You can make this whole, bone-in smoked turkey breast recipe with a minimal amount of time and effort. The hardest part about this recipe is waiting for it to get done!
There's no brining or marinating involved with this recipe...just seasoning with dry rub is the only preparation required.
This is a mellow turkey rub recipe that contains a good amount of salt
and sugar, which act as a brine during the overnight rest period.
Combine all of the rub ingredients, mixing together well.
Remove the skin from the breast if it isn't skinless. Rub the breast with some of the seasoning mix, and allow it to sit for 15 minutes. Apply more rub, pressing it in. Place the breast in a large freezer bag, and scoop in any remaining rub. Place in the fridge.
Every couple of hours (while your awake), rotate the bag. Keep in the refrigerator overnight, up to 24 hours. Remove the turkey from the bag and give it a quick rinse. Dry with a towel.
Rub generously with vegetable oil, then place into your smoker, preheated to 275 degrees. Apple wood adds a nice flavor to the turkey, but if you don't have it, use what you have or prefer.
Remove the breast from your smoker when the internal temperature reaches 160 degrees, which will take from 2 to 3 hours. Allow it to rest for 20 minutes before serving.