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Applewood Smoked Turkey Breast

A succulent, juicy turkey breast that is wet-brined for maximum moisture and smoked low and slow over sweet applewood. Finished with a savory herb and black pepper rub for a beautiful, flavorful crust.

Prep 20 min Cook 3h Total 15h 50m Level Intermediate

Serves 8

Ingredients

Turkey

5 lbs Bone-in, skin-on turkey breast — Thawed completely if previously frozen

Wet Brine

4 quarts Water — Divided into 1 quart hot, 3 quarts cold/ice water
0.5 cup Kosher salt — Diamond Crystal preferred
0.5 cup Brown sugar — Packed
1 tablespoon Whole black peppercorns
3 whole Bay leaves
4 whole Garlic cloves — Smashed
2 whole Fresh rosemary sprigs (optional)

Herb & Black Pepper Rub

2 tablespoons Olive oil — To act as a binder
1 tablespoon Coarse black pepper — Freshly ground
1 teaspoon Kosher salt — Reduce if sensitive to salt, as the turkey is already brined
1 teaspoon Dried thyme
1 teaspoon Dried sage
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Smoked paprika — For color

Instructions

In a large pot, bring 1 quart of water to a simmer. Add the kosher salt, brown sugar, black peppercorns, bay leaves, smashed garlic, and rosemary. Stir until the salt and sugar are completely dissolved.
~10 min
This concentrated mixture ensures the flavors meld and the salt dissolves properly.
Remove the pot from the heat and pour the mixture into your large brining container. Add the remaining 3 quarts of very cold or ice water to bring the temperature down immediately. Ensure the brine is entirely cold before adding the meat.
~5 min
Never add raw poultry to warm brine, as it creates a food safety hazard.
Submerge the turkey breast in the cold brine. Cover the container and refrigerate for 12 to 18 hours.
~12h
If the turkey floats, place a heavy plate on top to keep it fully submerged.
Remove the turkey from the brine and discard the liquid. Rinse the turkey lightly under cold water, then pat it completely dry with paper towels. For crispier skin, let the turkey sit uncovered in the fridge for 1-2 hours after patting dry.
~5 min
A dry surface is crucial for a good smoke ring and crispy skin.
Preheat your smoker to 250°F (120°C). Add applewood chunks to the coals or place them in your smoker box.
~20 min
Applewood imparts a mild, sweet smoke that perfectly complements poultry.
In a small bowl, combine the coarse black pepper, kosher salt, thyme, sage, garlic powder, onion powder, and smoked paprika. Rub the turkey breast all over with olive oil, then generously apply the spice rub, pressing it into the skin.
~5 min
Place the turkey breast directly on the smoker grates, bone-side down. Smoke for 2.5 to 3 hours.
~3h
Avoid opening the smoker lid too frequently to maintain a consistent temperature.
Begin checking the internal temperature at the thickest part of the breast after 2 hours. The turkey is done when it reaches an internal temperature of 160°F (71°C).
~2 min
Carryover cooking will bring the temperature up to the safe 165°F (74°C) mark while resting.
Remove the turkey breast from the smoker, tent loosely with foil, and let it rest for 20-30 minutes before carving.
~30 min
Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist.

Nutrition

240

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

650

Sodium (mg)

105

Cholesterol (mg)

Equipment

Smoker
Instant-read meat thermometer
Large brining bucket or pot
Applewood chunks

Tips & Storage

For an extra layer of flavor, inject the breast with a mixture of melted butter and chicken broth before smoking.
If the skin starts getting too dark during the smoke, tent it loosely with aluminum foil for the remainder of the cook.
Use a probe thermometer that stays in the meat so you can monitor the temperature without opening the smoker.
Storage: Store leftover sliced turkey in an airtight container in the refrigerator for up to 4 days. Can be frozen tightly wrapped for up to 3 months. Perfect for leftover sandwiches!