Should You Brine a Turkey Breast Before Smoking?

Smoking a turkey breast is a great way to infuse flavor and retain moisture, but should you brine it first? As an avid smoker and griller, I get asked this question a lot around the holidays. The short answer is yes, you should brine a turkey breast before smoking it. In this article, I’ll explain why brining is so beneficial and walk through the entire process of brining, seasoning, and smoking a juicy turkey breast.

Why Brine a Turkey Breast?

Brining is the process of soaking meat in a seasoned saltwater solution prior to cooking For lean meats like turkey breast, brining helps

• Keep the meat incredibly moist and juicy during cooking
• Infuse the meat with extra flavor
• Allow the meat to absorb moisture, so it stays juicy when sliced

Turkey breast in particular tends to dry out easily since it is nearly 100% lean meat Brining provides a major moisture insurance policy The salt in the brine gently seasons the meat while the water is absorbed and trapped by the protein structure, This prevents moisture loss during the smoking process,

Brining is an extra step but it makes a huge difference in the final texture and flavor of smoked turkey breast. I always brine my turkey breasts for at least 12 hours before smoking. It’s a simple process that pays off big time.

How to Make a Simple Turkey Brine

Turkey brines come in all sorts of flavors, but here is my go-to basic brine recipe:

Simple Turkey Brine

• 1 gallon water
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black peppercorns
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon whole allspice berries
• 1 teaspoon mustard seeds
• 3 cloves garlic, smashed

Combine all the brine ingredients in a large pot and bring to a boil. Stir to dissolve the salt and sugar. Remove from heat and let cool completely before using.

Once cooled, place the turkey breast in a large ziplock bag or container. Pour the brine over the turkey until fully submerged. Seal and refrigerate for at least 12 hours or up to 24 hours.

After brining, rinse the turkey breast under cold water and pat dry with paper towels. Proceed with seasoning and smoking.

How Long to Brine a Turkey Breast

For ideal flavor and moisture, brine a whole bone-in turkey breast for 12-24 hours. You can brine for as little as 6 hours in a pinch.

For a boneless turkey breast, reduce the brining time to just 6-12 hours. The brine will penetrate quicker without bones.

Keep the turkey breast submerged in the brine the entire time in the refrigerator. Flipping the bag occasionally helps ensure even brine distribution.

Seasoning the Brined Turkey Breast

Once brined and patted dry, you can add seasoning to the outside of the turkey breast before smoking. Here are some delicious flavor options:

• Herb Rub – Coat with olive oil or softened butter then sprinkle with dried herbs like rosemary, thyme, sage. Add fresh ground black pepper and sea salt.

• Spice Rub – Make a spice rub with paprika, garlic powder, onion powder, dried oregano, cumin, salt and pepper.

• Barbecue Rub – Use a sweet barbecue-style rub with brown sugar, chili powder, smoked paprika, garlic, salt and pepper.

• Pesto – Slather prepared pesto sauce all over the breast. Sprinkle with parmesan cheese if desired.

Apply seasoning evenly all over the turkey breast. Cover any areas you won’t be able to reach once its on the smoker.

How to Smoke a Turkey Breast

Smoking imparts delicious flavor into the brined turkey breast. Follow these simple steps for smoking success:

• Prep the smoker – Set up your smoker or grill for smoking with wood chips or chunks. Preheat to 225-250°F.

• Add turkey – Place the seasoned turkey directly on the smoker grates, ideally breast-side down.

• Maintain temperature – Keep the smoker temperature steady at 225-250°F for the entire cook time. Add more wood chunks or chips as needed to maintain smoke.

• Cook to temp – Smoke the turkey until it reaches an internal temperature of 165°F. For food safety, turkey needs to reach 165°F minimum.

• Rest and slice – Let the smoked turkey breast rest for 15 minutes before slicing into it. The meat will be hot and delicate right off the smoker.

How Long to Smoke a Turkey Breast

Smoking time can vary a bit depending on the size of your turkey breast. Use these general timelines as a guide:

• Boneless turkey breast (2-3 lbs) – Smoke for 2-3 hours

• Bone-in turkey breast (4-8 lbs) – Smoke for approximately 3-4 hours

• Jumbo turkey breast (10-12 lbs) – Smoke for approximately 4-5 hours

The best way to tell when it’s done is to use an instant read thermometer. Check the internal temp in the thickest part of the breast and smoke until 165°F.

Resting for 15 minutes after smoking will allow the juices to redistribute and result in the most tender and juicy meat. Resist the urge to slice into it too soon!

Tips for the Best Smoked Turkey Breast

Here are a few extra tips to ensure smoking success:

• Choose the best quality turkey breast you can find – free range and organic if possible for maximum flavor.

• Injecting the breast with broth, wine, or melted butter adds even more moisture.

• Smoke with fruit wood like apple, cherry, peach for mild sweet flavor.

• Use a water pan in the smoker to add humidity and prevent drying.

• Carve across the grain of the meat for more tender slices.

Delicious Uses for Smoked Turkey Breast

A smoked turkey breast is incredibly versatile. Slice it for sandwiches, add it to salads, pasta, soups, and more. You can also cube or shred the meat for casseroles, nachos, tacos, and chili.

Here are just a few tasty ideas:

• Smoked turkey panini with brie, spinach, and cranberry sauce

• Chopped smoked turkey salad with grapes, pecans, and poppyseed dressing

• Smoked turkey and white bean chili

• BBQ smoked turkey pizza with red onion and cilantro

• Smoked turkey tacos with pineapple salsa

• Smoked turkey pot pie with carrots, peas, and flaky crust

• Sandwiches with smoked turkey, bacon, avocado, and garlic mayo

The possibilities are endless! A smoked turkey breast can feed a crowd and offers easy leftovers to last all week long.

Is Smoked Turkey Breast Worth the Effort?

While smoking a turkey breast takes some time and planning, the payoff in flavor and juiciness is well worth the effort. Brining and smoking are two simple techniques that will give you the best turkey breast you’ve ever tasted!

If you are cooking for just a few people, a smoked turkey breast offers the same delicious flavor as a whole bird without leaving you swamped in leftovers. Plus you can enjoy tender, juicy white meat without any dry breast issues.

Next time you are considering how to cook turkey breast, I highly recommend brining and smoking for finger-licking, melt-in-your-mouth deliciousness!