Smoked, Brined Turkey Breast

It doesn’t need to be Thanksgiving day to enjoy juicy, tender smoked turkey breast. Think spring parties, summer barbecues, autumn tailgates, or anytime you want succulent poultry with a rich, smoky flavor to highlight the dinner table.  

No matter what time of year it is, brining the breast overnight makes all the difference. A long bath of salt, sugar, and aromatics ensures that flavor and tenderness penetrate the turkey before it soaks up all that smoky savor on the grill.

Turkey Breast Ready to Brine

Brine ingredients are very versatile. A simple solution of salt and sugar will do the tenderness trick, but including a few spices, herbs, and vegetables adds a little extra flavor. 

Serves 8

Ingredients

• 1/2 cup salt
• 1/3 cup sugar
• 6 allspice berries
• 2 bay leaves
• 2 peeled garlic cloves
• 1/2 peeled onion, vertically sliced into thin strips
• 1 tsp coriander seeds
• 1 tsp red pepper flakes
• 8 cups water (plus more, as needed)
• 1 5-6 lb turkey breast 
• 2 12-oz beers (or other smoking liquid, such as water or apple juice), plus more liquid as needed
• assorted aromatics for the smoking liquid (onion slices, smashed garlic, chiles, herb sprigs, orange or lemon slices, etc.), optional
• olive oil, for basting
• 2-3 tbsp chopped fresh herbs
• freshly ground black pepper

Preparation

1. Place the first 8 ingredients (though red pepper flakes) in a large pot and add the water. Bring to a boil, stirring to dissolve the salt and sugar. Reduce the heat to low, cover, and simmer 15 minutes. Remove from the heat and cool completely.

Brine Beginning to Simmer

Simmered Brine

1. Pour the brine into a large, deep bowl (large enough to hold the turkey breast and cover with liquid). Submerge the turkey breast meaty-side-down in the brine, adding more water, if needed. Cover with foil or plastic wrap and refrigerate overnight.

Turkey Breast in the Brine

1. Prepare a smoker or grill for off-heat cooking at medium-low heat, about 325°F. If you’re using a charcoal grill, it’s ok for the temperature to fluctuate between 300° and 325°F. as the coals cool. 
2. When the smoker/grill is ready, place the aromatics (if using) in a heatproof pan and pour in the beer. As the liquid evaporates during smoking, add more beer or water.

Aromatic Ingredients for the Smoking Liquid

1. Combine the oil and herbs in a small bowl. Remove the turkey from the brine and pat dry. Season with black pepper and brush with a little of the oil-herb mixture.

Oil and Herb Mixture for Basting

Brined Turkey Breast with Pepper

1. Smoke the turkey, basting and turning every 20-30 minutes, about 3 1/2 to 4 hours (35-40 minutes per pound), until the skin is golden and the meat is cooked through. Remove the breast to a cutting board and tent with foil. Let rest 10 minutes before slicing.

To serve, place the turkey slices on a large platter and serve right away or at room temperature. 

Turkey Breast Beginning to Smoke

Smoked Turkey Breast