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Smoked Turkey Breast

Smoked turkey breast is dry-brined, seasoned, and cooked low and slow over applewood until juicy with smoky flavor and crisp skin. A thermometer helps you pull it at exactly 165°F.
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Prep Time 20 minutes
Cook Time 3 hours
Dry brine and rest 8 hours 15 minutes
Total Time 11 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, completely thawed
  • 2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 applewood chunks about 3 to 4 inches each

Equipment

  • 1 smoker

Method
 

  1. Pat the completely thawed turkey breast dry.
  2. Gently loosen the skin without tearing it.
  3. Rub the salt over the meat and skin.
  4. Set the turkey on a rack over a tray and refrigerate uncovered for 8 to 24 hours.
  5. Prepare the smoker for indirect cooking, preheat it to 275°F, and add the applewood chunks according to the smoker’s directions.
  6. Mix the olive oil, paprika, garlic powder, and black pepper.
  7. Rub the mixture over the turkey and under the skin.
  8. Place the turkey breast skin-side up in the smoker.
  9. Cook at 275°F for about 2 1/2 to 3 1/2 hours, until a thermometer inserted into the thickest part without touching bone reads 165°F.
  10. Transfer the turkey to a cutting board and tent loosely with foil.
  11. Rest for 15 minutes before carving.

Notes

For the most even seasoning, loosen the skin carefully and rub some of the mixture directly onto the meat. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Avocado oil can replace the olive oil if preferred.