Bird Brine Smoked Turkey Breast
Smoked turkey breast is one of those recipes where a few simple ingredients and the right cooking technique can make all the difference. For this version, we're using Revolution Barbecue Bird Brine as a dry seasoning, taking advantage of its ability to season poultry without the need for a traditional liquid brine.
One of the things that makes our Bird Brine so versatile is that it works equally well as a brine or a seasoning. The blend combines sea salt, brownulated sugar, molasses granules, orange juice powder, black pepper, granulated onion, granulated garlic, and Worcestershire powder. The salt helps season the meat, while the molasses and brownulated sugar contribute a subtle sweetness. Orange juice powder brings a touch of citrus, and the remaining ingredients provide a savory foundation that complements the natural flavor of turkey.
For this recipe, I prefer apple or cherry wood, both of which provide a milder smoke that works especially well with poultry. The turkey is finished in a generous wrap of unsalted European or Irish butter. We used Kerrygold Unsalted Butter for our test cook, and its richness complements the seasoning and fruitwood smoke without adding unnecessary salt.
Smoked Turkey Breast with Bird Brine and Irish Butter
8
4 hours 15 minutes
3 hours
350
American
Main Dish
For this recipe, Revolution Barbecue Bird Brine does the seasoning work during a four-hour refrigerated rest. Although the blend was developed to work as a traditional brine, applying it directly to the turkey allows the salt to dissolve in the surface moisture and gradually move into the meat. The brown sugar and molasses granules contribute a mild sweetness, while the orange juice powder and Worcestershire powder add layers of flavor that stand up well to smoke.
Apple and cherry wood are particularly good choices because they provide a lighter smoke profile than stronger woods such as hickory or mesquite. The goal is to complement the turkey and seasoning rather than overpower them.
The butter wrap is equally important. Unsalted European or Irish butter provides richness while surrounding the turkey with melted butter and its own cooking juices during the final stage. Kerrygold Unsalted Butter worked well in our test cook, and I prefer the higher butterfat content of this style of butter for the finished turkey.
Ingredients
- 1 boneless turkey breast (approximately 4 pounds)
- 2 tablespoons Revolution Barbecue Bird Brine
- 1 stick (8 tablespoons) unsalted European or Irish butter, such as Kerrygold Unsalted Butter
Directions
- Prepare the Turkey: Remove the skin from the turkey breast and trim away any excess fat. Pat the turkey dry with paper towels to remove excess surface moisture.
- Season the Turkey: Evenly season all sides of the turkey breast with 2 tablespoons of Revolution Barbecue Bird Brine, making sure to distribute the seasoning across the entire surface.
- Brine the Turkey: Tightly wrap the seasoned turkey breast in plastic food wrap and refrigerate for 4 hours. This allows the seasoning to dissolve into the turkey's surface moisture and begin moving into the meat.
- Prepare the Smoker: Set your smoker for indirect cooking at 275°F using apple or cherry wood. Allow the smoker to reach a stable cooking temperature before adding the turkey.
- Smoke the Turkey: Remove the turkey breast from the refrigerator and discard the plastic wrap. Place the turkey directly on the smoker grate and smoke uncovered for 2 hours.
- Prepare the Butter Wrap: Cut the stick of unsalted butter into several pieces. Lay out a double layer of heavy-duty aluminum foil and arrange half the butter in the center.
- Wrap the Turkey: Remove the turkey breast from the smoker and place it top-side down directly onto the butter. Arrange the remaining butter over the turkey breast and tightly seal the foil around it.
- Finish Smoking: Return the wrapped turkey breast to the smoker and continue cooking at 275°F until the thickest part reaches an internal temperature of 155°F.
- Rest the Turkey: Remove the turkey breast from the smoker and allow it to rest, still wrapped, for 30 minutes. The residual heat will continue raising the internal temperature. Verify that the thickest part reaches 165°F before serving. If the temperature has not reached 165°F, return the turkey to the smoker until it does.
- Slice and Serve: Carefully open the foil, reserving the melted butter and cooking juices. Slice the turkey breast against the grain and spoon some of the buttery juices over the sliced meat before serving.