Smoked Turkey Breast

Ingredients

• 1 bone-in turkey breast half (5-7 lbs)
• 1 gallon cold water
• 1/2 cup kosher salt (brine)
• 1/4 cup brown sugar (brine)
• 2 tbsp softened butter (rub under skin)
• 1 tbsp kosher salt
• 1 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Apple, cherry, or pecan wood chunks

Method

1. Combine water, salt, and brown sugar in a large container. Stir until dissolved. Submerge the turkey breast and brine in the refrigerator for 4-8 hours.
2. Remove from brine, rinse briefly, and pat completely dry. Do not skip drying — moisture prevents skin from crisping.
3. Push softened butter under the skin directly over the breast meat.
4. Mix dry seasonings and apply over the skin and any exposed meat.
5. Set the pit to 275–300°F with apple, cherry, or pecan wood. Do not use heavy woods like mesquite on turkey — it can turn bitter.
6. Place the breast skin-side up directly on the grate.
7. Smoke until the internal temperature reaches 165°F in the thickest part of the breast. About 3 to 4 hours.
8. Rest uncovered for 15 minutes before slicing across the grain.