Smoked Turkey Breast Recipe

🧂 Ingredients

• 1 Tablespoon kosher salt

  (1 tablespoon per 5 pounds)
• 1 small bay leaf
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 5-7 lb turkey breast, bone-in

Instructions

• 1 Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried
  rosemary in a spice grinder or small food processor.
  
• 2 Remove the turkey from the packaging, pat dry with paper towels.
• 3 Sprinkle the inside of the turkey breast lightly with salt. Place the turkey
  breast on its back and salt the skin of the breast, concentrating the salt where
  the meat is thickest. Be sure to spread it evenly on the sides too.
• 4 Wrap the breast in a few layers of plastic wrap. Place the turkey breast-side up
  on a plate or platter in the refrigerator. Chill for 2 days*. Rub the salt
  around once a day. (Liquid will collect on the plate—this is normal)
• 5 For the crispiest skin, on the third day, remove the turkey from the plastic
  wrap. There should be no salt visible on the surface and the skin should be
  moist but not wet. Place the turkey breast-side up on a plate and refrigerate
  uncovered for at least 12-24 hours.
• 6 Get the smoker or grill to a steady temperature between 225-250 degrees
  Fahrenheit. 
• 7 Add chips or chunks of your selected wood (we recommend pecan).
• 8 Place turkey breast in smoker or grill avoiding direct heat.
• 9 Smoke for approximately 3 hours at 225-250 degrees until the internal
  temperature of the breast reaches 160 degrees Fahrenheit. Add more pecan wood as
  needed.
• 10 Remove smoked turkey breast and tent with tin foil. Allow turkey breast to rest
  for 20 minutes to allow redistribution of juices.
• 11 Remove breasts by cutting along the breastbone. Slice as desired.

Nutrition Info