Easy Brined Smoked Turkey Breast

This easy brined smoked turkey breast is great for summer sandwiches and snacking. Or do like we do and have Thanksgiving in June!
Course Main Course
Cuisine American
Keyword brining, lunchmeat, smoked tureky breast, smoker, turkey
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 10
Author Denise Wright (


  • 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


  1. Mix all of the ingredients (other than the turkey) in a bowl.

  2. Add the turkey breast to a large container (I used a large soup pot) and pour the brining mixture over top.

  3. Refrigerate over night.
  4. Take out and pat dry.
  5. Place in your smoker and adjust the temperature to between 200 and 225 degrees F. The lower the better though it might take longer.

  6. Run your smoker according to manufacturer's instructions.
  7. Smoke for approximately 3-5 hour or until the roast reaches 170 degree F with a meat thermometer. In the warmer weather it took us 3 hours and in colder weather it took 5 hours. Just make sure to start checking the internal temperature about half way through to gauge how it's cooking.

  8. Let sit 10 minutes then carve.