Smoked Turkey Breast
Brined turkey breast comes out juicy, tender, and smoky for the perfect Thanksgiving dinner or Sunday meal.
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Servings:
ingredients
- 1 bone-in turkey breast 7 to 9 lbs
- olive oil
- kosher salt
- freshly cracked black pepper
instructions
- Preheat smoker to 225˚F. Once it reaches this temperature, preheat with the lid closed for 10 to 15 minutes.
- Remove turkey breast from brine (if using) or from packaging. If using straight from the packaging, rinse with cold water. Pat dry with paper towels.
- Rub the outside with oil and season well with salt and pepper (or your favorite spice rub).
- Place turkey breast on a roasting rack set inside a roasting pan. You can also set it on a wire rack set inside a rimmed baking sheet.
- Place the pan directly on the grill grate or in your smoker. Insert probe, if using. Cook until the internal temperature reaches 100˚F to 110˚F. This took me about 3 hours for a 7 lb turkey breast.
- Increase temperature to 350˚F. This will take another 1/2 hour to 1 hour, depending on turkey breast size. Continue to cook until a meat thermometer registers 162˚F to 164˚F when inserted into the thickest part of the breast.
- Remove the roasting pan from the grill and let rest 15 to 20 minutes until the turkey is 165˚F before carving.
notes
If your turkey breast is frozen, allow enough time to thaw it completely. You will need to plan on at least 3 to 4 days in the refrigerator.
Use a instant-read thermometer, as smoking times can vary and depend on a variety of factors. This is the best way to ensure you know when the turkey is done. Remove when it reaches an internal temperature of 165°F.
Allow the turkey to rest for at least 15-20 minutes before slicing and serving.