Smoked Turkey Breast

also called smoked turkey · turkey · sliced turkey · pit turkey · bbq turkey · barbeque turkey

The table

Bring the smoker to 275°F (135°C) over apple or hickory when the breast comes out of the brine
6 lb(2.7 kg; skin on)bone-in turkey breastbrine chilled, 12 hrpat dry, butter under the skinsmoke 275°F (135°C) 3 hr, to 160°F (71°C)rest 20 min, slice across the grain
3 quarts(2.8 L; chilled)turkey brine
3 Tbs(43 g, softened)unsalted butter
2 tspcoarse black pepper
1 tspsmoked paprika
1/2 tspflaky salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

Before anything else

2brine chilled, 12 hr

3pat dry, butter under the skin

goes in with what step 2 made

5rest 20 min, slice across the grain

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 hr 20 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 15 hr 30 min.

  1. brine chilled, 12 hr

    12 hrwalk awayfrom the start

  2. pat dry, butter under the skin

    not timed12 hr in

  3. smoke 275°F (135°C) 3 hr, to 160°F (71°C)

    3 hrwalk away12 hr in

  4. rest 20 min, slice across the grain

    20 minwalk away15 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need smoker

Goes with

See how it is written
>> title: Smoked Turkey Breast
>> category: Smoked & Grilled
>> tags: turkey, poultry, barbecue, smoker, brine
>> counters: Smokehouse
>> aka: smoked turkey, turkey, sliced turkey, pit turkey, bbq turkey, barbeque turkey
>> servings: 8
>> time: 15 hr 30 min
>> pairs-with: turkey-brine
>> step.2: brine chilled, 12 hr
>> step.3: pat dry, butter under the skin
>> step.4: smoke 275°F (135°C) 3 hr, to 160°F (71°C)
>> step.5: rest 20 min, slice across the grain

Bring the #smoker{} to 275°F (135°C) over apple or hickory when the breast comes out of the brine.

Submerge @bone-in turkey breast{6%lb}(2.7 kg; skin on) in @turkey brine{3%quarts}(2.8 L; chilled) in the fridge and ~brine{12%hr}.

Pat @&(~1)brined breast{} dry, work @unsalted butter{3%Tbs}(43 g, softened) under the skin, and season the outside with @coarse black pepper{2%tsp} and @smoked paprika{1%tsp} — no more salt, the brine has salted it.

Smoke @&(~1)seasoned breast{} skin side up for ~smoke{3%hr}, to 160°F (71°C) at the thickest point; it carries to 165°F (74°C) off the heat.

Rest @&(~1)smoked breast{} for ~rest{20%min}, then take the lobes off the bone, slice them across the grain, and finish with @flaky salt{1/2%tsp}.