If you have ever dreamed of juicy, tender turkey packed with a rich smoky flavor that dances on your taste buds, then you are in for a treat. The Best Smoked Turkey Breast Recipe is a game-changer for turkey lovers, transforming a simple boneless skinless turkey breast into an unforgettable feast. With a perfectly balanced cider brine and a luscious smoky finish, this recipe ensures every bite is moist, flavorful, and downright irresistible. Whether it’s for a special occasion or a weekend indulgence, this turkey breast will quickly become your go-to centerpiece that invites compliments and requests for seconds.
Ingredients You’ll Need
Simple, straightforward, and full of ingredients that work harmoniously to elevate the turkey from ordinary to extraordinary. Each component is carefully chosen to add depth of flavor, moisture, and a beautiful color infusion.
- Boneless skinless turkey breast (4-5 pounds): Fresh and free of prior brines to absorb the flavors perfectly.
- Hey Grill Hey Sweet Rub (3 Tablespoons total): Divided use for both brine seasoning and finishing rub to build layers of sweet and smoky notes.
- Garlic powder (1 tablespoon): Adds a mellow, aromatic depth that complements the smoky profile.
- Onion powder (1 tablespoon): Provides a subtle sweetness and savory undertone enhancing the turkey’s natural flavor.
- Apple cider (3 cups): Creates a sweet and tangy base for the brine, tenderizing the meat beautifully.
- Water (2 cups): Balances the brine concentration to keep the turkey juicy.
- Apple cider vinegar (1 cup): Offers a gentle acidity that brightens the overall taste while tenderizing the turkey.
- Salt (¼ cup): Essential for seasoning inside and out, locking in moisture during smoking.
- Brown sugar (¼ cup): Adds caramelized sweetness to balance the tang and smoky flavors.
- Worcestershire sauce (¼ cup): Imparts umami richness, deeply enhancing the meat’s complexity.
How to Make The Best Smoked Turkey Breast Recipe
Step 1: Make the brine
Start by mixing apple cider, water, apple cider vinegar, salt, brown sugar, and Worcestershire sauce in a large bowl. Whisk thoroughly until both the salt and sugar have completely dissolved, creating a beautifully balanced, flavorful brine that will soak into every fiber of your turkey breast.
Step 2: Brine the turkey breast
Carefully submerge the turkey breast into the brine, ensuring it is fully covered. Cover the bowl and place it in the fridge for 8 to 12 hours. This slow soak is the secret to infusing the meat with moisture and flavor, making sure it stays juicy during the smoking process.
Step 3: Preheat your smoker
Get your smoker warmed up to a steady 275 degrees Fahrenheit. Use apple wood chips or chunks because their naturally sweet and crisp smoke works in perfect harmony with the cider brine, bringing out the turkey’s best qualities without overpowering it.
Step 4: Season the turkey
Remove your turkey from the brine and pat it dry gently but thoroughly with paper towels. Then, generously sprinkle the entire surface with the Hey Grill Hey Sweet Rub, garlic powder, and onion powder. This blend not only amplifies the flavor but also helps develop that mouthwatering crust on the outside.
Step 5: Smoke the turkey
Place the seasoned turkey breast right on the smoker grate and close the lid. Smoke it for around 3 hours, or until the internal temperature at the thickest point hits 165 degrees Fahrenheit. This slow smoke ensures the meat is tender, juicy, and packed with that gorgeous smoky character.
Step 6: Rest and serve
Once smoked to perfection, remove the turkey breast and tent it loosely with foil. Let it rest for around 5 minutes, allowing the natural juices to redistribute so every slice remains moist. Then get ready to slice and enjoy the glorious flavors you’ve created.
How to Serve The Best Smoked Turkey Breast Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a pop of color and an herbal brightness that cuts through the richness. A few thin lemon slices on the side boost brightness and invite an elegant touch to your presentation.
Side Dishes
This smoked turkey pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables, or a crisp apple and fennel salad. Each side provides a complementary texture and flavor that keeps every bite balanced and exciting.
Creative Ways to Present
For a crowd-pleasing presentation, carve the turkey into thick slices and arrange them on a wooden serving board surrounded by rustic bread, pickled vegetables, and homemade cranberry sauce. You can also use leftovers in smoked turkey sandwiches with melted cheese and fresh greens for a delicious next-day treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover smoked turkey breast tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep fresh for up to 4 days, allowing you to enjoy the smoky goodness well after your initial feast.
Freezing
If you want to save turkey for longer, slice it and freeze portions in freezer-safe bags or containers. This method maintains flavor and moisture for up to 3 months—perfect for quick and easy meals later on.
Reheating
Reheat slices gently in a covered dish at 275 degrees Fahrenheit in the oven, or steam lightly to preserve juiciness. Avoid overheating to keep the smoky turkey tender and delicious.
FAQs
Can I use smoked turkey breast without brining?
While you can skip the brining step, it is highly recommended because brining infuses moisture and flavor that make The Best Smoked Turkey Breast Recipe truly stand out. Without brining, the turkey might taste drier and less flavorful.
What type of wood chips work best for this recipe?
Apple wood chips are ideal as their sweet, mild smoke pairs perfectly with the cider-infused turkey, helping to create a delicate, well-rounded smoky flavor without overpowering the meat.
How do I know when the turkey is fully cooked?
The turkey breast is done once it reaches an internal temperature of 165 degrees Fahrenheit at the thickest part. This ensures it is safe to eat while remaining moist and tender.
Can I use a regular grill instead of a smoker?
You can adapt this recipe for a grill with indirect heat and a smoker box for wood chips, but a dedicated smoker provides more consistent low temperatures and smoke circulation for the best results.
Is this recipe suitable for holidays or special occasions?
Absolutely! The Best Smoked Turkey Breast Recipe is elegant yet approachable, making it a fantastic centerpiece for holiday dinners or any celebration where you want to impress your guests with flavor and style.
Final Thoughts
If you want to impress friends and family with juicy, flavorful turkey bursting with smoky goodness, look no further than The Best Smoked Turkey Breast Recipe. It’s a beautiful blend of savory seasoning, thoughtful preparation, and mouthwatering smoke flavor that turns a simple turkey breast into something extraordinary. Trust me, once you try it, this recipe will be your new favorite way to enjoy turkey year-round!
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The Best Smoked Turkey Breast Recipe
- Total Time: 11 hours 15 minutes
- Yield: 6 servings 1x
Description
This Best Smoked Turkey Breast recipe features a juicy, flavorful turkey breast brined in a tangy apple cider mix, seasoned with savory spices, and smoked low and slow with apple wood for a perfect balance of smokiness and tender texture. Ideal for gatherings or a hearty family meal, this method ensures moist, tender meat infused with rich autumnal flavors.
Ingredients
Brine Ingredients
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
- ¼ cup salt
- ¼ cup brown sugar
- ¼ cup Worcestershire sauce
Turkey and Seasoning
- 1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)
- 1 Tablespoon Hey Grill Hey Sweet Rub (for initial application before brining)
- 2 Tablespoons Hey Grill Hey Sweet Rub (for seasoning after brining)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Instructions
- Make the brine: In a large bowl, combine the apple cider, water, apple cider vinegar, salt, brown sugar, and Worcestershire sauce. Whisk thoroughly until the salt and sugar have completely dissolved to create a flavorful brine.
- Brine the turkey breast: Submerge the turkey breast completely in the prepared brine. Cover the bowl and refrigerate for 8 to 12 hours. This process helps the meat retain moisture and absorb flavor during smoking.
- Preheat your smoker: Set your smoker to 275°F (135°C). Prepare it with apple wood chips or chunks to impart a complementary smoky flavor that pairs beautifully with the cider-infused turkey.
- Season the turkey: Remove the turkey breast from the brine and pat dry thoroughly with paper towels to ensure a good crust. Evenly sprinkle the entire surface with 2 tablespoons of Hey Grill Hey Sweet Rub, garlic powder, and onion powder.
- Smoke the turkey: Place the seasoned turkey breast directly onto the smoker grate. Close the lid and smoke for about 3 hours, or until the internal temperature in the thickest part reaches 165°F (74°C), ensuring the meat is safe to eat and perfectly tender.
- Rest and serve: Remove the turkey breast from the smoker and lightly cover it with foil. Let it rest for 5 minutes to allow the juices to redistribute, then slice and serve warm to enjoy the juicy, smoky flavors.
Notes
- Use fresh turkey breast that has not been previously brined to avoid over-salting.
- The brine can be made up to a day ahead for convenience and better flavor infusion.
- Apple wood is recommended, but you can substitute with other mild woods like cherry or pecan.
- Ensure the turkey is patted dry before seasoning to get a nice crust from the rub.
- Resting the meat before slicing is important for juicy results.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
