📝 About This Recipe
This recipe elevates the humble turkey breast into a masterpiece of succulent texture and deep, smoky complexity. By utilizing a wet-cure method infused with aromatic herbs and maple sweetness, the lean meat remains incredibly moist even after hours in the smoker. It is the definitive centerpiece for those who crave that classic deli-style tenderness with a sophisticated, wood-fired finish.
🥗 Ingredients
The Bird
- 6-7 lbs Whole Bone-In Turkey Breast (thawed completely if frozen, skin-on)
The Aromatic Wet Brine
- 1 gallon Water (divided into 4 cups hot and 12 cups ice cold)
- 1 cup Kosher Salt (do not use table salt)
- 1/2 cup Pure Maple Syrup (Grade A dark preferred)
- 1/2 cup Brown Sugar (packed)
- 2 tablespoons Black Peppercorns (whole)
- 6 pieces Garlic Cloves (smashed)
- 3 sprigs Fresh Rosemary (bruised)
- 5 sprigs Fresh Thyme (bruised)
- 3 pieces Bay Leaves (dried)
The Flavor Rub
- 4 tablespoons Unsalted Butter (softened)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Coarse Black Pepper
- 1 teaspoon Onion Powder
👨🍳 Instructions
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1
In a large pot, combine 4 cups of water, kosher salt, brown sugar, and maple syrup. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved.
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2
Remove the pot from the heat. Add the smashed garlic, peppercorns, rosemary, thyme, and bay leaves to the hot liquid to steep for 10 minutes.
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3
Pour the remaining 12 cups of ice-cold water into a large, food-grade brining container or a very large stockpot. Stir in the hot brine concentrate to chill the entire mixture immediately.
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4
Submerge the turkey breast into the cold brine. If it floats, weigh it down with a heavy plate. Cover and refrigerate for at least 12 hours, but no more than 24 hours.
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5
Remove the turkey from the brine and discard the liquid. Rinse the turkey under cold water to remove excess surface salt and pat it extremely dry with paper towels.
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6
Place the turkey on a wire rack over a baking sheet and refrigerate uncovered for 1-2 hours. This 'air-drying' step helps achieve a crispier skin.
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7
Preheat your smoker to 275°F (135°C) using a mild wood like apple, cherry, or pecan.
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8
In a small bowl, mix the softened butter with the smoked paprika, onion powder, and coarse pepper. Carefully loosen the skin of the turkey and rub half the butter mixture directly onto the meat, then rub the rest over the skin.
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9
Place the turkey breast in the smoker, breast-side up. Insert a meat probe into the thickest part of the breast, ensuring it doesn't touch the bone.
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10
Smoke the turkey until the internal temperature reaches 160°F (71°C). This usually takes about 25-30 minutes per pound.
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11
Once the target temperature is reached, remove the turkey from the smoker. The temperature will carry over to the safe 165°F (74°C) as it rests.
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12
Tent the turkey loosely with foil and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat.
💡 Chef's Tips
Always ensure the brine is completely cold before adding the turkey to prevent bacterial growth. If the skin isn't browning as much as you'd like, increase the smoker temp to 325°F for the last 20 minutes. Avoid using table salt; the grain size is different and will make the turkey far too salty. For the best smoke profile, use fruitwoods which complement the maple syrup beautifully without overpowering the poultry. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks.
🍽️ Serving Suggestions
Serve with a side of cranberry-orange relish to cut through the smoky richness. Pairs beautifully with a chilled glass of Chardonnay or a crisp Hard Apple Cider. Accompany with garlic mashed potatoes and roasted root vegetables. Slice thin the next day for the ultimate smoked turkey club sandwich with avocado and sprouts. A light arugula salad with lemon vinaigrette provides a refreshing contrast to the savory meat.