Smoked Turkey Breast Without Brine Recipe
This smoked turkey breast recipe offers a foolproof way to prepare a whole or half turkey breast without the need for brining. Using a flavorful dry rub and slow smoking at a low temperature, this method results in juicy, tender meat packed with rich smoky flavor. Perfect for a main dish centerpiece, this American classic is easy to prepare ahead and will please any turkey lover.
- Prep Time: 12 hours (including overnight marination)
- Cook Time: 4 hours
- Total Time: 16 hours
- Yield: Serves 10-12 people
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Ingredients
Turkey and Seasoning
- 1 turkey breast, 10-12 pounds, thawed
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons cooking oil (any kind)
Instructions
- Prep the Turkey: The night before cooking, place the thawed turkey breast skin-side up on a large platter or roasting pan that will fit securely in your fridge.
- Make the Seasoning Blend: Combine kosher salt, sugar, chili powder, onion powder, and garlic powder into a cohesive dry rub mixture.
- Apply Oil and Rub: Drizzle the turkey breast evenly with the oil, then thoroughly rub the seasoning blend all over the turkey to ensure full coverage.
- Refrigerate Uncovered: Place the turkey uncovered in the fridge overnight to allow the flavors to penetrate deeply.
- Prepare Smoker: About 6 hours before serving, set up your smoker and preheat it to maintain a low temperature between 175°F and 200°F.
- Smoke the Turkey: Place the turkey in the smoker and smoke for approximately 4 hours. After 2.5 hours, begin checking the internal temperature with a meat thermometer, then continue checking every 45 minutes. Allow about 20 minutes per pound for smoking time, adjusting as needed based on bird size and smoker conditions.
- Check Doneness: The turkey is fully cooked when the internal temperature reaches 165°F at the thickest part of the breast.
- Rest the Turkey: Remove the turkey from the smoker and let it rest on a platter for at least 30 minutes before slicing and serving to retain juices.
Notes
- This recipe works well for whole turkeys or just breasts; for turkeys larger than 14 pounds, consider smoking two smaller birds or cutting the turkey into pieces for food safety and even cooking.
- For timing, starting the smoker early in the morning is ideal, especially for larger birds, allowing for low temperature smoking and tender meat.
- You can increase smoker temperature to 225-250°F if short on time, but low and slow yields better juiciness.
- Plan on about 1 pound of turkey per person to include leftovers.
- To thaw a frozen turkey, keep it in the fridge for at least 48 hours; if short on time, thaw partially on the counter before refrigerating overnight with the rub applied.
- This method was tested with a gas smoker using propane and wood chips; pellet, Big Green Egg, or grill-smoker conversions have not been tested but can follow the same temperature guidelines.
Find it online: https://bitezly.com/smoked-turkey-breast-without-brine-recipe/
