This smoked turkey breast was the first turkey breast recipe I developed with my Mom, and it’s still a favorite. It stays so juicy and has the perfect herb rub. Turkey breast is a great option for a smaller holiday gathering and quite a bit less work than smoking a whole turkey. Below I’ll show you how to smoke a turkey breast on a gas grill, charcoal grill, or a Big Green Egg.
How to Store and Reheat
To store leftover turkey, it’s easiest to fully carve and slice it first. Place slices in an airtight container or resealable bag, or wrap tightly in aluminum foil. Keep in the refrigerator up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 225°F oven until warm. But leftovers also taste great cold for a quick lunch.
How to Smoke a Turkey Breast Step by Step
Brine the Turkey: In a very large container, combine 3 quarts of cold water, ½ cup of kosher salt, and ¼ cup of granulated sugar. Whisk until the salt and sugar dissolve. Set a 5-7 pound unbrined whole turkey breast in the water (add more water, if needed, to completely submerge) and refrigerate 8-12 hours. Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside and out) with paper towels. Last but not least, I always make a batch of turkey gravy to drizzle over everything! —- “The recipe was easy to follow, our smoked turkey breast turned out excellent!! Thanks Becky!!” – Mike —- “Followed this recipe almost exactly and cooked in a ceramic grill according to directions. The turkey was simply perfect. Thanks!” – Tom Mix the Herb Butter: In a small mixing bowl, combine 9 tablespoons of unsalted butter, 2 minced cloves of garlic, 1 teaspoon of chopped fresh oregano leaves, 1 teaspoon of chopped fresh thyme leaves, 1 teaspoon of chopped fresh rosemary leaves, 1 teaspoon of chopped fresh sage leaves, 2 teaspoons of Dijon mustard, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of crushed red pepper flakes. Butter the Turkey: Using your fingers, carefully separate the skin from the breast from the meat underneath. Spread 3 tablespoons of herb butter under the skin of each breast and the remaining 3 tablespoons of 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. Soak the Wood Chips: Soak 2 cups of 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. Smoke the Wood Chips: I used the gas grill method. 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. Smoke the Turkey: 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. 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.
