Smoked turkey breast is a simple, crowd-pleasing way to serve holiday turkey without a whole bird: smoke a 4–5 pound bone-in breast at 275°F until it reaches 165°F, and let the thermometer—not the clock—call the finish. A peppery-garlic coat of Brunk Black Blend BBQ Rub and a little herb butter give it juicy slices and a smoky, crisp-edged crust.

Ingredients

  • 1 fully thawed bone-in, skin-on turkey breast (4–5 pounds)
  • 1 teaspoon kosher salt (omit if the turkey is labeled pre-brined or enhanced)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1½ tablespoons Brunk Black Blend BBQ Rub
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon chopped fresh thyme
  • Applewood chunks or pellets for your smoker
  • Water for the smoker’s water pan, if your smoker uses one

Instructions

  1. Pat the turkey breast dry. Sprinkle with the kosher salt, set it on a rack over a tray, and refrigerate uncovered for 8–24 hours. If the breast is pre-brined or enhanced, skip the salt and this dry-brining step. Before cooking, pat dry again; do not rinse raw poultry.
  2. Stir together the softened butter, olive oil, Brunk Black Blend BBQ Rub, orange zest, and thyme. Gently loosen the skin and rub about half the mixture underneath; spread the rest over the skin and exposed sides.
  3. Heat the smoker to 275°F for indirect cooking and add applewood. Fill the water pan if your smoker has one. Set the turkey breast skin-side up on the grate and insert a probe into the thickest part, avoiding the bone.
  4. Smoke until the thickest part reaches 165°F, checking with an instant-read thermometer in a second spot near the bone without touching it. A 4–5 pound breast often takes about 2½–3½ hours, but smoker temperatures and breast size vary, so use temperature rather than time as your guide.
  5. Transfer the turkey to a board, tent loosely with foil, and rest for 15 minutes. Slice across the grain and spoon over any juices before serving.

Brunk tip

Black Blend brings the peppery-garlic backbone, so taste before adding extra seasoning at the table. For a little extra smoke-friendly flavor, brush on a final thin coat of Brunk Black Blend BBQ Rub during the last 10 minutes, then let the breast rest before slicing.