Description
This Garlic Herb Smoked Turkey Breast is incredibly tender, juicy, and packed with flavor, thanks to a simple brine and a homemade garlic herb dry rub. Perfect for Thanksgiving, family dinners, or holiday gatherings, this smoked turkey breast delivers a deliciously smoky and savory taste in every bite.
Ingredients
Units
Scale
Turkey Brine:
- 6 cups water, divided
- 1/4 cup salt
- 2 tablespoons sugar
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 cloves garlic, crushed
- 5–7 black peppercorns
Turkey Dry Rub:
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1 teaspoon dried parsley
Turkey Breast:
- 6–8 pound bone-in turkey breast
- 4 tablespoons unsalted butter, room temperature
Instructions
Brining the Turkey:
- In a medium saucepan, heat 2 cups of water over medium heat. Add salt and sugar, stirring until dissolved. Remove from heat.
- Add fresh herbs, crushed garlic, and peppercorns. Stir in 4 cups of cold water. Let the brine cool completely.
- Place the turkey breast in a large sealable bag or bowl. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate overnight (at least 12 hours).
- Remove the turkey from the brine, pat dry with paper towels, and discard the brine.
Smoking the Turkey:
- Preheat your smoker to 225°F (107°C).
- In a small bowl, mix the dry rub ingredients.
- Rub the turkey breast with softened butter, then generously apply the dry rub all over.
- Place the turkey breast in the smoker and cook for about 3.5 to 4 hours, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part.
- Remove the turkey from the smoker and let it rest for 15-20 minutes before slicing.
Notes
- For a deeper flavor, use applewood or hickory wood chips in your smoker.
- Letting the turkey rest before slicing ensures juiciness.
- Leftovers make excellent sandwiches, salads, or wraps.
Nutrition
- Serving Size: 6 oz
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg