About This Recipe
Turkey gets a bad rap on the smoker because it dries out fast, but an overnight brine solves that problem for good. This bone-in breast soaks up apple, lemon, and rosemary flavor before it ever hits the smoke, then gets a peppery rub pressed into a butter coat for a deeply seasoned bark-like crust. Low and steady heat keeps it juicy all the way through, perfect for a holiday spread or anytime you want smoked turkey without the whole bird.
Ingredients
Cook Profile
Instructions
Peel the skin off the thawed turkey breast, it should come away easily by hand, but trim any stubborn spots with a knife.
Set the turkey in a large resealable bag and place that bag inside a big pot for backup insurance against brine leaks.
Warm 1 cup of water in a small saucepan with the salt, stirring just until the salt fully dissolves, no need to bring it to a boil.
Pour the warm brine over the turkey in the bag, then add the remaining water, apple juice, sliced apple, lemon, rosemary, and peppercorns.
Seal the bag, keep it nested in the pot, and refrigerate overnight so the brine has time to work its way in.
The next day, fire up your smoker and let it settle in at 275°F.
Pull the turkey from the brine and pat it thoroughly dry, getting rid of surface moisture and excess salt is key to a good bark.
Cut the breast meat off the bone, hugging the bone closely to leave nothing behind.
Brush the breasts all over with melted butter, then pack on the rub, pressing it in so it really sticks.
Load the breasts onto the smoker with the side where the skin used to be facing up.
Smoke at 275°F until the internal temp hits 160°F.
Pull the turkey off the smoker and let it rest about 15 minutes so the juices settle back in before you slice.
Slice against the grain and serve while it's warm.
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