Entree: United States – American BBQ Belt – Smoked Turkey Breast

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 3 hrs 30 min

Total 5 hrs

Ingredients

- 1 boneless skin-on turkey breast, approx. 3.5 lb (1.6 kg)
- 1 gallon (3.8 L) water (for brine)
- 1/2 cup (120 g) kosher salt (for brine)
- 1/2 cup (100 g) packed brown sugar (for brine)
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 tbsp (8 g) whole black peppercorns
- 1 tbsp (8 g) whole allspice berries or juniper berries (optional)
- 3 tbsp (45 ml) olive oil (to help rub adhere)
- 2 tbsp (25 g) packed brown sugar (for rub)
- 2 tbsp (14 g) smoked paprika
- 1 tbsp (6–8 g) coarsely ground black pepper
- 1 tbsp (18 g) kosher salt (for rub)
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 2 tbsp (30 g) unsalted butter, melted (for basting)
- Hickory or oak wood chips or chunks (enough for a 3–4 hour smoke)

Instructions

1. In a nonreactive container or large food-safe bag, dissolve 1/2 cup (120 g) kosher salt and 1/2 cup (100 g) brown sugar into 1 gallon (3.8 L) cold water. Add crushed garlic, bay leaves, peppercorns, and allspice (if using). Submerge the turkey breast, refrigerate, and brine 8–12 hours.
2. Remove turkey from brine, rinse thoroughly under cold water, and pat very dry with paper towels. Let sit uncovered in the refrigerator 1 hour if time allows to dry the skin (helps form a pellicle).
3. Combine brown sugar, smoked paprika, black pepper, 1 tbsp (18 g) kosher salt, garlic powder, onion powder, thyme, and cayenne. Rub turkey breast with 3 tbsp (45 ml) olive oil, then evenly apply the dry rub, pressing to adhere.
4. Preheat smoker to 225°F (107°C) and add hickory or oak wood. Place turkey breast skin-side up on the grate. Insert a probe thermometer into the thickest part of the breast.
5. Smoke, maintaining 225°F (107°C), until internal temperature reaches 160°F (71°C). For a 3.5 lb (1.6 kg) breast expect roughly 2.5–3.5 hours but monitor by thermometer.
6. During the last hour, baste the turkey occasionally with melted butter to add moisture and sheen.
7. Remove turkey from smoker when thermometer reads 160°F (71°C), tent loosely with foil, and rest 15–20 minutes; carryover will bring the internal temperature to a safe 165°F (74°C).
8. Slice against the grain and serve warm with your preferred barbecue sides or sauces.