How to Brine a Turkey Breast (for Smoker or Roaster)

Is there anything worse than a dry and/or flavorless turkey breast? Nope, and I'm pretty sure no one will argue. All that work only to eat something so unremarkable. No longer, friends!

The wonderful thing about a brine is that it easily solves both of those problems. The salt in the brine pulls moisture and flavor throughout the white meat. After brining, use whichever you prefer - electric smoker, gas grill, Traeger, or charcoal grill. 

Feel free to think of smoked turkey breasts outside of Thanksgiving Dinner! We serve this as one of our Easter Recipes menu along with this Glazed Ham in A Roaster. It makes such an easy main dish because the cooking process is relatively hands-off, and smoking the turkey breasts the day before means less work on the day of serving.

Next time you have a turkey breast to roast, try this turkey breast in an electric roaster. It is a moist and flavorful bird, plus we included a secret for crispy skin!

Why this brine is essential for juicy turkey breast

• It is loaded with flavor with very few ingredients.
• It is quick and easy to make.

Ingredients for turkey breast brine

Note: This smoked turkey brine recipe is enough for one bone-in turkey breast, however it would also brine a boneless turkey breast or a whole turkey that is under 10 pounds.

• Apple juice: Inexpensive apple juice will do the trick here although a good apple cider will impart a bit more flavor.
• Chicken stock: A carton of chicken stock or 4 cups of water mixed with bouillon will help to round out the flavor.
• Montreal Chicken Seasoning: This is not a sponsored post. We just use this brand and love it. If you can't find it, substitute a brand of poultry seasoning containing similar ingredients.
• Kosher salt: There is some salt in the seasoning mix but a little more will help make sure that the water is salty enough.

How to thaw frozen turkey breasts

This recipe begins with a thawed turkey breast. According to the USDA it will take 4-5 hours for each pound. For a 10 pound turkey breast that means about 2-3 days.

If you get in a jam and need to do a quick thaw, fill the kitchen sink or other large vessel with cold water and submerge the turkey breast. The most important part here is to not let the water get too warm. Changing the water every 30 minutes or so to keep the turkey breast cool enough.

If the breast is just a touch frozen when you are ready to start this recipe, it should thaw while soaking in the brine.

Start the brining process with a couple cups of warm water and dissolve the salt. Stir until the salt dissolves. Allow it to cool to room temperature. Add the cooled salt water, chicken stock, apple juice, and seasonings to a large container such as a stock pot, large pot, or 12 quart food storage box (affiliate), and stir thoroughly. A large bowl will probably not be deep enough to submerge the breast. We can't recommend brining bags since we haven't tried them before.

Place the turkey breast in the mixture. Add cold water until the turkey breast is covered. The exact amount will differ depending on how large the container is and how large the turkey breast is. Brine in the refrigerator for 12-24 hours.

How to smoke a turkey breast

Once the turkey has brined for 12-24 hours, remove it from the brine and allow it to drain thoroughly. Then pat dry with paper towels. Discard the used smoked turkey brine.

Next, set your smoker to 275º. For smoked turkey breast it is best to use apple or cherry wood chunks. Wood chips are too thin. Once the smoker and wood chunks are hot, add the turkey breast to cook.

The cook time for a turkey breast over indirect heat at 275º will be 3-4 hours. Once the thickest part of the breast registers 165º (minimum internal temperature of the meat according to the USDA) it is time to remove the breast from the smoker. In order to quickly and accurately see at what temperature the turkey breast is, I prefer to use a instant-read meat thermometer or this probe thermometer (affiliate).

Once it is finished cooking, remove from the smoker and loosely tent with aluminum foil for 20 minutes before slicing. The turkey breast should be perfectly moist and flavorful.

Variations (make it your own!)

This smoked turkey breast brine really is great on it's own, but it's also a great starting point if you are looking to change it up a bit. Add according to your preferences.

• Add in a ½-1 cup of brown sugar, honey, or maple syrup for additional sweetness.
• Add in herbs like bay leaves, fresh thyme, rosemary, or sage.
• Add in fruit, like sliced apples or oranges.
• Add in red pepper flakes for heat.
• Add in fresh aromatics like garlic or onions.

Tips and tricks

• Be sure to use a very flavorful chicken seasoning. It is going to impart much of the flavor. 
• The brine solution can be made up to two days ahead and kept in the refrigerator.
• Turn the turkey breast on it's side in order to use less water while it is brining.  
• Dry the turkey breast skin thoroughly for a crispy finish.

Side dishes to serve with brined turkey breast

Whether it is a Thanksgiving turkey or just because, try serving with:

• Twice Baked Potato Casserole or Cheesy Scalloped Potatoes
• Green Beans with Bacon or Easy Green Beans Almondine
• Autumn Chopped Salad
• Pineapple Glaze or 3-Ingredient Ham Glaze on Ham in a Roaster
• Healthy Mashed Sweet Potatoes Recipe
• Savory Sweet Potato Casserole Recipe