This easy brined smoked turkey breast is great for summer sandwiches and snacking. Or do like we did and have Thanksgiving in June!
Recently I posted a recipe for a smoked barbecue brisket because my hubby and I are really enjoying his smoker. Today we decided to smoke a turkey breast. We ate this easy brined smoked turkey breast for Sunday dinner with all the usual Thanksgiving fixings. The best thing about this recipe is that you get a delicious dinner that reaps loads of leftovers that you can slice thinly for healthy lunchmeat. Yesterday turkey dinner; today sandwiches and salads!
We wanted to brine it because that worked so good for smoked salmon and thought it would keep it moist. I also wanted to use the barbecue rub from the brisket on the outside but I forgot. 🙁 It turned out that we didn’t mis it at all.
The brine was perfect for this turkey breast. My husband split the breast in half and took out the spine but kept the rest of the bone in. The brine contains salt, brown sugar, bay leaves, onions, celery, fennel seed, mustard seed and garlic. Just pour it over the breast and refrigerate over night. Then next day pat dry and place in your smoker.
My hubby tried to keep the temperature between 200 – 225 degrees F. It took about about 5 hours to get them to 170 degree F which is the temp you want to reach.
Above is one of the breast coming out of the smoker. Doesn’t that look tasty! It really was. Then we used our slicer to cut it thin so we could use for sandwiches. By the way I just wrote a post about making your own lunchmeat if you are interested.
Easy Brined Smoked Turkey Breast
As I mentioned above we ate this for dinner with all the Thanksgiving fixings. Then we had tons of leftover meat for sandwiches and salads. This Thanksgiving leftover turkey cristo is one of my favorite sandwiches! But I also like this turkey apricot cheddar sandwich too so if you make this smoked turkey recipe, try one of these sandwiches, you won’t be disappointed. Enjoy!
- 1 whole turkey breast (bone - in)
- 4 cups water
- ½ onion chopped
- 2 stalks celery chopped
- 1 teaspoon mustard seeds
- 1 teaspoon crushed garlic
- 2 bay leaves
- 1 teaspoon fennel seeds
- ¼ teaspoon cayenne
- 2 Tablespoons salt
- 4 Tablespoons brown sugar
- Split the turkey breast into two pieces.
- Mix all of the other ingredients in a bowl.
- Add the two breasts to a large container (I used a crock pot) and pour the brining mixture over top.
- Refrigerate over night.
- Take out and pat dry.
- Place in your smoker and adjust the temperature to between 200 and 225 degrees F.
- Run your smoker according to manufacturer's instructions.
- Smoke for approximately 5 hour or until the roast reaches 170 degree F with a meat thermometer.
- Let sit 10 minutes then carve.
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Here are more great roast recipes!