Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 bone-in, skin-on turkey breast (5 to 7 lb)
- 1 1/2 tbsp kosher salt (Diamond Crystal) or 1 tbsp kosher salt (Morton)
- 1 1/2 tsp baking powder (optional, for crisper skin)
- 2 tsp coarsely ground black pepper
- 1 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 1 tsp garlic powder
- 6 tbsp unsalted butter, softened
- 1 tbsp finely grated lemon zest (about 1 lemon)
- 2 tbsp apple cider vinegar, divided
- 3/4 cup red pepper jelly
- Wood for smoking: apple or cherry (about 2 cups chips or 2–3 chunks)
Do This
- 1) Dry brine: Pat turkey dry; rub with salt (+ baking powder). Refrigerate uncovered 12–24 hours.
- 2) Herb butter: Mix butter, thyme, pepper, garlic powder, lemon zest, and 1 tbsp vinegar.
- 3) Season: Loosen skin; spread butter under skin and a little on top.
- 4) Smoke: Heat smoker to 250°F. Smoke turkey to 155°F internal at thickest part (about 2 1/2–3 1/2 hours).
- 5) Glaze: Warm pepper jelly with 1 tbsp vinegar; brush on during last 10–15 minutes.
- 6) Rest: Tent and rest 20–30 minutes (carryover to 160–165°F).
- 7) Slice: Slice thin across the grain for sandwiches or a platter with pickles and crackers.
Why You’ll Love This Recipe
- Juicy, never bland: A simple dry brine seasons the meat all the way through.
- Big flavor without fuss: Black pepper, thyme, and lemony herb butter do most of the work.
- That glaze: Pepper jelly turns into a shiny, sweet-heat finish that looks as good as it tastes.
- Super versatile: Perfect for sandwich stacks, party platters, and easy leftovers.
Grocery List
- Produce: 1 lemon, fresh thyme (or dried thyme), optional pickle platter items (dill pickles, cornichons, pickled onions)
- Dairy: unsalted butter
- Pantry: kosher salt, baking powder (optional), coarsely ground black pepper, garlic powder, red pepper jelly, apple cider vinegar, crackers (for serving)
Full Ingredients
Turkey & Dry Brine
- 1 bone-in, skin-on turkey breast, 5 to 7 lb
- 1 1/2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton kosher salt)
- 1 1/2 tsp baking powder (optional, helps the skin brown and crisp)
Herb-Butter Rub
- 6 tbsp unsalted butter, softened to room temperature
- 2 tsp coarsely ground black pepper (plus more to taste)
- 1 tbsp fresh thyme leaves, finely chopped (or 2 tsp dried thyme)
- 1 tsp garlic powder
- 1 tbsp finely grated lemon zest (from 1 lemon)
- 1 tbsp apple cider vinegar
Pepper Jelly Glaze
- 3/4 cup red pepper jelly
- 1 tbsp apple cider vinegar
- 1 tbsp water (only if needed to thin for brushing)
For the Smoker
- Apple or cherry wood (about 2 cups chips or 2–3 chunks)
- Water for the smoker pan (if your smoker uses one)
For Serving (Optional but Highly Recommended)
- Sliced dill pickles, cornichons, or pickled peppers
- Crackers or sturdy sandwich bread/rolls
- Whole-grain mustard or mayo
Step-by-Step Instructions
Step 1: Dry brine the turkey breast
Pat the turkey breast dry with paper towels. In a small bowl, mix the kosher salt and baking powder (if using). Sprinkle the mixture evenly over the turkey breast on all sides, including the underside.
Set the turkey on a wire rack over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours. This seasons the meat deeply and dries the skin so it cooks up nicer on the smoker.
Step 2: Mix the herb butter
In a bowl, mash together the softened butter, black pepper, thyme, garlic powder, lemon zest, and 1 tbsp apple cider vinegar until very well combined.
If your butter is too firm to mix smoothly, let it sit at room temperature for 10 minutes, then try again. You want a spreadable paste.
Step 3: Butter under the skin (the best trick for juicy turkey)
Remove the turkey from the refrigerator. Use your fingers to gently loosen the skin from the meat (start at the thicker end), being careful not to tear it. Spread about 2/3 of the herb butter under the skin in an even layer. Rub the remaining butter over the outside of the skin.
Let the turkey sit at room temperature for 30 minutes while you preheat the smoker. This takes the chill off so it cooks more evenly.
Step 4: Preheat the smoker for gentle heat
Preheat your smoker to a steady 250°F. Add apple or cherry wood according to your smoker’s method. If your smoker uses a water pan, fill it with hot water to help maintain moist, steady heat.
Set up for indirect cooking (the turkey should not be directly over a flame). Insert a probe thermometer into the thickest part of the breast, avoiding the bone.
Step 5: Smoke until just shy of done
Place the turkey breast on the smoker, skin side up. Smoke at 250°F until the thickest part reads 155°F, typically 2 1/2 to 3 1/2 hours for a 5–7 lb bone-in breast (time varies by shape and smoker).
Try not to open the smoker often; each peek drops the temperature and extends the cook.
Step 6: Brush with pepper jelly glaze and finish
When the turkey reaches about 150°F, make the glaze: warm the pepper jelly and 1 tbsp apple cider vinegar in a small saucepan over low heat until smooth and glossy, about 2–3 minutes. If it seems too thick to brush, stir in up to 1 tbsp water.
Brush a generous layer of glaze over the turkey. Continue smoking for 10–15 minutes, brushing once more if you want a thicker, shinier coating, until the turkey reaches 155°F at the thickest point.
Step 7: Rest, carve, and slice thin
Transfer the turkey to a cutting board and tent loosely with foil. Rest for 20–30 minutes. During the rest, carryover heat should bring the internal temperature to 160–165°F.
To carve, run a knife along the breastbone to remove the meat in one large piece, then slice thinly across the grain. For sandwiches, thinner slices are best; for a platter, slightly thicker slices look great.
Step 8: Serve for sandwiches or a snacky platter
For sandwiches: pile slices on toasted bread with a little mustard or mayo, and add pickles for crunch and tang.
For a platter: fan the slices on a board, drizzle any extra warmed glaze lightly over the top, and serve with crackers, pickles, and sharp cheddar if you like.
Pro Tips
- Use a thermometer, not the clock: Pulling the breast at 155°F and resting is the key to juicy slices.
- Keep smoke gentle: A steady 250°F and fruit wood (apple/cherry) gives a clean, mellow smoke that won’t overpower the pepper jelly.
- Dry brine uncovered: Air-drying in the fridge helps the skin set up better, even in a smoker.
- Glaze at the end: Pepper jelly has sugar; glazing too early can darken too much. Last 10–15 minutes is perfect.
- Slice across the grain: This makes the turkey feel more tender and keeps sandwich slices neat.
Variations
- Spicier glaze: Add 1/2 tsp crushed red pepper flakes or 1–2 tsp hot sauce to the pepper jelly while warming.
- Herb swap: Replace thyme with 1 tbsp chopped rosemary or sage (or a mix). Rosemary is especially good with pepper jelly.
- Citrus twist: Use orange zest instead of lemon zest, and add 1 tsp orange juice to the glaze for a brighter finish.
Storage & Make-Ahead
Cool leftover turkey to room temperature for no more than 2 hours, then refrigerate in an airtight container. It keeps well for 4 days. For best sandwich slices, chill the turkey first (cold meat slices thinner and cleaner), then bring slices to room temperature for 10–15 minutes before serving.
Make-ahead options: dry brine the turkey up to 24 hours in advance. Mix the herb butter up to 3 days ahead; keep refrigerated and soften before using. The pepper jelly glaze can be warmed and mixed up to 3 days ahead; refrigerate and rewarm gently to brush.
Freezing: wrap sliced turkey tightly and freeze up to 2 months. Thaw overnight in the refrigerator. Rewarm gently (or serve cold for sandwiches).
Nutrition (per serving)
Approximate, based on 8 servings: 320 calories, 42 g protein, 14 g fat, 8 g carbohydrates, 7 g sugar, 820 mg sodium. Values vary by turkey size and exact brands of pepper jelly and salt used.
