Grilled turkey breast, grilled brussel sprouts, and grilled yams on a brown plate, sitting on a white table.

Honey Glazed Smoked Turkey Breast

Name: Honey Glazed Smoked Turkey Breast Recipe
Prep time: 8 h
Cook time: 1 h 10 min
Yield: 8 Servings
Cuisine: Poultry
Ingredients: 5 to 8 lb Bone-in Turkey Breast; 1 tbsp Butter or Canola Oil; Brine:; 8 cup Water; 1/2 cup Kosher Salt; 1/3 cup Sugar; 1 tsp Peppercorns; Glaze:; 1/3 cup Honey; 3/4 cup Packed Brown Sugar; 2 tbsp Unsalted Butter; 1/4 cup Apple Cider Vinegar; 2 tsp Dijon Mustard; 1/4 cup Bourbon (optional); Additional Items:; Large Container (to hold brine and turkey breast); Paper Towels; Disposable Aluminum Pan (drip pan); Smoker Box (if using a grill); Wood Chips; Meat Thermometer; Small Saucepan

Courtesy of National Turkey Federation

Makes: 8 servings
Prep Time: 8 - 8-1/2 hours
Cook Time: 90 - 130 minutes

Ingredients:

Bone-in Turkey Breast
Butter or Canola Oil

Brine:

Water
Kosher Salt
Sugar
Peppercorns

Glaze:

Honey
Packed Brown Sugar
Unsalted Butter
Apple Cider Vinegar
Dijon Mustard
Bourbon (optional)

Additional Items:

• Large Container (to hold brine and turkey breast)
• Paper Towels
• Disposable Aluminum Pan (for water pan)
• Smoking Box (if using a grill)
• Wood Chips
• Meat Thermometer
• Small Saucepan

Directions:

Brine the Turkey:

Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns.
Stir to dissolve completely, then add a combination of 6 cups of cold water and ice.
Place the turkey breast in the brine and refrigerate for 8 hours.
Remove the turkey from the brine, rinse and pat dry with paper towels.

Smoke the Turkey:

While the breast comes to room temperature, prepare the smoker according to the manufacturer’s instructions for indirect cooking with a water drip pan in place.
Note: If using a grill, set for indirect grilling with a drip pan.
Add wood to the smoking tray and bring the temperature to 250℉.
Rub room-temperature butter or canola oil all over the turkey, then place in the smoker.
Note: Add additional wood chips as necessary.
While the turkey is smoking, make the glaze (see instructions below).
When the internal temperature of the breasts reaches about 130℉ (about 90 minutes in), glaze the turkey and repeat after 15 more minutes.
Remove the turkey at 160℉, as it will continue to rise at least 5℉ to finish at 165℉. Verify with a meat thermometer.
Rest for 20 minutes before slicing and serving with a drizzle more of the glaze.

Make the Glaze:

In a small saucepan over medium-low heat, add the glaze ingredients and stir to combine and dissolve.
Bring to a simmer and reduce the heat to low, continuing to cook until the glaze has thickened enough to coat the back of a spoon.