Smoked Turkey Breast

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Preparation Time: 10 Minutes
Cooking Time: 1 Hour 30 minutes
Servings: 6
For The Brine
1 cup kosher salt
1 cup maple syrup
¼ cup brown sugar
¼ cup whole black peppercorns
4 cups cold bourbon
1 and ½ gallons cold water
1 Turkey breast about 7 pounds
For The Turkey
3 tbsp. brown sugar
1 and ½ tbsp. smoked paprika
1 ½ tsp. chipotle chili powder
1 ½ tsp. garlic powder
1 ½ tsp. salt
1 and ½ tsp. black pepper
1 tsp. onion powder
½ tsp. ground cumin
6 tbsp. melted unsalted butter
1. Before beginning; make sure that the bourbon; the water and the
chicken stock are all cold
2. Now to make the brine, combine altogether the salt, the syrup, the
sugar, the peppercorns, the bourbon, and the water in a large bucket.
3. Remove any pieces that are left on the turkey, like the neck or the
4. Refrigerate the turkey meat in the brine for about 8 to 12 hours in a
resealable bag
5. Remove the turkey breast from the brine and pat dry with clean paper
towels; then place it over a baking sheet and refrigerate for about 1
6. Preheat your Traeger smoker to about 300°F; making sure to add the
wood chips to the burner
7. In a bowl, mix the paprika with the sugar, the chili powder, the garlic
powder, the salt, the pepper, the onion powder, and the cumin, mixing
very well to combine.
8. Carefully lift the skin of the turkey; then rub the melted butter over the
9. Rub the spice over the meat very well and over the skin
10. Smoke the turkey breast for about 1 ½ hour at a temperature of
about 375°
Calories: 94
Fat: 2g
Carbs: 1g
Protein: 18g

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