Smoked Turkey Breast Recipe + Dry Brine, Reverse Sear and Smoked Pan Gravy
Learn how to make the ultimate smoked turkey breast with a dry brine, (optional) bourbon brown sugar rub, and reverse sear for crispy skin. Finish with a smoky bourbon pan gravy. Includes step-by-step instructions, cooking times, and tips for perfectly juicy results.
Ingredients
Turkey Breast Dry Brine (optional):
- 1 ½ tablespoons kosher salt
- 1 tablespoon fresh herbs finely minced (rosemary, thyme, etc)
- 1 ½ teaspoons lemon zest
Smoked Turkey Breast + Pan Ingredients:
- 5-6 pound fresh turkey breast bone-in (fully thawed)
- 4 tablespoons butter sub ghee (additional for basting)
- kosher salt and ground black pepper
- 3-4 cups high quality chicken broth sub turkey broth
- 2 celery stalks quartered
- 2 large carrots quartered
Smokey Pan Gravy:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour sub 1-to-1 gluten free flour
- 3 cups leftover pan drippings
- kosher salt and ground black pepper to taste
Instructions
Dry Brine (Optional):
- Thaw Turkey if Frozen: Ensure a 5-6 pound fresh turkey breast is fully thawed before you start the brining process. To thaw in the refrigerator, you need 5 hours for every pound of turkey so for a 6 pound turkey breast you will need close to 1- 1 ½ days to fully thaw (but honestly I feel like it usually takes even longer). Read: how to thaw a turkey for more tips and tricks! Remove any giblets or gravy packets once thawed.
- 2 Days Before Cooking: Combine 1 ½ tablespoons kosher salt, 1 tablespoon fresh herbs and 1 ½ teaspoons lemon zest in a small bowl. Pat turkey dry with a clean paper towel. Rub dry brine all over including under the skin, where possible. Place in a brining bag OR on a rimmed baking sheet with a wire rack and wrap tightly in plastic wrap. Place in the refrigerator.
- Night Before Cooking: The night before you are set to cook, remove the plastic wrap or brine bag. Place the dry brined turkey back on a wire-rimmed backing sheet and return the bird to the refrigerator. This allows the skin to dry out and will result in an extra crispy skin. Note: this step is optional!
- Day of Cooking: Remove from refrigerator for at least 1 hour before cooking to allow the bird to come closer to room temperature. Pat dry with a clean paper towel; do not rinse!
Smoked Turkey Breast
- Preheat: Preheat smoker to 215℉.
- Make Dry Rub (if using): If you are using the Bourbon Rub (see Notes) combine those ingredients and set aside.
- Pat Dry + Butter + Seasoning: Place turkey breast on large plate and pat dry really well with a clean paper towel (the butter will rub on better if turkey is super dry). Rub softened butter all over the turkey breast, both sides, in every nook and cranny. Season generously with the Bourbon Rub OR lightly season with kosher salt and ground black pepper. (Note: if you haven't brined your turkey then go heavier on the kosher salt + pepper seasoning).
- Prep Pan: Nestle 2 large aluminum roasting pans on counter and add 3-4 cups high quality chicken broth, celery and carrots. Place a wire rack across (a cooling rack will do) the aluminum pans and place prepared turkey breast on top.
- Smoker: Carefully transfer the turkey breast + aluminum trays to smoker and close the lid.
- Temp: Cook at 215℉ for (really anywhere between 200-220℉) for the first 2 - 2 ½ hours. Then increase the heat to 350℉ until the internal temp at the thickest part of the turkey (without touching the bone) is 160℉. Turn on your gas grill when your turkey gets close to a 158-160℉ internal temp.
- Baste: Feel free to baste the turkey once or twice with melted butter, but do so quickly as you will lose a lot of heat. Opening the smoker for too long, too often will increase your cooking time.
- Sear: Once that internal temp gets close to 160℉, transfer it to a hot grill and sear on both side for 1-2 minutes. You can sear on a smoker by turning the temp up to 450℉+ (some smokers don't go that high), I just prefer to use my grill. Do what works best for you.
- Rest: Remove from grill and place on large plate. Baste with melted butter and then let rest for 20-30 minutes (feel free to cover/tent with foil) - this is when you can make the gravy.
- Gravy Prep: Add the 3 cups leftover pan drippings from the roasting pan to a large measuring cup or fat separator. Remove the top layer of fat and any solid bits that collect in the cup.
- Make Gravy: In a deep skillet or medium saucepan, melt 4 tablespoons butter on medium-high heat. Add 6 tablespoons all-purpose flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell. Slowly add in the leftover roasting pan liquid, whisking constantly. Continue adding and whisking until it is all added. Assess the consistency of the gravy - if you like it a little thinner, add broth a little at a time, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add salt, as desired.
- Carve + Serve: Carve your turkey breast (we have a step-by-step tutorial on how to carve a turkey breast) and serve with your homemade turkey gravy and all of your other delicious holiday side dishes!
- Carve: Carve and serve immediately.
Video
Notes
- Optional Bourbon Brown Sugar Rub: 1/4 cup brown sugar, 1/2 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper and 1-2 tablespoons bourbon.
- Smoked Boneless Turkey Breast: feel free to use this same recipe for a boneless turkey breast - the cook time will just be shorter (probably at least cut in half) - but just keep an eye on your internal temp and you will be good!
- Searing: I prefer to sear on a very hot gas grill, but you have other options: you can just crank up your smoker all the way (but most only go to about 400-450) OR you could sear in a hot cast iron skillet with a bit of butter melted. Highly recommend the grill method.
- Thaw: Make sure your turkey is fully thawed before cooking - if it is still partially frozen it will effect the cooking time. Read: How to Thaw a Turkey
- *Turkey: I don't recommend using a pre-brined/pre-salted turkey - the end result will be a turkey that is too salty. Instead find a natural or heritage turkey. (Note: we did test this recipe with a pre-salted turkey to see just how salty it was ... while it wasn't completely off-putting, it was noticeably saltier than most people would want or enjoy!)
- **Salt to Weight Ratio: for a dry brine use 1 tablespoon of salt for every 4-6 pounds of turkey.
- Brine: It is totally up to you if you want to brine your turkey breast first. I have tested it both ways (with and without) and its delicious no matter what. Brining just takes it to that next level. If you brine it first you can just pat dry and follow the instruction as written. Read: Brining a Turkey: 101
- Seasoning: you can also use this Smoked Turkey Dry Rub or Classic Turkey Seasoning).
- Cook time listed does not include brine time, since it is optional.
- Nutrition: nutrition is estimated and does not include gravy.
Nutrition
Calories: 276kcal | Carbohydrates: 5g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1285mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1684IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
