Texas-style smoked turkey breast prepared with a saltwater brine and coated in black pepper and garlic seasoning. If you’re still on the fence about turkey, this is the recipe that’ll change your mind for good.
When it comes to Texas barbecue, brisket and beef ribs might steal the show, but I think smoked turkey breast is the hidden gem on any BBQ tray. It’s beautifully tender and loaded with the same delicious smoky flavors that make barbecue unique.
Turkey has an unfair reputation for being dry or bland. That ends here. We’re brining it to lock in moisture, slow-smoking it over woodfire, then resting it with butter for a rich finish that holds its own next to any meat.
Smoked turkey breast is as versatile as meat gets, perfect for sandwiches or as a main dish, or as part of a meat platter that cuts through the heavy onslaught of ribs and brisket. This is the proof that it’ll soon be one of your favorites.
How to Smoke Turkey Breast
- Prep: The day before the smoke, measure your salt to water by weight (5%). For example, use 50g of salt for every 1 liter of water. In a saucepan, combine the water, salt, sugar, and aromatics. Bring to a simmer, stir until dissolved, then cool completely.
- Brine: Trim off any excess fat and transfer the turkey breast to a food-safe container. Pour the cooled brine over the turkey. If it doesn’t fully submerge, top off with more water and adjust the salt to maintain the 5% ratio. Cover and refrigerate overnight (6 to 24 hours).
- Season: The next day, remove the turkey from the brine and pat dry with paper towels. Slather on a thin layer of yellow mustard for our binder, then season liberally with black pepper on all sides. Sprinkle on some coarse salt, and then follow up with garlic powder.
- Fire Up: Fire up your smoker to 250-275°F (121-135°C). Rub a little canola or vegetable oil on the grates to stop the meat from sticking, and put a filled water pan underneath the cooking grates. I use oak wood by default for smoking, but apple also works well.
- Smoke: Once your smoker is at temperature, place your seasoned turkey breast on the grates and smoke it to an internal temperature of 150-155°F (65-68°C). This can take anywhere from 2 to 3 hours, depending on the size of your meat.
- Rest: When the turkey reaches temperature, pull it from the smoker and lay it on a couple of sheets of pink butcher paper. Flip the turkey breast so the underside faces up, and add a couple of tablespoons of butter on top. Tightly wrap it and leave it to rest for at least 20 minutes.
- Slice: Unwrap the turkey, making sure to keep any butter that has pooled inside the paper. Slice the turkey against the grain to serve, drizzling the remaining butter over the meat.
Why Brining Works
Meat brining is a technique that involves soaking meat in a saltwater solution (wet brining) or coating it directly with salt (dry brining). The salt encourages moisture and flavor to penetrate the meat through osmosis and diffusion. Brining helps relax and break down muscle proteins, allowing the meat to absorb and retain more moisture — which keeps it from drying out during cooking. This is especially important for meats like turkey, which carry less fat than most beef or pork cuts.
Quick Tips
- Nail the Brine Ratios: The key to a good brine is getting the right amount of salt in line with the amount of water you’re using. Aim for 5% salt-to-water weight ratio, e.g. 50 grams of salt for every 1 liter of water.
- Let It Rest: Allow the turkey to rest in its butter bath for up to an hour before slicing for maximum juiciness.
- Save the Juices: Keep the buttery juices from the foil wrap to use as a dipping sauce or to drizzle over sliced turkey.
Smoked Turkey Breast
Equipment
- 3.5 L plastic food container
- digital kitchen scales
- digital food thermometer
- pink butcher paper
Ingredients
- 4 lbs turkey breast boneless and skinless
- 2 tbsp unsalted butter
- 2 tbsp yellow mustard
Brine
- 4 cups water see notes
- 3 tbsp salt see notes
- 2 tbsp sugar
- 2 lemons sliced
- 4 cloves garlic peeled and roughly chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp black peppercorns
Rub
- 3 tbsp 16-mesh black pepper
- 1 tbsp kosher salt
- 2 tbsp garlic powder
Instructions
- In a large saucepan over medium-high heat, add the brine ingredients. Bring to a boil then reduce the heat to a simmer. Stir the brine until the sugar and salt have fully dissolved.
- Remove the brine from the heat and set to one side to allow it to cool completely.
- Prepare the turkey breast by trimming off any skin and excess fat.
- Transfer the turkey breast to the brining bucket. Then, slowly pour the cooled brine over the turkey, ensuring it is fully submerged. Cover the bucket and refrigerate overnight, or for anywhere between 6-24 hours.
- Fire up your smoker to 250-275°F (121-135°C).
- While your smoker warms up, remove the turkey from the brine and pat it dry with kitchen paper. Apply a thin layer of yellow mustard over the turkey. Season generously with black pepper, then add a little bit of salt and garlic powder.
- Once your smoker is at temperature, place the turkey breast in the smoker. Cook to an internal temperature of 150-155°F (65-68°C). About 2-3 hours, depending on size.
- Wrap the turkey in pink butcher paper and add the butter on top before sealing. Leave the turkey to rest, tightly wrapped, for at least 20 minutes.
- To serve, slice the turkey breast against the grain. Drizzle any remaining butter from the butcher paper over the turkey slices.
Notes
- I have given a rough approximation of how much water and salt you will need for the brine, however you will need to get the ratios of these right. You will need 5% salt to water (e.g. 50g for every 1 liter of water). Use a digital scale to get the salt-to-water ratio right.
- Carryover cooking will bring the turkey up a few more degrees while resting. Final internal temp should be 160-165°F (71-74°C) before serving.
