To get this recipe started, we need to prep the Turkey Breast for dry brining. I always like to remove the backbone to allow the turkey breast to sit flat — this method helps it cook evenly and improves the presentation. You can do this by cutting down both sides of the rib cage with a good knife or a pair of kitchen shears. Once the backbone is removed, you can trim up any unwanted fat or pieces that the processor may have left on.

Place the turkey breast right side up (rib cage down) and press down on the center. You will hear a snap and the turkey breast will lay out flat and uniform.

Place the turkey breast on a cooling rack in a full pan. Remove the skin from the breast, leaving only the rear attached and exposing as much meat as possible. You now can add a medium coat of a salt-based rub to start the brining process. Once the salt rub is added, come back over it with a sugar-based rub or bbq rub. This will start the brining process almost immediately. Pull the skin back over the turkey breast and dry the skin with a paper towel. Place in the fridge uncovered for at least 8 hours. This will dry the skin and help aid in brining. The turkey breast will begin to sweat due to the salt and sugar. At some point in the brining process, the turkey breast will absorb the flavors of the brine, adding a ton of flavor to the meat.

Next, we need to get the injection ready.

This injection recipe is a great guideline for you to add your own flavors to. What sets it apart is the browned butter. You first want to add a stick of butter to a medium-sized pot on medium heat. Keep a close eye on it and continue to stir the butter around. After several minutes you will start to smell a good caramel color and smell. Once it reaches that point, you will add the second stick of butter. This will stop the browning process and cool the butter off enough to add the other ingredients. You then can incorporate the 32 ounces of chicken broth, 1/4 cup of hot sauce, 1 tablespoon of AP or salt-based rub, and 1/4 cup of a bbq rub or sugar-based rub. Allow this to simmer for about 20-30 minutes and allow to cool. You can make this ahead of time or the day of. You want to make sure it’s cooled off to at least room temp before injecting.

The next morning, I remove the turkey breast from the fridge and place it on the counter. Now is the time you want to inject the meat. Since the turkey breast is still good and cold, the butter in the injection will thicken up when you inject the turkey breast. This will keep the injection from running back out and losing all of that good flavor. This injection is fairly mild so you want to inject as much as possible. I would say each side of the turkey breast will hold close to a cup. Once you have them injected, use what butter did leak out as a binder and rub it into the skin. I then lightly season the outside for a little color. After the rub is applied, I spray the skin with a cooking oil to help get the golden brown color.

You can smoke these on any pit you would like. For this recipe, we will be cooking on our Silverbac. I due recommend running a little higher temp to help with the skin and keep the cook even. We will be running the Silverbac at 300 degrees.

It’s time to get that bird to cooking! We left ours on the cooling rack and pulled the skin tight to tuck it under the turkey breast. This will help in keeping the meat covered and keep the skin from pulling back too much.

At the one-hour mark, I placed the thermometer to monitor the internal temp. Now is a good time to spray the turkey breast while you are in the pit.

At the 2 1/2-hour mark we hit 160 internal. Its time to get the meat off and let it rest. The breast will carry over to 165 and still hold a ton of moisture. You want to let it rest for at least 30 minutes. This will give you time to get other things prepped for the meal, or just prop your feet up.

This recipe turns out great and produces one fine turkey breast, smoked to perfection. It’s packed full of flavor and moisture!