Perfecting the Turkey Breast
I want to show you how to smoke a perfect turkey breast that will provide amazing rich flavors. As far as I am concerned, smoked turkey is the only way to properly prepare this bird. When you taste the food cooked with this recipe, you will make smoked turkey breast more often than Thanksgiving because the wood pellets and cider make a wonderfully tasteful pairing. I’ll show you how we brined the breasts overnight and then smoked them for half a day on our Traeger Grill. This smoked turkey pairs great with our cider mimosa to round out this classic fall meal.
How to Smoke a Turkey Breast
Ingredients
- 1 bottle apple cider
- 3/4 cup kosher salt
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- a handful of fresh sage leaves
- 1 garlic bulb cut open
- 4 cups ice cubes
- 2 turkey breasts
Equipment Needed
- Traeger Grill or another smoker. On Amazon: http://amzn.to/2vFyQDZ
Instructions
Bring cider, all herbs, salt, sugar, and cider vinegar to a boil in a large pot. Stirring occasionally. This step smells so good. I love making it indoors because it makes the whole house smell festive and fresh.
Once the brine is boiling, remove it from the heat and cool with the ice cubes. When the brine is cool, submerge the turkey breast and let it sit overnight in your refrigerator. It is important that the brine is cool. Don’t cook your turkey in the brine!!!!
When you are ready to start smoking your turkey, pull the turkey out and pat it dry with paper towels. Set your Traeger to 225 and let the turkey breast flavor itself with the smoke from the wood pellet fire below it. Keep it in the smoker until the internal temperature reaches 165; about 4 to 5 hours.
When the turkey is fully cooked, let it sit for 10 minutes so the meat reabsorbs the tender juices inside the breast before slicing.
Slice the turkey into thin slices and serve. We split this day of smoking into two recipes. One for the turkey, and then we made a turkey pot pie for later in the week. Both were fantastic.
A brined and moist turkey that is full of fresh herby flavor.
20 minPrep Time
5 hrCook Time
5 hr, 20 Total Time
Yields 2 breasts
Ingredients
- 1 bottle apple cider
- 3/4 cup kosher salt
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- a handful of fresh sage leaves
- 1 garlic bulb cut open
- 4 cups ice cubes
- 2 turkey breasts
Instructions
- Mix all of the ingredients except for the ice cubes and turkey in a large pot. Bring to a boil.
- Cool the pot with the ice.
- Once cooled, place the turkey in the brine and let it sit in the refrigerator overnight.
- Smoke at 250 degrees for 4 to 5 hours or until the internal temperature is 165.
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