Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 boneless, skinless turkey breast, 2.5–3 lb (1.1–1.4 kg)
- 8 cups (1.9 L) cold water
- 1/2 cup kosher salt (Diamond Crystal) or 1/3 cup Morton kosher salt
- 1/4 cup packed light brown sugar
- 4 garlic cloves, smashed
- 2 bay leaves, 1 tsp black peppercorns, 1 tsp dried thyme
- 1 tbsp olive oil
- Dry rub: 2 tsp black pepper, 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, pinch cayenne
- Wood for smoking: apple, cherry, or hickory
Do This
- 1. Simmer 2 cups of the water with salt and brown sugar until dissolved. Add remaining water, garlic, bay leaves, peppercorns, and thyme. Chill completely.
- 2. Submerge turkey breast in cold brine. Refrigerate 12 hours, turning once halfway through.
- 3. Rinse turkey briefly under cold water, pat very dry, and rest at room temperature for 30 minutes.
- 4. Rub turkey all over with olive oil, then coat evenly with the dry rub.
- 5. Preheat smoker to 225°F (107°C). Add wood chunks or chips according to manufacturer’s directions.
- 6. Smoke turkey at 225°F (107°C) for about 2 hours 30 minutes, until internal temperature reaches 160°F (71°C). Rest 20 minutes, then chill at least 2 hours before slicing thinly.
Why You’ll Love This Recipe
- Lean, high-protein cold cuts without preservatives or mystery ingredients.
- Gentle brining keeps the turkey incredibly juicy, even after a long smoke.
- Mild, clean smoke flavor that works beautifully on sandwiches or charcuterie boards.
- Easy to scale for meal prep: make once, enjoy all week.
Grocery List
- Produce: Garlic cloves, optional fresh herbs (thyme, parsley) for garnish.
- Dairy: None needed for the base recipe.
- Pantry: Boneless turkey breast, kosher salt, light brown sugar, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, bay leaves, whole black peppercorns, cayenne pepper (optional), olive oil, wood chips or chunks (apple, cherry, or hickory).
Full Ingredients
For the Turkey Breast
- 1 boneless, skinless turkey breast, 2.5–3 lb (1.1–1.4 kg)
For the Brine
- 8 cups (1.9 L) cold water, divided
- 1/2 cup (85 g) kosher salt, Diamond Crystal brand
or 1/3 cup (65 g) Morton kosher salt - 1/4 cup (55 g) packed light brown sugar
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
For the Dry Rub
- 1 tablespoon olive oil
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground coriander (optional, for a subtle citrus note)
- 1/8 teaspoon cayenne pepper (optional, for gentle heat)
For Smoking
- Wood chips or chunks: apple, cherry, or hickory (enough for 2–3 hours of smoking)
Optional for Serving
- Crusty bread or sandwich rolls
- Mustard, mayonnaise, or aioli
- Pickles, sliced tomatoes, lettuce, or microgreens
- Charcuterie accompaniments: olives, cheeses, nuts, crackers
Step-by-Step Instructions
Step 1: Prepare the brine
In a medium saucepan, add 2 cups (480 ml) of the water, the kosher salt, and the brown sugar. Set over medium heat and stir until the salt and sugar are fully dissolved and the liquid looks clear, 2–3 minutes. Do not boil; you just need enough heat to dissolve everything.
Remove the pan from the heat. Stir in the remaining 6 cups (1.4 L) cold water, along with the smashed garlic, bay leaves, peppercorns, and dried thyme. Let the brine cool to room temperature, then refrigerate until completely cold, about 30–45 minutes. Starting with cold brine is important so the turkey chills safely while it brines.
Step 2: Brine the turkey breast
Place the turkey breast in a non-reactive container (glass, stainless steel, or a food-safe plastic container) or a heavy-duty zip-top bag. Pour the fully chilled brine over the turkey, making sure it is completely submerged. If needed, place a small plate on top to weigh it down.
Cover and refrigerate for 12 hours. Turn the turkey once about halfway through the brining time so it seasons evenly. Brining gently seasons the meat all the way to the center and helps it stay juicy during the long, low smoke.
Step 3: Rinse and dry the turkey
After 12 hours, remove the turkey breast from the brine. Discard the brine; do not reuse it. Rinse the turkey briefly under cold running water to remove excess surface salt and aromatics.
Pat the turkey very dry on all sides with paper towels. Drying is key for good smoke adhesion and a light, flavorful crust. Set the turkey on a wire rack over a tray and let it sit at room temperature for 20–30 minutes while you prepare the smoker. This takes the chill off and helps it cook more evenly.
Step 4: Season with the dry rub
In a small bowl, mix together the black pepper, smoked paprika, garlic powder, onion powder, dried thyme, ground coriander (if using), and cayenne (if using) until well combined.
Rub the turkey breast all over with the olive oil so the spices will adhere. Sprinkle the dry rub evenly over every surface of the turkey, gently pressing it into the meat. Since the turkey is already seasoned from the brine, this rub is mostly about flavor and color rather than additional salt, so you do not need to add extra salt at this stage.
Step 5: Preheat the smoker
Preheat your smoker to 225°F (107°C). If your smoker uses wood chips or chunks, set it up according to the manufacturer’s directions. For this recipe, mild fruitwoods like apple or cherry give a gentle, slightly sweet smoke that suits turkey beautifully. Hickory also works if you prefer a stronger, more traditional barbecue flavor.
Allow the smoker to fully stabilize at 225°F (107°C) before adding the turkey. If your smoker has hot spots, plan to rotate the turkey halfway through cooking for even results.
Step 6: Smoke the turkey breast low and slow
Place the seasoned turkey breast directly on the smoker grate, smooth side up. Insert a probe thermometer into the thickest part of the breast, avoiding any gaps or seams.
Smoke at 225°F (107°C) until the internal temperature reaches 160°F (71°C). This will typically take about 2 hours 30 minutes for a 2.5–3 lb (1.1–1.4 kg) breast, but start checking the temperature after 1 hour 30 minutes, as smokers and meat sizes vary. Add wood as needed to maintain a clean, light smoke rather than thick, billowing smoke.
Once the turkey reaches 160°F (71°C), remove it from the smoker, tent loosely with foil, and let it rest at room temperature for 20 minutes. During this rest, the temperature will rise to about 165°F (74°C), the recommended safe internal temperature for poultry.
Step 7: Chill and slice for cold cuts
After the 20-minute rest, transfer the uncut turkey breast to a clean plate or tray. Cover loosely and refrigerate until completely cold and firm, at least 2 hours and up to 24 hours before slicing. Chilling is what turns this from “hot smoked turkey” into neat, sliceable “cold cut” style turkey breast.
Once chilled, use a sharp carving knife or meat slicer to cut the turkey breast into very thin slices, across the grain. Aim for slices about 1–2 mm thick for deli-style cold cuts. Arrange on a platter for charcuterie boards, or stack into airtight containers for sandwiches and meal prep.
Pro Tips
- Always cook to temperature, not just time. Use a reliable digital thermometer and pull the turkey at 160°F (71°C); the rest will carry it safely to 165°F (74°C).
- Dry the turkey very well before smoking. Excess moisture on the surface can inhibit browning and give a slightly rubbery exterior.
- Chill thoroughly before slicing. For ultra-thin, even slices, refrigerate the smoked breast until fully cold and firm, at least 2 hours.
- Slice across the grain. Look for the direction of the muscle fibers and slice perpendicular to them for the most tender bite.
- Mind the smoke quality. Thin, bluish smoke gives a clean flavor. Thick, white smoke can taste acrid and overpower the delicate turkey.
Variations
- Maple-Mustard Glazed: During the last 30 minutes of smoking, brush the turkey with a mixture of 2 tablespoons maple syrup and 1 tablespoon Dijon mustard. This adds a shiny, lightly sweet crust that is excellent for sandwiches.
- Herb and Lemon Turkey: Add 2 wide strips of lemon zest and a few extra thyme sprigs to the brine. Replace smoked paprika in the rub with 1 teaspoon dried rosemary for a brighter, more herb-forward profile.
- Spicy Cajun-Style: Swap the rub for 1 1/2 tablespoons of your favorite Cajun or Creole seasoning (ideally low-sodium) and add an extra pinch of cayenne for a gentle kick.
Storage & Make-Ahead
Store the sliced smoked turkey breast in an airtight container in the refrigerator for up to 4–5 days. For best texture, separate layers of slices with parchment paper so they do not stick together. You can also refrigerate the whole smoked breast (unsliced) for up to 4 days and slice as needed; this can help it stay slightly juicier.
For longer storage, freeze sliced turkey in tightly wrapped portions for up to 2 months. Wrap in plastic wrap or foil, then place in a freezer bag, pressing out as much air as possible. Thaw overnight in the refrigerator before using. This recipe is ideal for weekend prep: brine one day, smoke the next, then enjoy homemade lean cold cuts all week.
Nutrition (per serving)
Approximate values per 3 oz (85 g) sliced smoked turkey breast, without sauces or bread: about 120 calories, 24 g protein, 2 g fat, 1 g carbohydrates, 0 g fiber, and 460 mg sodium (the sodium level will vary slightly depending on brining time and how thoroughly the surface is rinsed).
