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    Home » Recipes » Dinner

    Published: Oct 20, 2021 · Modified: Apr 8, 2022 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    4-Ingredient Smoked Turkey Breast Brine (FLAVORFUL!)

    Jump to Recipe Pin Recipe
    Brine for Smoked Turkey Breast with graphic overlay.
    Turkey Brine with herbs, apple juice and chicken stock with graphic overlay.

    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!

    Turkey breast submerged in brine. this recipe
    This brine will infuse a turkey breast with the delicious flavor of apple and spices before it heads off to the smoker.
    Skip to:
    • 🥇 Why it’s great!
    • 🍎 Ingredients
    • 🥘 Smoked turkey breast brine
    • 😋 How to smoke a turkey breast
    • 🍯 Variations (make it your own!)
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖  Delicious recipes to serve with smoked turkey breasts
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    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 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 for smoked turkey breast brine on a counter.
    Four simple ingredients and 5 minutes is all you need to make this flavor-packed brine.

    🍎 Ingredients

    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.

    🥘 Smoked turkey breast brine

    Start with a couple cups of warm water and dissolve the salt. Allow it to cool. Add the cooled salt water, stock, apple juice, and seasonings to a large container such as a stock pot or 12 quart food storage box (affiliate), and stir thoroughly. A large bowl will probably not be deep enough to submerge the breast.

    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.

    Pouring water into brine bucket filled with smoked turkey brine ingredients.
    Add just enough water to submerge the turkey breast. Allow the breast to brine 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 turkey breast it is best to use apple or cherry wood chunks. 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.

    Fresh herbs in the smoked turkey breast brine.
    This brine is delicious as is, but it is also customizable to your tastes.

    🍯 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

    Can this be used as a whole turkey brine?

    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.

    Should I rinse the turkey after brining?

    There is no need to rinse the turkey after brining. 

    How long to let the turkey dry after brining?

    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.

    Do you have to brine a turkey breast before smoking?

    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.

    Liquid in container filled with salt, seasonings, and juice to flavor the turkey brine.
    Brining turkey is the secret to pulling meat off the smoker that is moist and juicy.

    👨🏼‍🍳 Tips & Tricks

    • 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.  

    📖  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

    Smoked turkey breast brine and turkey breast in container.

    4-Ingredient Smoked Turkey Breast Brine

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 15 hours 10 minutes
    Servings: 1 turkey breast
    Calories: 837kcal
    Author: Borrowed Bites

    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
    Prevent your screen from going dark

    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

    Tips & Tricks
    • 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.  
     
    Variations
    • 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.
     
    Make-Ahead
    The brine can be made up to 2 days in advance. Store in the refrigerator until ready to use. 

    Nutrition

    Serving: 1recipe of brine | Calories: 837kcal | Carbohydrates: 156g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 29635mg | Potassium: 2080mg | Fiber: 4g | Sugar: 110g | Vitamin A: 498IU | Vitamin C: 13mg | Calcium: 298mg | Iron: 10mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!
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    Comments

    1. Lizzie says

      November 10, 2021 at 1:57 pm

      5 stars
      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.

      Reply
      • Misty says

        November 11, 2021 at 5:01 pm

        Thanks for sharing!

        Reply

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