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The Best Smoked Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 149 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Total Time: 675 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: American

Description

This recipe for The Best Smoked Turkey Breast delivers a juicy, flavorful main dish perfect for any occasion. A fresh boneless skinless turkey breast is brined in a cider-based mixture infused with apple cider vinegar, brown sugar, and Worcestershire sauce to enhance moisture and flavor. After up to 12 hours of brining, the turkey is seasoned with a sweet or savory rub and smoked low and slow over apple wood at 275°F until perfectly cooked to an internal temperature of 165°F. The result is tender, smoky turkey breast with a delicious balance of sweet, savory, and tangy notes.

Ingredients

Units Scale

Turkey and Seasoning

  • 1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)
  • 1 Tablespoon Hey Grill Hey Sweet Rub (or Turkey Rub - see notes)
  • 2 Tablespoons Hey Grill Hey Sweet Rub (for seasoning after brining)
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder

Brine

  • 3 cups apple cider
  • 2 cups water
  • 1 cup apple cider vinegar
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 1/4 cup Worcestershire sauce

Instructions

  1. Make the brine: In a large bowl, combine the apple cider, water, apple cider vinegar, salt, brown sugar, and Worcestershire sauce. Whisk until the salt and sugar have fully dissolved, creating a flavorful brine.
  2. Brine the turkey breast: Submerge the turkey breast completely in the brine. Cover the bowl and refrigerate for 8 to 12 hours to allow the flavors to infuse and the meat to remain moist during smoking.
  3. Preheat your smoker: Set your smoker to 275 degrees Fahrenheit and prepare it with apple wood chips or chunks for a complementary smoky flavor that enhances the cider-infused turkey.
  4. Season the turkey: Remove the turkey breast from the brine, pat it dry thoroughly with paper towels. Sprinkle the entire surface of the turkey breast evenly with the Hey Grill Hey Sweet Rub or your preferred Turkey Rub, along with garlic powder and onion powder.
  5. Smoke the turkey: Place the seasoned turkey breast directly on the smoker grate. Close the lid and smoke for approximately 3 hours, or until the internal temperature of the thickest part reaches 165 degrees Fahrenheit, ensuring it is safely cooked and tender.
  6. Rest and serve: Remove the smoked turkey breast from the smoker and cover it lightly with foil. Let it rest for about 5 minutes to allow the juices to redistribute before slicing. Serve warm and enjoy the juicy, smoky flavor.

Notes

  • Fresh turkey breast is preferred for optimal brining and smoking results.
  • The cider brine adds a subtle sweetness and moist texture to the turkey.
  • Use apple wood in the smoker to complement the apple cider flavors.
  • Checking the internal temperature with a meat thermometer ensures perfect doneness.
  • Letting the meat rest helps retain its juices when sliced.
  • Hey Grill Hey Sweet Rub can be substituted with your favorite turkey or poultry seasoning rub.

Nutrition

  • Serving Size: 1 serving
  • Calories: 94 kcal
  • Sugar: 11.85 g
  • Sodium: 14.87 mg
  • Fat: 0.73 g
  • Saturated Fat: 0.28 g
  • Unsaturated Fat: 0.45 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.45 g
  • Fiber: 1.37 g
  • Protein: 1.21 g
  • Cholesterol: 0.09 mg

Find it online: https://emilyquickdinners.com/the-best-smoked-turkey-breast-recipe/