Smoked Turkey Breast for Thanksgiving
Bone-in turkey breast brined, coated with mayonnaise and rub, then smoked and rested before carving.
Servings 8 servings
Ingredients
Turkey Breast
- 1 bone-in turkey breast 7–9 lb
- 4 TBS real mayonnaise
- Jeff's original rub as needed
- Jeff's barbecue sauce optional glaze
Basic Brine
- 1 gallon water
- 1 cup kosher salt
Instructions
- Dissolve the kosher salt in the water. Submerge the turkey breast in cold brine in a food-safe container or large zip-top bag set in a bowl.
- Refrigerate for 4–12 hours, then remove the turkey and discard the brine. Pat the surface dry.
- Rub about 4 tablespoons mayonnaise over the outside. Sprinkle with rub and massage into an even coating.
- Prepare the smoker for 225–240°F. Place the turkey breast directly on the grate, breast side down; flip breast side up at about the halfway point if desired.
- Maintain smoke for at least 3 hours, or throughout cooking for more smoke flavor. Monitor the center of the breast with a meat thermometer and cook until it reaches 165°F.
- If desired, brush with barbecue sauce shortly before the turkey is finished.
- Tent loosely with foil and rest 15–20 minutes before carving and serving.
Notes
Estimated yield: 8 servings from one 7–9 lb bone-in breast; actual portions vary with bone and carving yield. The source gives a planning guide of about 30–35 minutes per pound at 240°F; use the thermometer to determine doneness. Brining is optional but recommended by the author. Cooking time excludes brining and resting.