Smoked Turkey Breast
Smoked turkey breast is a flavorful and juicy centerpiece, ideal for holiday celebrations or an easy weeknight meal. Brined with fresh sage and rosemary, then smoked on a Traeger or pellet smoker, it’s a simple yet impressive dish.
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Ingredients
- 2 lb turkey breast roast, see notes for larger turkey breast
- 16 cups water
- 1 cup kosher salt
- ½ cup brown sugar
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 garlic cloves, smashed
- 1 tablespoon peppercorns
- 2 tablespoon unsalted butter, melted
Instructions
- In a large pot combine water, kosher salt, brown sugar, rosemary, sage, garlic, and peppercorns. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool completely.
- Once the brine has cooled, submerge the turkey breast. Cover and refrigerate for 4-6 hours.
- Preheat the smoker to 375F.
- Remove the turkey from the brine and pat dry with paper towels. Spread softened butter all over the turkey.
- Place the turkey breast on the smoker grate and cook for 30 minutes. Reduce heat to 325F and continue cooking for another 50 minutes (for a 2lb breast) or until internal temperature reaches 165F. If the breast is larger, it will need to cook for another 20-30 minutes per pound.
- Once it reaches 165F, remove from smoker and allow to rest for 15 minutes before slicing.
Notes
- For a larger turkey breast roast, you'll need to increase the cooking time by about 20-30 minutes per pound. Always use an instant-read thermometer to check that the meat has reached an internal temperature of 165F.
- To make your own gravy, I recommend Ina Garten's makeahead gravy recipe.
Did you try this recipe?Leave a comment + rating and let me know what you think!