Smoked Turkey Breast

Step 1

Bring 2 cups of water to a boil.

Step 2

Stir in the salt and sugar until it's dissolved in the boiling water.

Step 3

Pour this mixture over the turkey breast in a large bowl. If the turkey breast is wrapped in netting, be sure to remove the netting before brining it.

Step 4

Add 8 (or more) cups of cold water to the bowl, until the turkey breast is completely covered.

Step 5

Add thyme springs and black peppercorns to the brine.

Step 6

Cover the bowl with plastic wrap and place it in the refrigerator overnight, or for at least 12 hours to brine.

Step 7

In a small bowl, combine the brown sugar, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne pepper, ground cloves, oregano and thyme.

Step 8

After the turkey breast is brined, remove the turkey from the brine, rinse it with cold water and dry with paper towels.

Step 9

Use butchers twine to tie the turkey breast(s) together. Depending on the size of turkey breast purchased, you may end up with 2 turkey breasts in one package.

Step 10

Rub the turkey breast with the prepared rub.

Step 11

Heat a smoker to 275°F.

Step 12

Place the seasoned turkey breast on the smoker for 2-4 hours, depending on the size of the breast. Plan for approximately 45 minutes per pound of turkey.

Step 13

While the turkey breast is smoking, brush 1 tablespoon of melted butter on the turkey every 30 minutes.

Step 14

Remove the turkey from the smoker when the internal temperature reaches 155°F. I recommend checking the temperature each time you baste the turkey with the melted butter.

Step 15

Place the turkey breast on a cutting board and wrap it in foil.

Step 16

Let the turkey rest for 10 minutes. During that time, the temperature will rise approximately 10 degrees, getting to the ideal 165°F temperature of a turkey breast.

Step 17

Unwrap the turkey after 10 minutes and use an electric knife or carving knife to slice the turkey.