Setup your smoker to smoke at 275 degrees. (Each rub recipe works for a 14- to 16-pound turkey, but you can easily scale it.) Rest, Carve and Serve The Brined Hickory-Smoked Turkey Breast: 10 mins. According to Test Kitchen professional, Mark Driskill, dry-brining draws the natural moisture of the bird to the surface for the crispiest skin and most flavorful meat. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing. Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub AndreHunt22989 garlic powder, smoked paprika, dark brown sugar, unsalted butter and 4 more Moroccan Rub IngridStevens When smoking a whole turkey, season your brined bird with a mix of spices and herbs. We suggest using both a wet and dry rub. Use the dry rub within the turkey's cavity while using the wet rub to coat the outside of the bird. Maple or Mesquite wood are both great options for smoked turkey breasts. The carryover heat will finish cooking the meat. When seasoning this turkey breast, I find that a good sweet rub is best to compliment the apple cider brine and smoke flavor. There are a couple of options here. Sprinkle some of the bbq rub you used in the brine all over the turkey breast. 1 Turkey. The herb brine brings all the wonderful flavors of the Holidays: Thyme, Rosemary and Sage, all made for turkey, with a balancing sweetness from the light brown sugar and the perfect amount of salt to round it all out. Learn how to cook great Smoked turkey breast rub . Crecipe.com deliver fine selection of quality Smoked turkey breast rub recipes equipped with ratings, reviews and mixing tips. Smoked Turkey Rub . Good appetite! Serves. Place turkey on upper cooking grate; cover with smoker lid. That gives you plenty of time to focus on your holiday sides, or pour a drink and toast to your awesomeness. 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