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Smoked Turkey Breast Brine

December 30, 2009
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Smoked Turkey Breast

I finally discovered the magic of a brine. The following recipe is a very basic recipe that includes a brine and a relatively short smoke. This turkey turned out so juicy!

Turkey Breast
Salt and Pepper

For the brine:
1 gallon of water
1 cup of salt
3/4 cup of granulated sugar

Thaw your turkey in the refrigerator according to the label. When the turkey is thawed prepare your brine. This brine only takes approximately 2 hours for a 6 lb turkey so prepare it in the morning and after the smoke you'll be ready for a late lunch.

Pour the salt and sugar into the water and stir. Add the turkey breast and let it sit in the fridge for approximately 2 hours.

Brine for a Smoked Turkey Breast
Smoked Turkey Breast

In the meantime prepare your grill for 250 degree smoking. I aim for approximately 6-7 lit coals on each side of the grill for indirect smoking.

After the two hour brine be sure to rinse the turkey breast very well to remove the brine. Pat dry and add some salt and pepper on top.

Smoked Turkey Breast

I used hickory wood chips for this smoke. After two and a half hours of maintaining an average temperature of 250 degrees the internal turkey temperature was 160 degrees. This is the temperature that I was aiming for so I removed the turkey from the grill and wrapped it in aluminum foil to rest for about 15 minutes.

Smoked Turkey Breast on the charcoal grill
Smoked Turkey Breast

What a gorgeous smoked turkey breast!

Slicing a Smoked Turkey Breast

After allowing the smoked turkey breast to rest I sliced it. Very juicy! A brine really makes a smoked turkey breast juicy.

Smoked Turkey Breast Sub

Because I always have a large supply of Philly Amoroso Hoagie Rolls, I toasted some hoagie rolls, added some mayo, iceburg lettuce and swiss cheese and had probably the best smoked turkey breast sandwich I've ever had in my life. Wow!

Smoked Turkey Breast Brine Recipe

Easy, tasty and healthy smoked turkey breast.


  • 1 gallon of water
  • 1 cup of salt
  • 3/4 cup of granulated sugar


  • Mix brine ingredients together in a large ziptop bag.
  • Add turkey breast and place in the fridge for about 2 hours.
  • Smoke or grill (or bake) until breast reaches 165 degrees F.
  • Aim for a lower smoke temp of about 250-300 degrees F for the cook.
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