Smoked Turkey Breast Recipe


  • Turkey Breast, skin on, no wings – 4lbs to 5lbs

Brine Ingredients Per Gallon Of Water

1 gallon of water (use as many as it takes to completely cover bird; deep plastic bucket works best)

Mix 1 tbsp each Pepper, Garlic powder, Onion powder, and Old Bay. Then add 1 Sprig of fresh rosemary (or 1 Tbsp. of powdered), 1 Bay leaf and 1 cup of salt.

Bassman’s Turkey Rub

Just mix 1 tbsp each of Pepper, Onion powder, Salt Oregano and Emeril’s Essence (The Original Essence)


For the brining, soak 2 fresh turkey breasts overnight. The next day, rinse well and pat dry. Then apply olive oil & your favorite rub, on and under skin. Leave skin on.


  1. Let sit for 30-45 minutes at room temperature.
  2. Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
  3. Smoke/ cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
  4. After smoke/ cooking, let turkey rest for 10 minutes.
  5. Remove breast from bone, and slice against the grain.