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Smoked Turkey Breast
Smoked Turkey Breast
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Prep Time:
2880 minutes
Cook Time:
150 minutes
Total Time:
3030 minutes
Smoke apple and sage brined turkey breast over cherry wood for a flavorful and golden centerpiece.
Ingredients:
  • For the brine
  • 2 quarts apple juice
  • 1 cup (225g) kosher salt
  • 1/2 cup (125g) brown sugar
  • 1 head garlic, cut in half crosswise
  • 1 tablespoon dried sage
  • 3 dried bay leaves
  • 2 quarts water, cold
  • For the turkey
  • 1 (8- to 10-pound) free-range turkey breast, thawed
  • 1 tablespoon extra virgin olive oil
Instructions:
  • To make the brine: In a large pot, combine apple juice, salt, brown sugar, garlic, sage, and bay leaves. Bring to a boil over high heat. Once salt is dissolved, remove from heat and add water. Let the brine cool to room temperature on the counter, then chill in the refrigerator for at least 3 to 4 hours.
  • Submerge the chilled turkey breast in the brine in a large pot or container, making sure it stays fully covered by using a plate or bowl to weigh it down. Refrigerate for 24 hours before proceeding.
  • After removing the turkey from the brine, pat it dry with paper towels to remove any residual salt and brine. Place the turkey on a wire rack over a baking sheet and refrigerate uncovered for 24 hours to allow the skin to dry and crisp up before smoking.
  • Take the turkey out of the refrigerator. Don't worry if the skin looks tight. Drizzle oil over the turkey and spread it evenly by brushing or rubbing with your fingers.
  • Set up your grill or smoker for indirect cooking at a medium-low heat range of 275ºF to 325ºF. For gas grills, light one or two burners and leave one burner off. For charcoal grills, place half a chimney of unlit coals on one side and half a chimney of lit coals on top to maintain a low temperature.
  • Prepare the smoking wood: For a gas grill, use wood chips in a smoking box or make an aluminum foil pouch. To make the pouch, tear off 12 inches of heavy-duty aluminum foil. Place a handful of wood chips in the center, fold, crimp the edges, and pierce holes in the top with a fork. For a charcoal grill, place three cherry wood chunks directly on the lit coals once the grill reaches temperature.
  • Prepare to infuse the turkey breast with a rich smoky flavor: Position the turkey breast over indirect medium-low heat, choosing the burner-less area on a gas grill or the coal-free zone on a charcoal grill. Encase the turkey breast with the lid for optimal results.
  • Monitor the turkey breast: After the initial 15 minutes, continue to check every 30 minutes. If the skin begins to darken, cover it with foil. Insert a wireless temperature probe into the center of the breast to gauge doneness. The turkey should have a rich amber hue from the smoking process. Smoke until the internal temperature reaches 165º F, approximately 2 to 2 1/2 hours.
  • Let the turkey breast rest: Place the turkey breast on a platter and cover it loosely with foil. Allow it to rest for 15-20 minutes before serving. If you enjoyed the recipe, please rate it and leave a comment!

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