This simple, but oh so flavorful, Smoked Turkey Breast Brine is infused with the perfect blend of apple and spices. It’s the best way to ensure a juicy turkey breast on Thanksgiving or any time of year. Plus it’s easily customizable!
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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 for our Easter 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.
A great option is to serve this with Cheesy Scalloped Potatoes or Twice Baked Potato Casserole! A match made in heaven.
🥇 Why it’s great!
- It is loaded with flavor with very few ingredients.
- It is quick and easy to make.
🍎 Ingredients
Note: This 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 make smoked turkey breast brine
If starting with a frozen turkey breast, be sure to place turkey breast in refrigerator until fully thawed. This may take 2-3 days.
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, 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 FDA) 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.
🙋 Questions and Answers
Absolutely, but you will need to 1.5 or 2x the recipe depending on the size of the turkey. A large turkey will require a double batch.
There is no need to rinse the turkey after brining. Just drain it thoroughly.
The turkey should be dry before smoking, but still cold. Let it drain thoroughly and pat dry with paper towels. Cold meat receives smoke flavor better, so be sure to put the turkey on the smoker while it is still cold.
Turkey breasts do not have to be brined before smoking, but that is the easiest way to create a moist and flavorful end product. I have done it several ways and brining is the best.
👨🏼🍳 Tips & 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.
📖 Delicious recipes to serve with smoked turkey breasts
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 on Ham in a Roaster
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
4-Ingredient Smoked Turkey Breast Brine
Equipment
- large stock pot or 12 quart food storage container
Ingredients
- ¼ cup kosher salt
- 32 ounce chicken stock
- 4 cups apple juice
- ¼ cup Montreal chicken seasoning
- 1 turkey breast thawed, preferable bone-in
Instructions
- Dissolve ¼ cup of kosher salt in 2 cups of warm water. Set aside to cool.
- Add cooled water, chicken stock, apple juice, and chicken seasoning to large stock pot or 12 quart food storage container. Stir thoroughly.
- Place the turkey breast in the container. Add water until the turkey breast is just covered.
- Refrigerate for 12-14 hours.
- Smoke over indirect heat at 275° for 3-4 hours or until internal temperature reaches 165° according to your smokers directions. Apple or cherry wood are great for this recipe.
- Remove from smoker and tent loosely with foil for 20 minutes. Carve and serve.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Be sure to use a very flavorful chicken seasoning. It is going to impart much of the flavor.
- The brine 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.
- Add in a ½-1 cup of brown sugar, or 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.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Lizzie says
For added smokiness, I put about a 1/2 tsp liquid smoke in the brine. Not too smoky, but just right. Your point about the bird being cold and dry is essential.
Misty says
Thanks for sharing!
Jessica says
Has anyone tried using this as a brine for an oven cooked turkey?
Danielle says
Just in case no one else jumps in, this brine is great for oven baked turkey. My preference is for smoked turkey but this brine will impart flavor and moistness no matter how you cook your turkey. As with all brines, be sure to drain the turkey really well and dry the skin with paper towels. That will help ensure a crisp skin. If you have any other questions, please don't hesitate to ask.