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–+ servings
Close up of a sliced turkey breast on a cutting board scattered with rosemary, black grapes and cranberries.

Bone-In Smoked Turkey Breast

After you've tried smoking your turkey breast this Thanksgiving you won't look back! This recipe yields impossibly juicy meat with an easy 2 hour brine, and plenty of drippings for a delicious smoky gravy!
Prep: 35 minutes
Cook: 3 hours
Brine Time: 2 hours
Total: 5 hours 35 minutes
Recipe Makes: 10
Approximate Cost: $1.70

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.

Recipe 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

Calories: 1924kcal | Protein: 392g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 980mg | Sodium: 43332mg | Potassium: 4523mg | Total Carbs: 16g | Fiber: 1g | Sugar: 13g | Net Carbs: 15g | Vitamin C: 0.1mg | Calcium: 333mg
Cheap Cheap Eats recipe developed by Cheryl Malik