Smoked Turkey Breast

Name: Smoked Turkey Breast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 128 oz water; ½ cup salt; ¼ cup brown sugar; 6 clove garlic; 2 tbsp black peppercorns; 3 thyme sprigs; 1 turkey breast; 1 tbsp paprika; 2 tsp coarse ground black pepper; 2 tsp garlic powder; 1 tsp onion powder; 2 tsp brown sugar; 1 tsp salt; 1 tbsp Dijon mustard; 4 tbsp butter, in pats

by Jake · 9/11/2026

Prep: 20 min · Cook: 3 hours

Entrees

Great for turkey sandwiches!

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Ingredients

Serves

Brine

128 oz water
½ cup salt
¼ cup brown sugar
6 clove garlic
2 tbsp black peppercorns
3 thyme sprigs

Turkey

1 turkey breast
1 tbsp paprika
2 tsp coarse ground black pepper
2 tsp garlic powder
1 tsp onion powder
2 tsp brown sugar
1 tsp salt
1 tbsp Dijon mustard
4 tbsp butter, in pats

Steps

Brine and Season

Dissolve salt and sugar in 32 oz hot water, add the remaining 96 oz cold plus aromatics. Chill fully before the turkey goes in.
Submerge the roast for 6-8 hours, weighted if it floats.
Rinse, pat dry, then back on a rack uncovered in the fridge overnight.
Mix the paprika, ground black pepper, garlic powder, onion powder, brown sugar, and salt. Apply the Dijon mustard to the turkey as a binder, then season generously with the rub.

Smoke

Preheat the smoker to 250°F.
Place the turkey breast directly on the smoker for about 2 hours, until it reaches ~130°F.
Remove the turkey breast, and place it on double-layer foil, place the butter pats on top, and wrap tight. Place back on the smoker for ~60 minutes, until it reaches 160°F.
Slice ¼" against the grain, and serve immediately.

Comments

Smoked Turkey Breast — photo by the recipe's author

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