If you don't have time for a whole turkey this year, a pair of smoked brined turkey breasts using our Turkey Brine Kit are here for the rescue. Enjoy flavorful and juicy smoked turkey breast, ready on your smoker in 2 hours, with a killer glaze that will make your mouth water.
Since we want to brine the turkey breasts, we need to do some prep the night before the cook. Grab the brine bag that comes with the Turkey Brine Kit. In it, mix 1 cup of turkey brine mix with 1 gallon (3.8 liters) of cold water. There’s no need to heat the mixture—just stir until the brine dissolves.
Place the turkey breasts in the brine bag making sure they are fully submerged in the liquid. Seal the bag securely, then place it in a disposable roasting pan to catch any potential leaks. Then move it to the refrigerator, where the brine can do its magic on the turkey for 12 hours, or overnight.
When it’s time to cook, remove the turkey breast from the brine (don’t rinse it). It's time to inject! Strain the leftover brine to remove any particles that might clog your BBQ injector. Inject the strained brine into the turkey at a 45-degree angle, spacing each injection about 1 inch (2.5 cm) apart. This step ensures your turkey breast stays juicy during the cook.
Once you're done injecting, pat the turkey dry with paper towels, then spray lightly with duck fat spray or cooking oil and coat the entire breast with Dirty Bird rub or your favorite seasoning blend.
Preheat your Traeger or smoker to 275°F (135°C). Place the seasoned turkey breasts directly on the grill grates, ensuring there’s enough space around them for the smoke to circulate. Close the lid and let the turkey cook until it reaches an internal temperature of 140°F (60°C). This typically takes about 90 minutes, but keep an eye on it with a reliable meat thermometer to avoid overcooking.
Once the turkey breasts hit 140°F, transfer it to a disposable half pan. Add 2 sticks (1/2 cup or 113 grams) of unsalted Kerrygold butter, and cover the pan tightly with aluminum foil. Return the pan to the smoker and continue cooking until the internal temperature reaches 165-167°F (74-75°C).
When the turkey is done, remove from the smoker and let it rest, uncovered, for 20 minutes to stop the cooking process and to allow the juices to redistribute internally..
Finally, it’s time to bring it all together with the Cherry Apple Habanero BBQ glaze. Brush the glaze generously over the turkey breast. Then slice the turkey into portions and serve.
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