Description
This smoked turkey breast recipe features a juicy, flavorful turkey breast brined in a tangy apple cider mixture and seasoned with a savory sweet rub. Slow-smoked over apple wood at a low temperature, this turkey breast becomes tender and infused with smoky aroma, making it perfect for a delicious meal.
Ingredients
Scale
Turkey and Rub
- 1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)
- 1 Tablespoon Hey Grill Hey Sweet Rub (or Turkey Rub – see notes)
- 2 Tablespoons Hey Grill Hey Sweet Rub
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Brine
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
- ¼ cup salt
- ¼ cup brown sugar
- ¼ cup Worcestershire sauce
Instructions
- Make the brine: In a large bowl, combine apple cider, water, apple cider vinegar, salt, brown sugar, Worcestershire sauce, 2 tablespoons of Hey Grill Hey Sweet Rub, garlic powder, and onion powder. Whisk thoroughly until the salt and sugar have completely dissolved.
- Brine the turkey breast: Submerge the boneless skinless turkey breast fully in the brine mixture. Cover the bowl with plastic wrap or a lid and refrigerate for 8 to 12 hours to allow the flavors to penetrate and to tenderize the meat.
- Preheat the smoker: Set your smoker to 275°F (135°C) and prepare it for smoking, ideally using apple wood chips or chunks to add a subtle fruity smoke flavor that complements the apple cider brine.
- Season the turkey: Remove the turkey breast from the brine and pat it dry completely with paper towels to ensure proper smoke adhesion. Sprinkle the turkey all over with 1 tablespoon Hey Grill Hey Sweet Rub or your preferred turkey rub to add a savory, sweet crust during smoking.
- Smoke the turkey breast: Place the turkey breast directly on the smoker grates. Close the lid and smoke steadily at 275°F for approximately 3 hours. Monitor the internal temperature carefully using a meat thermometer. The turkey breast is done when it reaches an internal temperature of 165°F (74°C).
- Rest and serve: Remove the smoked turkey breast from the smoker and tent loosely with aluminum foil. Let it rest for 5 minutes to allow juices to redistribute. After resting, slice and serve warm.
Notes
- The apple cider brine combined with a savory and sweet rub ensures the turkey breast remains incredibly juicy and flavorful.
- Using apple wood chips enhances the smoky profile, complementing the cider base.
- The brining time can be extended or shortened slightly to adjust flavor intensity and moisture, but 8-12 hours is ideal.
- If you don’t have Hey Grill Hey Sweet Rub, a combination of brown sugar, paprika, garlic powder, onion powder, salt, and pepper can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 94 kcal
- Sugar: 11.85 g
- Sodium: 14.87 mg
- Fat: 0.73 g
- Saturated Fat: 0.28 g
- Unsaturated Fat: 0.45 g
- Trans Fat: 0 g
- Carbohydrates: 20.45 g
- Fiber: 1.37 g
- Protein: 1.21 g
- Cholesterol: 0.09 mg
