked black pepper.
- Preheat the smoker to 225 degrees F.
- Place the turkey breast directly on the smoker grates, breast side up, and smoke 3-4 hours, or until the internal temperature reaches 160 degrees F in the thickest part of the breast.
- When done, remove the breast from the smoker and let it rest for 10 minutes.
- Cut breast from the bone and cut it into ½ inch thick medallions and serve immediately.
Nutrition
Serving: 1g | Calories: 471kcal | Carbohydrates: 31g | Protein: 74g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 184mg | Sodium: 7786mg | Potassium: 1041mg | Fiber: 1g | Sugar: 26g | Vitamin C: 3mg | Calcium: 93mg | Iron: 3mg | Net Carbohydrates: 30g