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
Scale
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
