Ingredients
Scale
- 1 whole skin-on, bone-in turkey breast (about 3 to 4 pounds)
- 1/4 cup kosher salt
- 1/4 cup brown sugar, packed
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 2 cups wood chips for smoking (applewood or hickory work beautifully)
- Olive oil or melted butter, for brushing
Substitution notes: If you don’t have smoked paprika, regular paprika with a pinch of liquid smoke is a good alternative. For the wood chips, mesquite can be used but keep it light, as it’s stronger and can overpower the turkey’s natural flavor.
Instructions
- Brine the turkey breast: In a large bowl, combine kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, thyme, and rosemary. Add 4 cups of cold water and stir until the salt and sugar dissolve. Submerge the turkey breast in the brine, cover, and refrigerate for 8 to 12 hours. This step is crucial for juicy meat and deep flavor—Mama Lou always said, “A good soak is like a long hug for the meat.”
- Prepare your smoker: Remove the turkey from the brine and pat it dry with paper towels. Let it sit at room temperature for about 30 minutes before smoking. Preheat your smoker to 225°F, and add your chosen wood chips to the smoker box or directly on the coals if using a charcoal smoker.
- Season and oil: Lightly brush the turkey breast with olive oil or melted butter to help the skin crisp up and hold the spice rub. You can sprinkle a bit more smoked paprika and black pepper on top for extra color and flavor.
- Smoke the turkey breast: Place the turkey breast skin-side up on the smoker rack. Smoke low and slow at 225°F for roughly 3 to 4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. Use a probe thermometer for the best accuracy—Ouma taught me that patience is key when smoking, “Don’t rush a good thing.”
- Rest and carve: Once done, remove the turkey from the smoker and tent it loosely with foil. Let it rest for 15 to 20 minutes; this helps the juices redistribute, making every slice tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
