Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Build the brine
Dissolve the kosher salt and cane sugar fully in the water in a large stockpot. Add the halved red onion, bay leaves, black peppercorns, the quartered lemon, and one of the oranges quartered, squeezing the citrus as you drop it in. A brine does two things on a lean breast: it seasons deep past the surface and it holds moisture so the meat doesn't turn to sawdust. On white meat with no fat cap, it's not optional.
- 2
Brine overnight
Submerge the turkey breast completely in the cooled brine, cover, and refrigerate 12 to 24 hours. Don't push past a day — any longer and the texture goes spongy and the meat reads too salty.
- 3
Dry the skin
Pull the breast out, rinse it, and pat it bone dry. Set it uncovered on a rack in the fridge for 2 hours. A dry surface is the whole reason you get color and a little bite instead of pale, rubbery skin.
- 4
Fire the smoker
Get the smoker locked in at 250 degrees F running cherry or apple wood. Stick with fruit wood on poultry — hickory or mesquite will bully a mild bird and leave it bitter. Rub the breast all over with the olive oil, then coat it evenly with the poultry seasoning.
- 5
Smoke to temperature
Set the breast in the smoker and run it 2 to 3 hours depending on size. You are cooking to temperature, not to the clock — pull it when the thickest part hits 160 degrees F. Probe in two spots and trust the thermometer, not a timer.
- 6
Glaze
Juice the second orange and stir it into the maple syrup. Once the breast reaches 160 degrees F, brush the glaze over the top and sides. It sets into a thin, glossy coat as it rests — not a thick candy shell.
- 7
Rest and slice
Rest the breast 15 minutes before you touch a knife. Carryover carries it up to a safe 165 degrees F and the juices settle back into the meat instead of running out on the board. Slice against the grain.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Smoked Turkey Breast with Maple Glaze
Created by: SmokeRingSteve
Ingredients
- 4 qt water
- 3/4 cup kosher salt
- 1/4 cup cane sugar
- 1/2 red onion
- 2 bay leaves
- 1 lemon
- 2 orange
- 1/4 cup black peppercorns
- 4 lb boneless turkey breast
- 1 tbsp olive oil
- 2 tbsp poultry seasoning
- 1/4 cup maple syrup
Instructions
- Build the brineDissolve the kosher salt and cane sugar fully in the water in a large stockpot. Add the halved red onion, bay leaves, black peppercorns, the quartered lemon, and one of the oranges quartered, squeezing the citrus as you drop it in. A brine does two things on a lean breast: it seasons deep past the surface and it holds moisture so the meat doesn't turn to sawdust. On white meat with no fat cap, it's not optional.
- Brine overnightSubmerge the turkey breast completely in the cooled brine, cover, and refrigerate 12 to 24 hours. Don't push past a day — any longer and the texture goes spongy and the meat reads too salty.
- Dry the skinPull the breast out, rinse it, and pat it bone dry. Set it uncovered on a rack in the fridge for 2 hours. A dry surface is the whole reason you get color and a little bite instead of pale, rubbery skin.
- Fire the smokerGet the smoker locked in at 250 degrees F running cherry or apple wood. Stick with fruit wood on poultry — hickory or mesquite will bully a mild bird and leave it bitter. Rub the breast all over with the olive oil, then coat it evenly with the poultry seasoning.
- Smoke to temperatureSet the breast in the smoker and run it 2 to 3 hours depending on size. You are cooking to temperature, not to the clock — pull it when the thickest part hits 160 degrees F. Probe in two spots and trust the thermometer, not a timer.
- GlazeJuice the second orange and stir it into the maple syrup. Once the breast reaches 160 degrees F, brush the glaze over the top and sides. It sets into a thin, glossy coat as it rests — not a thick candy shell.
- Rest and sliceRest the breast 15 minutes before you touch a knife. Carryover carries it up to a safe 165 degrees F and the juices settle back into the meat instead of running out on the board. Slice against the grain.