A moist, smoked turkey breast is only a few easy steps away.
Learn how to make a smoked turkey breast, and discover your new favorite way to eat turkey.
Why Should I Cook a Turkey Breast Instead of a Whole Turkey?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If your Thanksgiving or Christmas gathering is a bit smaller, aturkey breastis probably a smarter option.
Learn much turkey you need per person.
Do I Need Special Equipment?
If you have another wet brine you prefer, use it.
The steps you better be most concerned about are the smoking ones, which we will cover now.
We like hickory wood for this recipe.
The flavor balances the sweetness of the brine beautifully.
But feel free to use pellets or wood that you like.
Other good options include maple, cherry, and applewood.
You want to maintain a temperature between 225F and 250F inside the smoker.
What is the right internal temperature for a turkey breast?
Set your sights on 165F.
The smoked turkey breast should reach that temperature at the thickest part before you remove it from the smoker.
How long does turkey breast take to smoke?
Plan for about 35 minutes per pound when smoking a turkey breast.
Can I put the turkey directly on the smoker’s grates?
Yes, no need to use a roasting pan.
The turkey breast can go directly on the grates.
However, if you’d prefer to use a pan or smoking tray, feel free.
Do I need to flip a turkey when smoking?
No, you do not have to flip a smoked turkey.
you’re able to leave it where it is.
The heat is coming from the hot air, not flames.
Should I wrap a turkey breast in foil when smoking?
No, you do not have to wrap a turkey in foil.
But you’ve got the option to if you want to.
But it will protect the skin from burning if you’re using a higher smoking temperature.
Can I cut into the turkey right away?
The smoked turkey will be especially delicious asleftover sandwiches!
Ingredients
1(64-oz.)
Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes.
Cool completely (1 hour).
Brine turkey:
Place turkey in brine; cover and chill 5 to 12 hours.
Place wood chunks on coals.
Smoke turkey:
Remove turkey from brine, and pat dry with paper towels.
