Bone-In Smoked Turkey Breast
Free up some oven space and make the tastiest, juiciest turkey breast yet this Thanksgiving with this Bone-In Smoked Turkey Breast recipe! We’ve included instructions for a quick and easy turkey brine, and a delicious homemade spice rub (plus the option to use the pan drippings to make a next-level smoked turkey gravy!) – so all you have to do is decide what sides to serve it with.
What Makes This Recipe So Good
- This is the juiciest, most tender Smoked Turkey Breast recipe you’ll ever try! Leaving the bone-in keeps things nice and tender, but as it is a turkey breast you still know it will be easy to carve.
- Not only will it bring a lovely, smoky flavor to your holiday table, but this recipe makes the BEST leftovers. You won’t want to make a turkey sandwich any other way after trying it with made with this home-smoked turkey.
Chef’s Tips
- We highly recommend brining your turkey breast before smoking. My quick and easy brine takes about 2 hours and produces such a DELICIOUS bird! However, if it works better for your schedule you can also brine overnight.
- Applewood is our go-to wood for the smoker, but any fruit or nut wood will work well with this turkey breast recipe.
- Cooked turkey has an internal temperature of 161°F.
- Figure out how much turkey breast to allocate per-person using our detailed guide, which includes what allowances to make for holiday side dishes. We’ve also got plenty of ideas for what to do with any leftover turkey at the end of the meal. Leftovers can be stored for up to 4 days.
More Holiday Recipes You’ll Love
- Smoked Sweet Potatoes with Homemade Cinnamon Honey Butter
- Butter Cake Box Mix Sweet Potato Honey Bun Cake
- Air Fryer Garlic Frozen Green Beans
- Southern Sweet Potato Crunch Casserole
- Vegan Pecan Pie
Bone-In Smoked Turkey Breast
Ingredients
Quick & Easy Brine
- ½ liter water (approximately 16 ounces or 2 cups)
- 5 tablespoons kosher salt (100 grams or approximately 3 ounces)
- 3-6 sprigs fresh herbs of choice (rosemary, thyme, parsley, etc.)
- 4 large cloves garlic (smashed)
- 1 pound ice
Smoked Turkey
- 4 pounds turkey breast
- 1 tablespoon light brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons salt (IF YOU DID NOT BRINE, otherwise skip the salt)
- 1 stick butter (melted)
Instructions
Brine the breast
- Pour ½ liter water into medium saucepan. Add 5 tablespoons kosher salt, 3-6 sprigs fresh herbs of choice, and 4 large cloves garlic to saucepan and quickly stir to incorporate.
- Place saucepan on stovetop over high heat. Bring water to violent boil.
- Once water boils violently, stir mixture until salt is completely dissolved, then move saucepan to cool burner and cover with lid. Let mixture stand, covered, 10 minutes.
- Place 1 pound ice in large bowl. After brine mixture has stood 10 minutes, remove lid and carefully pour mixture into bowl over ice. Stir mixture gently until ice is completely melted.
- When ice has melted, place the turkey in large container. Carefully pour brine over the turkey, making sure it is entirely submerged.
- Let turkey rest in brine 2 to 3 hours on counter. Alternately, let rest rest in brine 4 to 6 hours in refrigerator. Drain very well and pat VERY dry with paper towels. Now you’ve got a crazy juicy base just ready to be smoked to perfection!
Smoke the breast
- Prep smoker with wood chips and preheat to 275F. We love applewood here but it’s flexible.
- Remove turkey from brine and pat very very dry. Working in the pan you will smoke the turkey in, coat the breast with the melted butter then coat with spice blend.
- If making gravy, pour remaining 4 tbsp melted butter around the breast in the pan.
- Insert a probe thermometer with bluetooth alarm (so you can hear it inside). Place the turkey breast in/on the smoker, close lid, and smoke for 2 hours.
- Set the turkey back on the pit and insert a probe thermometer.
- Continue to cook until internal temperature reaches 161 degrees, about 30-60 minutes.
- Remove the turkey breast from the smoker and rest for 15-20 minutes before slicing.
Notes
- We highly recommend brining your turkey breast before smoking. My quick and easy brine takes about 2 hours and produces such a DELICIOUS bird! However, if it works better for your schedule you can also brine overnight.
- Applewood is our go-to wood for the smoker, but any fruit or nut wood will work well with this turkey breast recipe.
- Leftovers will keep for up to 4 days.
- Cooked turkey has an internal temperature of 161°F.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
