Custom Smoked Turkey Breast with Herb Citrus Brine

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist turkey breast slow-smoked over fruitwood after soaking in a fragrant herb citrus brine, perfect for gatherings and celebrations. This American barbecue recipe, ready in about 1020 minutes, pairs turkey breast (bone-in), water, and kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 720 min Cook: 300 min Serves 6 American cuisine 280 cal/serving

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Ingredients

4 lbs turkey breast (bone-in)
1 gallon water
1 cup kosher salt
1/2 cup brown sugar
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, sliced
1 lemon, sliced
1 tbsp black peppercorns
2 cups fruitwood chips
2 tbsp olive oil

The leave-in probe thermometer we’d cook this turkey with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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Instructions

Step 1: In a large pot, combine 1 gallon water, 1 cup kosher salt, 1/2 cup brown sugar, 4 rosemary sprigs, 4 thyme sprigs, 6 smashed garlic cloves, 1 sliced orange, 1 sliced lemon, and 1 tbsp black peppercorns. Stir until salt and sugar dissolve to make the brine.
Step 2: Submerge the 4 lb turkey breast in the brine, cover, and refrigerate for 12 hours to overnight for optimal flavor and moisture.
Step 3: Remove the turkey breast from the brine, rinse thoroughly, and pat dry. Rub 2 tbsp olive oil evenly over the skin.
Step 4: Preheat your smoker to 225°F and soak 2 cups of fruitwood chips in water for 30 minutes.
Step 5: Place the turkey breast skin side up on the smoker rack, add soaked fruitwood chips to the smoker box, and smoke for approximately 4-5 hours until the internal temperature reaches 165°F.
Step 6: Remove the turkey breast from the smoker and let rest tented with foil for 20 minutes before slicing to retain juices.