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masterbuilt smoked turkey breast

Masterbuilt Smoked Turkey Breast

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Experience the ultimate smoky goodness with our Masterbuilt smoked turkey breast recipe. Juicy, tender, and oh-so-delicious!
Course Main Course
Prep Time 12 hours
Cook Time 3 hours
Servings 6

Ingredients

  • 1 turkey breast about 4-5 pounds
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper adjust to taste
  • Wood chips hickory, apple, or your preferred type

Brine ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 4-5 bay leaves

Instructions

Brining (12-24 hours before smoking)

  • In a large pot, bring 1 gallon of water to a boil. Add kosher salt, brown sugar, black peppercorns, dried thyme, dried rosemary, dried sage, and bay leaves. Stir until the salt and sugar dissolve. Let the brine cool to room temperature.
  • Place the turkey breast in a zip-top plastic bag or a large container. Pour the cooled brine over the turkey, making sure it's completely submerged. Refrigerate for 12-24 hours.

Preparing the Turkey

  • Remove the turkey breast from the brine and pat it dry with paper towels. Let it rest at room temperature for 30 minutes.
  • In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, brown sugar, salt, black pepper, and cayenne pepper.
  • Rub the turkey breast with olive oil, ensuring it's coated evenly. Then, generously coat the turkey with the spice rub, covering all sides.

Smoking the Turkey

  • Preheat your Masterbuilt smoker to 225°F (107°C), using your preferred wood chips for smoking. Soak the wood chips for about 30 minutes before using.
  • Place the turkey breast on the smoker's grate, ensuring there's enough space between each piece. Close the smoker's lid.
  • Smoke the turkey breast for about 3-4 hours or until the internal temperature is at 165°F (74°C). Make sure to insert a digital meat thermometer into the thickest part of the breast to monitor the temperature.

Resting and Serving

  • Once the turkey breast reaches the desired temperature, carefully remove it from the smoker and tent it with aluminum foil. Let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicier and more tender turkey.
  • After resting, slice the smoked turkey breast and arrange it on a serving platter.
  • Serve the succulent smoked turkey breast alongside your favorite side dishes like mashed potatoes, cranberry sauce, green beans, or cornbread.