Smoked Turkey Breast Recipe (How To) | The Cookie Rookie (2024)

4.66 from 96 votes

Author: Becky Hardin

For the Brine

• ▢ 3 quarts cold water
• ▢ ½ cup kosher salt
• ▢ ¼ cup granulated sugar

For the Turkey and Herb Butter

• ▢ 2 cups wood chips or 2 large wood chunks– Apple or Cherry recommended
• ▢ 1 (5-7 pound) unbrined whole turkey breast boneless or bone-in; not Butterball-style
• ▢ 9 tablespoons unsalted butter room temperature (1⅛ sticks)
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon chopped fresh oregano leaves
• ▢ 1 teaspoon chopped fresh thyme leaves
• ▢ 1 teaspoon chopped fresh rosemary leaves
• ▢ 1 teaspoon chopped fresh sage leaves
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 2 cups apple juice or apple cider or other fruit juice

SEE NOTE and READ INSTRUCTIONS THOROUGHLY before starting.

For the Brine

• In a very large container, combine water, salt and sugar. Whisk until the salt & sugar dissolve. Set the turkey breast in the water (add more water, if needed, to completely submergand refrigerate 8-12 hours.

  3 quarts cold water, ½ cup kosher salt, ¼ cup granulated sugar, 1 (5-7 pound) unbrined whole turkey breast

• Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside & ouwith paper towels.

For the Herb Butter

• In a small mixing bowl, combine butter, garlic, oregano, thyme, rosemary, sage, mustard, salt, pepper and red pepper flakes.

  9 tablespoons unsalted butter, 2 cloves garlic, 1 teaspoon chopped fresh oregano leaves, 1 teaspoon chopped fresh thyme leaves, 1 teaspoon chopped fresh rosemary leaves, 1 teaspoon chopped fresh sage leaves, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon crushed red pepper flakes

• Using your fingers, carefully separate the skin from the breast from the meat underneath.

• Spread 3 tablespoons herb butter under the skin of each breast and the remaining 3 tablespoons butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.

For All Cooking Methods

• Soak the wood chunks or chips in water for 30 minutes while waiting for the coals to heat. If using wood chips, after soaking them, place them in a packet made with heavy-duty aluminum foil. Cut 3-4 slits into the top for the smoke to vent.

  2 cups wood chips

For Using a Big Green Egg

• Open the bottom vent all the way. Light the coals using 2 paraffin wax cubes set in a good, level base of lump charcoal. Leave the lid open until the fire is burning and the coals get hot.

• Close the bottom vent to about a 1-inch opening and close the top vent almost all the way. The top vent will need additional adjustments to keep the temperature at 225°F.

• Set the wood chunks on top of the coals and place the heat deflector plate, feet-side up, over the coals.

• Set the aluminum foil pan in the middle of the deflector plate and add 2 cups water and 2 cups apple juice or cider (most fruit juices will worto the pan).

  2 cups apple juice

• Set the cooking grate in-place and close the lid.

• Bring the internal temperature to 225°F, open the lid and clean and oil the grate.

• Set the turkey on the grate, close the lid and cook the turkey at 225°F for 2 hours. (Adjust the top vent as needed to keep the temperature at 225°F.)

• After 2 hours, check the internal temperature in the thickest part of the breast and continue cooking, adjusting the top vent as needed.

• As the internal temperature of the turkey gets closer to 163°F, check its internal temperature more often. Turkey breast takes about 35-45 minutes per pound when cooking at 225°F, so a 6-pound breast could take 2-3½ hours to cook at 225°F. The turkey is done when its internal temperature registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For Using a Charcoal Grill

• Thirty minutes before cooking the turkey, open the bottom vent of the grill halfway and place the foil pan in the center of the bottom grill and pour in 2 cups water and 2 cups apple juice or cider.

  2 cups apple juice

• Fill a charcoal chimney with charcoal and light it from the bottom. The coals are ready when the top coals are partially covered with ash, about 20-30 minutes.

• Pour half the coals along one side of the foil pan and the other half along the other side.

• Place the wood chunks/or foil packet of wood chips on top of one side of the coals.

• Set the cooking grate in place, close the lid and open the lid vent halfway. Heat the grill 5 minutes, then clean and oil the grate.

• Place the turkey, skin side up, over the foil pan in the center of the grill.

• Cover the grill (with the lid vent positioned over the turkeand cook 1½-2½ hours (keep the internal temperature of the grill between 325°F-350°F). The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For Using a Gas Grill

• Remove the top cooking grate and place the foil packet of wood chips on the primary burner. Replace the cooking grate and turn all burners to high. Cover the grill and heat until hot and the wood chips are smoking. This should take about 15 minutes.

• Reduce the heat to medium-low and adjust burners, as needed, to keep the grill’s internal temperature between 325°F-350°The total cooking time could be 1½-2½ hours. The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber-colored and beautiful.

For All Methods

• When the internal temperature reads 162°F-163°F, transfer the turkey to a cutting board, tent with foil, and allow it to rest 20-25 minutes before slicing.

• Carve and serve.

• Note: Please note the cooking times are different depending on which type of grill or smoker used. The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the breasts and the method used.
• Be sure to fully thaw the turkey breast ahead of time if you’re using a frozen one. I estimate about a half-pound of meat per guest, so keep that in mind when choosing a size.

Storage:Store smoked turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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