Smoked Turkey Breast Redux!

Ok I promised a follow up so here we are. Just 3 weeks after the first attempt I am on to try number 2! This time a few things will be different.

First things first. I am cooking this breast along with a full sized turkey. I am not smoking the full turkey. I am cooking the turkeys using a few methods. First I am going to place both the full turkey and the separate breast in a brine for at least 24 hours.

What you will need for the brine:

  • 4 Qts Chicken or Turkey broth
  • 1 lb Kosher Salt
  • 1 lb Honey
  • Paprika
  • Cumin
  • Onion Powder
  • Oregano
  • Garlic Powder
  • 1/2 Onion
  • Fresh Garlic Cloves
  • Fresh Thyme
  • Fresh Sage
  • Fresh Rosemary
  • 8 lb bag of ice
  • 5 Gal bucket

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Bring the broth to a boil and add the salt, honey, and herbs. Pour the mixture into the bucket and add all the ice. Now add the turkey, put the lid on it and put it in the fridge for at least 24 hours.

Take it out, rinse it off, dry it with paper towels. Now for the flavor and fun.

What you will need for the turkey prep:

  • 1 Stick of soft / room temp butter
  • Fresh Sage
  • Fresh Rosemary
  • Fresh Thyme
  • 1 Tsp Paprika
  • 1 Tsp Garlic Salt



Mix all these guys together and stuff the herb butter under the skin.


You now want to add a dusting of rub to the skin as well as any leftover butter. You will do this to the turkey breast as well.


Full Turkey Quick Tip:

Before putting the turkey in the oven, cut a small slit in the skin under the leg. Tuck the tip of the wing in there. This will prevent it from burning.

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Now do everything in this video to the tee. You will thank me later.


Ok now moving to the smoker…


You guessed it! Minon method again. I am using lump charcoal for this one because it burns hotter than briquettes with the same air flow. I want the smoker up at 285-300. I am smoking it for a few hours then I am going to foil it to keep it from drying out.

This is about 2 hours in. I am adding foil right after taking these pictures.

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At this point the temp was about 138. So I am thinking about 2-4 more hours. I am also adding more coals to crank it up to 350.


And here are your finished products:

Oven Roasted Turkey


Smoked Turkey Breast




Look at that smoke ring! Yum!


Hit me up in the comments and let me know how your Thanksgiving turned out!

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