Smoked Turkey Breast
Looking for a simpler way to serve turkey this Thanksgiving? Or planning a Thanksgiving menu for a smaller crowd? This smoked turkey breast brings plenty of smoky, savory flavor to the table without cooking a whole bird. This recipe explains how to smoke a turkey breast, including what temperature to use and how to get juicy meat with flavorful, golden skin.
Ingredients
1 bone-in, skin-on turkey breast, about 4–6 lb
Kinder’s Butcher’s Brine Kit (optional but highly recommended)
1 Tbsp pure maple syrup
1 Tbsp Kinder’s Buttery Poultry Blend or Kinder’s Buttery Garlic & Herb Seasoning
2 Tbsp unsalted butter, melted, optional
*If you're using our Butcher's Brine Kit, amount of seasoning necessary for recipe is included
Instructions
BRINE & DRY
While brining isn’t mandatory, it is highly recommended. Turkey breast is naturally lean, and brining it for 5 to 6 hours helps season the meat throughout while allowing it to retain more moisture during cooking.
Prepare the Kinder’s Butcher’s Brine according to the package directions and brine the turkey breast for 5 to 6 hours. Remove from the brine and pat extremely dry with paper towels, paying particular attention to the skin.
If time allows, place the turkey breast uncovered in the refrigerator overnight. Drying the skin is especially important when smoking and will help it render and brown during cooking.
SMOKE
The smoke time will change depending on the size and weight. A smaller turkey breast will have a shorter cook time, so check the temperature early to see how quickly your turkey is cooking.
Preheat the smoker to 375°F. Apple, cherry, or pecan wood all works well.
Brush the turkey breast with a thin, even layer of maple syrup. Season generously on all sides with Kinder’s Buttery Poultry Blend or Kinder’s Buttery Garlic & Herb Seasoning. If the turkey was brined, use a slightly lighter hand with the seasoning.
Place the turkey breast directly onto the smoker grates, skin-side up. Smoke at 375°F for the entire cook. The higher temperature still gives the turkey plenty of smoke flavor while allowing the skin to properly render and brown.
When the thickest part of the breast reaches around 130°F, check the skin. If desired, lightly brush with melted butter for additional richness and browning.
Continue smoking until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F, making sure the thermometer does not touch the bone. A 4 to 6 lb bone-in turkey breast will generally take around 70-90 minutes but always rely on internal temperature rather than cooking time alone. If your breast is smaller, check the temperature early.
Remove the turkey breast from the smoker.
REST & CARVE
Let the turkey rest uncovered for 20 minutes before carving letting carryover cooking take the breast to 165°F and allowing the juices redistribute.
Carefully remove the breast meat from the bone, slice across the grain, and serve warm.
