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smoked turkey breast
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4.67 from 3 votes

Smoked Turkey Breast

Smoked turkey breast cooked low and slow over applewood. Prepared with an easy brine and dry rub, this easy BBQ recipe is deliciously moist and loaded with flavor.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Brining12 hours
Total Time13 hours 50 minutes
Course: Main Course
Cuisine: American, BBQ
Diet: Gluten Free
Servings: 4
Calories: 229kcal
Author: Ben Isham-Smith

Equipment

  • fillet knife
  • Brine bucket
  • Meat injector
  • Applewood chips
  • digital meat thermometer

Ingredients

  • 4 boneless turkey breast fillets

Brine Solution

  • 2 quarts cold water
  • ½ cup kosher salt
  • ¼ cup brown sugar

BBQ Dry Rub

  • 1 tbsp dried thyme
  • 2 tbsp chili powder
  • 2 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 2 tbsp ground black pepper

Injection Marinade

  • ¼ cup canola oil
  • ¼ cup water
  • 3 tbsp Worcestershire sauce

Instructions

Meat Prep

  • Use a fillet knife to trim any residual fat on the turkey breasts

Brine

  • Add water to the brine bucket. Gently stir in the salt and brown sugar.
  • Add turkey breasts and ensure they are completely submerged in the solution (add more water if needed). Close bucket lid and store in the refrigerator overnight, or for 12 hours.
  • Remove the turkey from the brine. Rinse and pat dry with paper towels.

Dry Rub

  • Combine all the dry rub ingredients in a small bowl. Use a fork to break down any clumps that may appear.
  • Apply a generous amount of rub over each turkey breast, on all sides. Work the seasoning into any folds in the meat.

Injection Marinade

  • In a small bowl or ramekin, combine the canola oil, water, and Worcestershire sauce
  • Fill barrel of your meat injector with marinade and apply to each turkey breast, injecting every 1-2 inches

The Smoke

  • Fire up your smoker to 225°F (107°C). If you are using a grill, set it up for 2-zone indirect grilling. Once you hit target temperature, add a few wood chips to the coals.
  • Place turkey breasts on your smoker’s grates (ensure you use the indirect side if you are using your grill).
  • Close the lid and cook until the thickest part of your turkey breasts has hit 160°F (70°C), about 60-90 minutes

Serving

  • When ready, remove the turkey from the smoker. Serve the breasts whole or slice against the grain for sandwiches.

Nutrition

Calories: 229kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 16132mg | Potassium: 341mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2291IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 4mg