The Best Turkey Breast Brine Recipe for Smoking Like a Pro

Smoking a turkey breast is one of the best ways to lock in flavor while keeping the meat juicy.

But the real secret to getting tender, flavorful results every time?

A well-balanced brine.

In this guide, we’ll share the best turkey breast brine recipe for smoking like a pro, with easy steps you can follow at home. 

Whether you're prepping for Thanksgiving or just craving smoky turkey on a weekend, this brine will take your bird to the next level.

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Why Brine Your Turkey Breast?

Turkey breast is lean.

That means it dries out fast if not handled properly.

Brining helps in two key ways:

• Moisture Retention: Salt in the brine draws in water and flavor, helping the turkey stay juicy during smoking.

• Flavor Infusion: A good brine adds depth. It works from the inside out; unlike just seasoning the outside.

Even if you're new to smoking, this brine recipe is simple, forgiving, and packed with flavor.

The Best Turkey Breast Brine Recipe

This recipe is designed for a 3–5 lb boneless or bone-in turkey breast.

You can scale it up if needed.

Ingredients:

• 1 gallon (16 cups) of water

• ¾ cup kosher salt

• ½ cup brown sugar

• 1 tablespoon black peppercorns

• 1 tablespoon whole allspice

• 1 tablespoon dried thyme

• 5 garlic cloves, smashed

• 2 bay leaves

• 1 medium onion, quartered

• Optional: 1 sliced apple or orange for sweetness

Step-by-Step Instructions

Make the Brine

In a large stockpot, bring 4 cups of water to a boil. Add the salt and brown sugar first.

Stir until fully dissolved.

Add in the spices, herbs, garlic, and onion.

Let it simmer for 5 minutes to extract flavor.

Then, remove from heat and add the remaining cold water to cool it down.

For a faster chill, toss in a few ice cubes.

Brine the Turkey Breast

Place the turkey breast in a large zip-top bag or a brining bucket. 

Pour the fully cooled brine over the turkey until it’s completely submerged.

Seal tightly.

Refrigerate for 8–12 hours; no more than 14 hours.

Too long and the texture can get mushy.

Rinse and Pat Dry

After brining, rinse the turkey breast well under cold water.

This step is crucial; otherwise, it may taste too salty.

Pat dry with paper towels.

Let it sit uncovered in the fridge for another hour.

This helps the skin dry slightly, so it gets a better texture during smoking.

Smoking Your Brined Turkey Breast

Now that your turkey breast is prepped, it’s time to smoke. 

Preheat your smoker to 225°F.

If you're not sure about exact times and internal temps, having a quick-reference tool can make all the difference.

The Easy Function Meat Smoking Guide Magnet is a great helper here.

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Stick it on your smoker or fridge, and you'll always know what temps you’re aiming for: no guesswork.

Here’s how to smoke it:

• Place the turkey breast on the smoker grate.

• Use mild wood like apple, cherry, or pecan.

• Smoke until the internal temperature hits 160°F, then remove and tent with foil.

• Let it rest for at least 15 minutes. During resting, it will rise to the safe temp of 165°F.

Want a detailed walkthrough of how to smoke your turkey breast perfectly?

Check out How to BBQ Right Smoked Turkey – 5 Easy Steps on Behind The Grill for extra tips and pro guidance.

Tips for Pro-Level Results

• Don’t skip the rinse.

• It’s key to balancing saltiness.

• Use a meat thermometer.

• Never go by time alone; internal temp is what matters.

• Want crispy skin? Raise the smoker temp to 300°F in the last 30 minutes.

Also, keep your grill or smoker clean between cooks.

If you’re still using a metal bristle brush, consider switching to something safer.

The Easy Function Wood Grill Scraper is bristle-free, safe, and works with hot grates.

No risk of wire bristles getting into your food.

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If you're also looking to improve the moisture in other grilled meats, take a look at How to Keep Chicken Moist on the Grill; many of the same moisture-locking tips apply to turkey, too.

Final Thoughts

Smoking a brined turkey breast isn’t just for the holidays.

With this simple brine recipe, you can bring big flavor to any meal. 

The right prep makes all the difference, and once you taste that juicy, smoky turkey: you'll never go back.

Ready to level up your BBQ setup?

Click the button to check out our full line of smoker-friendly tools and meat guide magnets.

P.S. We regularly publish new recipes and grilling tips. Here’s the most recent one: Learn How to Smoke Salmon on Pit Boss