Smoked Turkey Breast

This smoked turkey breast is brined, coated in a simple brown sugar spice rub and smoked low and slow until juicy and flavorful. Includes an optional high-heat finish for crisper skin.

Course Main

Cuisine American

Keyword how to smoke a turkey breast, smoked boneless turkey breast, smoked turkey breast, smoked turkey breast recipe, Traeger turkey breast, turkey breast smoker

Prep Time 15

Cook Time 4 30

Total Time 13 30

Servings people

Calories 122kcal

Author Erin Dooner

Ingredients

Brine:

2 quarts (1.9 liters) water
1/2 cup (125 grams) kosher salt 1/2 cup Morton Coarse Kosher Salt, or 14 tbsp Diamond Crystal Kosher Salt, or 6 tbsp table salt
1/4 cup (50 grams) brown sugar or coconut sugar
2 quarts (1.9 liters) ice water combined volume of ice and water should be 2 quarts

Rub:

2 tablespoons (25 grams) brown sugar or coconut sugar
2 tablespoons (42 grams) table salt
1/2 tablespoon black pepper
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon cayenne pepper

Turkey:

1 boneless turkey breast see notes
1/4 cup (60 ml) olive oil

Instructions

Preheat your smoker to 225 °F (107 °C) with the lid closed for about 15 minutes. Apple, cherry, pecan and maple are good wood choices.
Coat the turkey breast lightly with olive oil to help the rub stick, including between the skin and the meat. Generously and evenly apply the rub over the entire turkey breast and between the skin and meat.
Place the turkey breast directly on the grill grates, skin-side up. Insert the probe or thermometer into the thickest part of the breast without touching the bone, if applicable.
Smoke at 225 °F (107 °C) for about 30-40 minutes per pound, or until the internal temperature reaches 160 °F (71 °C) in the thickest part of the breast. If it starts to look dry, baste the turkey breast with olive oil about once an hour.
If you want to crisp up the skin, when the internal temperature reaches about 140 °F to 150 °F (60 °C to 65 °C), lightly coat the skin with oil or butter and increase the temperature to 375 °F to 400 °F (190 °C to 200 °C). If your smoker isn't suitable for that temperature, transfer the turkey to a grill or oven. Cook for about 20 to 30 minutes, watching closely, until the thickest part reaches 160 °F (71 °C).
Remove the turkey from the smoker and let it rest for 15 to 20 minutes. During the rest, the internal temperature should rise to 165 °F (74 °C). Then carve and serve.

Notes

The turkey breast in the photo was 4 pounds (1.8 kg), but this recipe and the estimated times given are good for up to a turkey breast of about 6 pounds (2.7 kg). If yours is larger or smaller, just keep in mind you’ll need more or less time than the approximate times given.
Do NOT use a turkey breast that's already been salted/brined/injected/basted/enhanced. If that's all you can find, then skip the brine in this recipe.
It should be thawed if frozen.
If you can only get a bone-in turkey breast, then place it bone-side down on the grill with the breast facing up.
Use coconut sugar instead of brown sugar in both the brine and rub.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Note that the values include the full amount of salt in the brine, and that's why the sodium amount is so insanely high.

Nutrition