Maple-Brined Smoked Turkey Breast with Cranberry-Orange Relish

Steps

1. Step 1

   Make the brine: in a large pot, combine 1 quart of the water with the kosher salt, maple syrup, peppercorns, garlic and bay leaves. Warm over medium heat, stirring, just until the salt dissolves, about 3 minutes. Take off the heat, stir in the remaining 1 quart cold water, then chill until cold.

   15 min

   • 2 quarts cold water
   • 1/2 cup kosher salt
   • 2/3 cup pure maple syrup
   • 2 tbsp black peppercorns
   • 4 cloves garlic
   • 3 bay leaves
2. Step 2

   Put the turkey breast in a large zip-top bag or non-reactive container, pour the cold brine over it so it is submerged, and refrigerate 8 to 12 hours (overnight). Don't go past 12 hours or the meat turns salty.

   10 hr, hands-off

   • 3 lb boneless turkey breast, skin on
3. Step 3

   Lift the turkey out and discard the brine. Rinse the breast under cold water and pat it very dry with paper towels. Let it sit uncovered on a rack at room temperature while the smoker heats, about 45 minutes; dry skin takes smoke and color much better.

   45 min, hands-off

4. Step 4

   Heat the smoker to 250°F with the cherry wood. Meanwhile, mash the sage, black pepper, garlic powder and onion powder into the softened butter to make a paste, and rub it all over the turkey, including under the skin where you can loosen it.

   15 min · 250°F

   • 1 tbsp dried rubbed sage
   • 2 tsp black pepper
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 2 tbsp unsalted butter
   • 3 pieces cherry wood chunks (or 2 cups chips)
5. Step 5

   Set the turkey skin side up on the smoker grate and smoke at 250°F until a thermometer in the thickest part reads 155°F, about 2 1/2 hours for a 3 lb breast. Add another cherry chunk after the first hour if the smoke has died down.

   2 hr 30 min, hands-off · 250°F

   • 3 lb boneless turkey breast, skin on
6. Step 6

   Brush the breast all over with the maple syrup and keep smoking until the thermometer reads 160°F, 10 to 20 minutes more.

   15 min, hands-off · 250°F

   • 2 tbsp pure maple syrup
7. Step 7

   Make the relish while the turkey smokes: pulse the cranberries and orange chunks (peel and all) in a food processor until coarsely chopped, 8 to 10 short pulses. Stir in the sugar and salt, then refrigerate at least 1 hour so the sugar dissolves and the bitterness softens.

   1 hr, hands-off

   • 12 oz fresh or frozen cranberries
   • 1 navel orange
   • 1/2 cup granulated sugar
   • 1 pinch salt
8. Step 8

   Move the turkey to a board, tent loosely with foil and rest 20 minutes. Slice thin across the grain and serve with the cold cranberry-orange relish.

   20 min, hands-off

   • 3 lb boneless turkey breast, skin on

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026