Smoked Turkey Breasts Recipe

2h 30m

Smoked turkey breasts aren’t just for Thanksgiving. Once they’re brined, they’ll be ready in a couple of hours so you can have a nice Sunday dinner any day of the week.



6 turkey breasts
handful cherry or apple wood chunks


2 cups hot water
8 cups cold water
½ cup sea salt
¼ cup brown sugar
1 medium onion, quartered
6 sprigs fresh thyme
1 tablespoon black peppercorns

Seasoning Blend

3 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon onion flakes
1 tablespoon garlic flakes
1 tablespoon dried oregano
½ teaspoon black pepper
¼ cup butter, melted


  1. In a large cooking pot, bring the hot water almost to a boil. Add sea salt and brown sugar. Whisk to dissolve. Then, whisk in all remaining ingredients. Let cool for 30 minutes.
  2. Immerse turkey breasts in the brine and store in the refrigerator for 12 to 14 hours.
  3. Preheat your smoker to 135°C.
  4. Remove the turkey breasts from the brine. Rinse under cold water and pat dry with paper towels.
  5. Combine brown sugar, paprika, onion flakes, garlic flakes, oregano and black pepper in a bowl. Mix with fingers to break up any clumps. Lightly season the turkey breasts on all sides with the seasoning blend.
  6. Place turkey breasts in your smoker with 3 to 4 wood chunks on top of the hot coals.
  7. Brush with melted butter every 30 minutes throughout the smoking session.
  8. Cook until the deepest sections of the turkey breast reach an internal temperature of 75°C, or about 2½ hours.
    HOT TIPUse an instant read thermometer to determine the internal temperature of the turkey.
  9. Remove your smoked turkey breasts from your smoker and let rest at room temperature for 15 minutes before serving.

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