urkey breast often gets a bad rap for being dry and bland, but this smoked turkey breast recipe turns that reputation around. Thanks to an apple and sage brine, followed by a gentle smoke from sweet cherry wood, this turkey is anything but boring. The result? Moist, flavorful meat with crispy, amber-colored skin that will steal the spotlight at any holiday table or special dinner.
I grew up in a family of six, and turkey breast was always the star of our meals. We ate it year-round, and my dad, who adored dark meat, would always ask, “white or dark?” I proudly declared, “white meat,” and ended up with the turkey breast, while my dad got the legs and thighs.
Now, after years of cooking and learning the magic of flavor and moisture retention, I know how to make turkey breast compete with its darker counterpart. The secret? Brining and smoking with care. The apple and sage brine infuses the turkey with a touch of sweetness, and cherry wood smoke adds depth, making it perfect for any occasion.
Why You’ll Love This Recipe
This recipe elevates the often-overlooked turkey breast, turning it into a juicy, flavorful dish worthy of any celebration. The brine ensures the meat stays moist, while the smoke imparts a deliciously sweet flavor and an irresistible crispy skin. It’s an easy yet impressive way to prepare turkey for any meal.
Ingredients Overview
The ingredient selection for this smoked turkey breast revolves around simple yet aromatic elements. Apple juice, sage, and garlic create a brine that infuses the turkey with moisture and flavor. The cherry wood for smoking offers a subtle sweetness without overpowering the meat, ensuring a balanced taste throughout.
How to Make the Recipe
Prepare the Brine: In a large pot, combine apple juice, kosher salt, brown sugar, garlic, sage, bay leaves, and water. Bring to a boil, then remove from heat once the salt dissolves. Allow the brine to cool to room temperature, then chill in the fridge for at least 3-4 hours.
Brine the Turkey: Submerge the turkey breast in the chilled brine. Weigh it down to ensure it stays fully submerged. Refrigerate for 24 hours.
Dry the Turkey: After brining, place the turkey breast on a wire rack over a baking sheet. Pat it dry with paper towels, then refrigerate it uncovered for 24 hours to help the skin dry out.
Oil the Turkey: Remove the turkey from the fridge, drizzle olive oil over the surface, and rub it in for an even coating.
Prepare the Grill/Smoker: Set up your grill or smoker for indirect, medium-low heat (275ºF-325ºF). For a gas grill, keep one burner off; for charcoal, arrange the coals to one side.
Smoke the Turkey: Place the turkey on the grill or smoker away from the heat source. Add cherry wood chunks or chips for smoking. Cover and cook for 2 to 2.5 hours, checking the skin every 30 minutes.
Check Temperature: Use a thermometer to monitor the internal temperature. The turkey is done when it reaches 165ºF.
Rest the Turkey: Remove the turkey from the grill and let it rest under foil for 15-20 minutes before slicing.
Tips for the Best Recipe
- Patience is key: Give your turkey time to brine and rest, as this ensures a flavorful and moist result.
- Keep the smoke low and steady: Too much smoke can overpower the flavor. Cherry wood is a perfect choice for a subtle, sweet touch.
- Tent with foil: If the skin starts to darken too quickly, cover it with foil to avoid burning.
Variations to Try
- Different Woods: If you prefer a stronger flavor, swap cherry wood for apple or pecan. However, avoid mesquite or hickory, which can be too strong for turkey.
- Herbs in the Brine: Experiment with other herbs like thyme or rosemary in the brine for different aromatic profiles.
- Citrus Twist: Add some orange or lemon zest to the brine for a fresh, citrusy kick.
Frequently Asked Questions (FAQs)
- Can I use a frozen turkey?
Yes, but make sure to allow enough time for thawing. For an 8-10 pound turkey, plan for about three days in the fridge or 4.5 hours in cold water for quicker thawing. - How do I know when the turkey is done?
Use an instant-read thermometer to check the internal temperature. The turkey is done when it reaches 165ºF at the thickest part of the breast. - Can I smoke the turkey on a gas grill?
Absolutely! Set up indirect heat and use a smoking box or foil pouch for wood chips. Keep the temperature between 275ºF and 325ºF. - How do I store leftovers?
Store any leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days. - Can I make this turkey in the oven?
While the smoking adds unique flavor, you can roast the brined turkey breast in the oven at 350ºF for about 1.5-2 hours for a similar result.
How to Store and Reheat
Store leftover smoked turkey breast in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the turkey in foil and warm it in a 325ºF oven for about 15-20 minutes, or until heated through.
Conclusion
This smoked turkey breast recipe transforms a simple dish into a showstopper with a flavorful brine and delicate cherry wood smoke. It’s perfect for holiday meals or any time you want a delicious, comforting dinner. Give it a try, and don’t forget to share your results with us! Follow Ava Foodie on Pinterest for more delicious recipes.
