Herbed Turkey Breast

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Preparation Time: 8 Hours And 10 Minutes
Cooking Time: 3 Hours
Servings: 12
7 pounds turkey breast, bone-in, skin-on, fat trimmed
¾ cup salt
1/3 cup brown sugar
4 quarts water, cold
For Herbed Butter:
1 tbsp. chopped parsley
½ tsp. ground black pepper
8 tbsp. butter, unsalted, softened
1 tbsp. chopped sage
½ tbsp. minced garlic
1 tbsp. chopped rosemary
1 tsp. lemon zest
1 tbsp. chopped oregano
1 tbsp. lemon juice
1. Prepare the brine and for this, pour water into a large container, add
salt and sugar and stir well until the salt and sugar have completely
2. Add turkey breast to the brine, cover with the lid and let soak in the
refrigerator for a minimum of 8 hours.
3. Then remove turkey breast from the brine, rinse well and pat dry with
paper towels.
4. Open the hopper of the smoker, add dry pallets, make sure ash-can is
in place, then open the ash damper, power on the smoker, and close the
ash damper.
5. Set the temperature of the smoker to 350°F, let preheat for 30 minutes
or until the green light on the dial blinks that indicate the smoker has
reached to set temperature.
6. Meanwhile, take a roasting pan, pour in 1 cup water, then place a wire
rack in it and place turkey breast on it.
7. Prepare the herb butter and for this, place butter in a heatproof bowl,
add remaining ingredients for the butter and stir until just mix.
8. Loosen the skin of the turkey from its breast by using your fingers,
then insert 2 tbsp. of prepared herb butter on each side of the skin of
the breastbone and spread it evenly, pushing out all the air pockets.
9. Place the remaining herb butter in the bowl into the microwave wave
and heat for 1 minute or more at a high heat setting or until melted.
10. Then brush melted herb butter on the outside of the turkey breast
and place the roasting pan containing turkey on the smoker grill.
11. Shut the smoker with lid and smoke for 2 hours and 30 minutes
or until the turkey breast is nicely golden brown and the internal
temperature of turkey reach 165°F, flipping the turkey and basting
with melted herb butter after 1 hour and 30 minutes smoking.
12. When done, transfer the turkey breast to a cutting board, let it
rest for 15 minutes, then carve it into pieces and serve.
Calories: 97
Fat: 4 g
Protein: 13 g
Carbs: 1 g

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