Smoked turkey breast

2 hr 12 min · 25 min hands-on · pull 160°F · rest 20 min

Ingredients

6 lb on the fire · ~4.2 lb to the table · 8 plates at 8 oz

• bone-in turkey breast6 lb
• water8 cups
• kosher salt1/3 cup
• brown sugar1/4 cup
• black peppercorns1 tbsp
• butter, softened2 tbsp
• paprika1 tsp

Method

1. 1

   Brine the breast 8–12 hours in salt, sugar, peppercorns, and water. Rinse, dry, and air-dry in the fridge 1 hour.

2. 2

   Rub butter under and over the skin with paprika. Smoke at 275°F with apple or cherry.

3. 3

   Pull at 157–160°F in the thickest part, away from bone. Rest 20 minutes tented; it will climb to 165.

4. 4

   Carve slices across the grain, not with it, or the breast eats stringy.

If you don’t have it

• Bone-in breast → Boneless roast or a whole spatchcocked bird. Whole bird: breast 160, thighs 175. Two probes. Spatchcock so they finish closer together.
• Apple wood → Cherry, pecan, or a maple/oak mix. Straight maple tastes like ham. Mix it.
• Wet brine → Dry brine (salt under and over the skin, 12 hours). Dry brine gives better skin. Wet brine is insurance on a supermarket breast.

Same cook, different day

• Herb butter under the skin

  A holiday table. Soften butter with thyme and lemon zest, slide it under the skin before the smoke.

• Hot-and-fast breast

  You started late. 325°F until 157–160. Less smoke, still juicy if you rest 20 minutes.

• Sliced for sandwiches

  Next-day meat. Pull at 155, rest, chill, then slice cold across the grain. Warmer leftovers dry out in the fridge.