Smoked Turkey Breast with Herb Butter and Crispy Skin

Why it works

<cite index="8-1,8-2">Brining helps absorb extra moisture, as white meat is drier than dark meat due to the lack of fat</cite>., <cite index="3-3,3-4">Air-drying the turkey breast overnight in the refrigerator removes excess moisture from the skin, allowing it to get much crispier when cooked</cite>., <cite index="18-12,18-13">Herb compound butter covers the

This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

1. <cite index="8-14">Combine kosher salt and sugar with water in a large pot. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat, cool completely, then submerge the turkey breast in the brine. Refrigerate for 12–24 hours</cite>. <cite index="11-41,11-42">There is no need to rinse the turkey after brining, just drain it thoroughly</cite>.
2. <cite index="2-29">In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper, and kosher salt</cite>. Refrigerate until ready to use.
3. <cite index="3-3,3-4">Place the turkey breast in the refrigerator and allow to dry overnight, preferably 24 hours. This will remove the excess moisture from the skin allowing it to get much crispier when cooked</cite>. If time is limited, at least pat the breast completely dry with paper towels before seasoning.
4. <cite index="2-30,2-31">Separate the skin from the breast, creating a pocket to stuff the butter-herb mixture in. Cover the entire breast with 1/4" thickness of butter mixture</cite>. Rub any remaining butter over the skin surface. <cite index="1.3">If desired, set aside the trimmings to render the skin gently and cook until crispy like bacon</cite>.
5. <cite index="3-9">Preheat smoker to 275°F</cite>. <cite index="18-24,18-25">Ensure there is a water pan in the smoker to regulate the internal temperature and provide moisture to the meat while smoking</cite>. <cite index="8-32,8-33">Use mild wood flavor such as apple, cherry, or pecan, as white meat is delicate and stronger wood such as hickory or mesquite will overpower the flavor</cite>.
6. <cite index="18-31,18-32,18-33">Place the turkey breast directly on the smoker rack with bone side down and breast facing upward</cite>. <cite index="18-34">Insert a digital thermometer into the thickest part of the breast at an angle, ensuring it does not touch the bone</cite>. <cite index="16-3,16-4">Do not baste initially—this will allow more smoke flavor to permeate the meat</cite>.
7. <cite index="3-2,3-12">Smoke the turkey breast until the internal temperature reaches 110°F, approximately 1–2 hours</cite>. Monitor the smoker temperature to maintain steady heat at 275°F. The goal is smoke absorption and gentle cooking without drying the meat.
8. <cite index="3-13,3-14">Once the turkey hits 110°F, increase the temperature of the smoker to 375°F. Continue to cook until it reaches an internal temperature of 160°F in the thickest part of the breast, about 1 more hour</cite>. Watch for skin browning; if browning too quickly, tent loosely with foil without covering the skin completely.