Smoked Turkey Breast Recipe | Yummly

Smoked Turkey Breast



Southern Living


  • 64 ounces apple cider
  • 3/4 cup kosher salt (such as Diamond Crystal)
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 3 thyme sprigs (4-inch fresh)
  • 2 rosemary sprigs (4-inch fresh)
  • 10 sage leaves (fresh)
  • 1 garlic bulb (cut in half crosswise)
  • 4 cups ice cubes
  • 1 bone-in turkey breast (5 3/4- to 6-lb.)
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    1. Bring cider and next 7 ingredients to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
    2. Place turkey in brine; cover and chill 5 to 12 hours.
    3. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
    4. Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
    5. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

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