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Smoked Turkey Breast for Thanksgiving

Brined turkey breast seasoned under and over the skin, then smoked with hickory or cherry.
Prep Time 30 minutes
Cook Time 6 hours
Brining 10 hours
Servings 6 servings
Author Jeff Phillips

Ingredients

Turkey

  • 1 whole turkey breast bone-in, minimally processed
  • 2–3 tablespoons Jeff's original rub for under the skin, plus more for the outside
  • olive oil enough to lightly coat the skin

Traditional Brine (choose one brine)

  • 1 gallon water
  • 1 cup kosher salt
  • ¾ cup brown sugar
  • 2 tablespoons Jeff's original rub

Buttermilk Brine (alternative)

  • ½ gallon buttermilk
  • ½ gallon water
  • 1 cup kosher salt
  • 2 tablespoons Jeff's original rub

Cranberry Brine (alternative)

  • 2 bottles cranberry-pomegranate juice 64 oz each
  • 1 cup kosher salt
  • 2 tablespoons Jeff's original rub

Instructions

Brine

  • Choose ONE brine. Stir the salt into its liquid until dissolved, then mix in the remaining ingredients for that brine.
  • Submerge the turkey in the brine in a food-safe container or bag. Refrigerate below 40°F for about 10 hours or overnight. Discard the used brine and pat the turkey dry.

Smoke

  • Loosen the skin carefully and work 2–3 tablespoons of rub directly onto the meat underneath. Lightly coat the skin with olive oil and season the outside with additional rub.
  • Prepare the smoker for 230–240°F using hickory or cherry. Use the water pan if your smoker has one.
  • Smoke breast side down for the first 2 hours, then turn breast side up. Allow about 2½–6 hours, depending on size and whether it is whole, spatchcocked or deboned.
  • When the breast reaches 160°F, remove it from the smoker and wrap in foil for 30 minutes. Check that it reaches 165°F in the thickest part before carving; return it to the heat if needed.
  • Carve and serve.

Notes

Choose only one brine; each recipe makes about 1 gallon. Spatchcocked or deboned breasts cook faster than whole breasts.