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Smoked Turkey Breast

Smoked turkey breast is dry-brined, seasoned, and cooked low and slow at 275°F for tender meat and flavorful skin. A thermometer makes it easy to know when the breast is ready to carve.
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Prep Time 15 minutes
Cook Time 4 hours
Dry brining and resting 8 hours 15 minutes
Total Time 12 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4.5 lb turkey breast 4- to 5-pound, bone-in, skin-on, thawed
  • 1 tbsp kosher salt
  • 1 tbsp neutral oil
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder

Equipment

  • 1 smoker
  • 1 rimmed baking sheet

Method
 

  1. Pat the turkey breast dry.
  2. Gently loosen the skin and rub the salt over the meat and under the skin.
  3. Set it skin side up on a wire rack over a rimmed baking sheet and refrigerate uncovered for 8 to 24 hours.
  4. Preheat the smoker to 275°F.
  5. Remove the turkey from the refrigerator while the smoker preheats.
  6. Rub the oil, black pepper, paprika, and garlic powder over the skin and under it.
  7. Place the turkey skin side up in the smoker and smoke at 275°F for 2 1/2 to 4 hours, until a thermometer inserted into the thickest part without touching bone reads 165°F.
  8. Transfer the turkey to a cutting board and rest for 15 minutes.
  9. Carve and serve.

Notes

For the most reliable doneness, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.