Smoked Turkey Breast
Holidays are a fun way to celebrate and enjoy with your family. You always celebrate on holidays, some people try new recipes with their families, while some visit their relatives. Smoked turkey breast is a tasty dish to make when Christmas or Thanksgiving is around the corner.
I usually see people eating dry turkeys without ample sauces and moisture. However, a dry turkey cannot achieve the perfect flavor a saucy turkey can. I have produced my very own recipe, which keeps the turkey juicy, so you don’t have to eat that dry turkey jerky again.
I have used a gas grill for this turkey. It is not necessary to use this grill. A charcoal grill or a wood/pellet grill can be used for this purpose—Preheat the grill to 275F. When talking about how long cooking a turkey takes, it takes almost 25 minutes to cook per pound, keeping the heat at 275F.
- 3 tablespoons unsalted butter, melted
- 2 tablespoons whole black peppercorns
- 1/2 apple, sliced
- 1 lemon, sliced
- 2 rosemary sprigs
- 3 cups water, divided
- 1 cup apple juice or cider
- 6-pound bone-in turkey breast
- 1/4 cup kosher salt
For Dry rub
- 1 tablespoon kosher salt
- 2 tablespoons ground black pepper
- 1 teaspoon garlic powder
Preparing the turkey
Picking a turkey: I highly recommend going for an unbrined turkey. You never know how long it has been lying in the freezer or how the flavors may turn out. You can use whichever ingredients you like in an unbrined turkey. Do not pick a colossal size; you may have difficulty cooking it.
Defrosting the turkey: Take a large bowl or a pan, and settle the turkey to thaw. I always let my turkey in a bowl for 24 hours or until it has defrosted completely. Make sure you choose a large container to avoid a mess around your kitchen, so you don’t have juice ruining your day.
Brining the turkey: This is the most critical step when cooking a turkey. Without brining it, the turkey gets dry. Remove the skin, and submerge it into salt for 12 hours, helping it stay moist and full of juice.
Pat dry: After taking it out it from the brine, gently pat it dry. Place it on a baking sheet in a refrigerator for an hour or two. Pat drying it dries excess moisture off the turkey.
Dry rub: Melt some butter and rub it all over the skin with a silicone brush. Apply a spicy mixture after this. Mix some salt, pepper, and garlic and apply it.
- Peel off/cut the skin of Turkey when thawed.
- Put the turkey in a large container to prevent brine from spilling
- Add one cup of water and salt to a saucepan. Turn on the heat. Keep stirring until the salt is dissolved.
- Pour this water over the turkey into the container. Add apple juice, water, lemons, black peppercorns, and rosemary sprigs.
- Let this container stay in the fridge overnight.
- Preheat your grill to 275F the next day.
- Remove turkey from the container. Pat dry to remove excess salt.
- Cut the turkey close to the bones.
- With a brush, apply melted butter to the turkey. Sprinkle the dry rub on it.
- Cook at 275F until the turkey is thoroughly cooked.
- Remove and let it rest for 15-20 minutes.
- Cut into pieces and serve.