My recipes
A neutral placeholder standing in for a photo of Brined Smoked Turkey Breast
Marinating and Brining

Brined Smoked Turkey Breast

Prep 20 min Cook 3 hr Total 21 hr Servings 8

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Jump to recipe
About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Cool your brine completely before the turkey goes in; warm brine pushes poultry into the bacterial danger zone.

Ingredients

Method

  1. 01

    Heat 4 cups of the water with salt, sugar and aromatics until dissolved; add the rest cold. Submerge turkey and refrigerate 12–18 hours.

  2. 02

    Rinse, pat dry and air-dry in the fridge 2 hours.

  3. 03

    Heat smoker to 275°F with wood. Brush turkey with butter and rub with spices (no extra salt).

  4. 04

    Smoke 2 1/2–3 hours until the thickest part reads 160°F.

  5. 05

    Tent and rest 20 minutes, then slice across the grain.

Notes & swaps

  • Cool your brine completely before the turkey goes in; warm brine pushes poultry into the bacterial danger zone.

Related recipes