Custom Smoked Turkey Breast with Herb Citrus Brine

By AislePrompt Editorial · ·

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 developed and reviewed.

Moist turkey breast slow-smoked over fruitwood after soaking in a fragrant herb citrus brine, perfect for gatherings and celebrations. This American-inspired barbecue recipe, ready in about 1020 minutes, pairs turkey breast (bone-in), water, 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 "Plan a meal with the AI" 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

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Instructions

  1. 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.
  2. Step 2: Submerge the 4 lb turkey breast in the brine, cover, and refrigerate for 12 hours to overnight for optimal flavor and moisture.
  3. Step 3: Remove the turkey breast from the brine, rinse thoroughly, and pat dry. Rub 2 tbsp olive oil evenly over the skin.
  4. Step 4: Preheat your smoker to 225°F and soak 2 cups of fruitwood chips in water for 30 minutes.
  5. 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.
  6. Step 6: Remove the turkey breast from the smoker and let rest tented with foil for 20 minutes before slicing to retain juices.

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