Smoked Brined Split Turkey Breast
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
This recipe for Smoked Brined Split Turkey Breast is the perfect meal to make when having a smaller Thanksgiving meal. The brine creates a moist turkey breast that is infused with smoke flavor from the low and slow cook.
  • 1 Split Turkey breast
  • BBQ Rub
  • 1.5 cups Apple Juice Or Apple Cider
  • 1 gallon Cold Water
  • 2 Tablespoons Fresh Rosemary Leaves
  • 3 cloves Garlic, Minced
  • ¾ cup Kosher Salt
  • 1 cups Brown Sugar
  • 1.5 Tablespoons Peppercorns
  • 2 whole Bay Leaves
  • Peel Of Two Large Oranges
  1. Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
  2. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
  3. When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
  4. Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
  5. Pat turkey breast dry and apply BBQ rub
  6. Set up the Big Green Egg for indirect cooking measured to 250°
  7. Use a drip pan full of water sitting on top of the convEGGerator
  8. Add chunks of a light flavored wood (e.g. Pecan, Apple) for the smoke
  9. Once the temp stabilizes and you see the thin blue smoke place the turkey breast inside
  10. Smoke for 1.5 hours or until the turkey measures 145° internally
  11. Increase the heat in the Big Green Egg to 300° and cook turkey for another 30 minutes or until it measures 155° internally
  12. Remove the turkey breast and let rest for 10 minutes before slicing and serving
Recipe by The BBQ Buddha at