Bourbon-butter smoked turkey breast resting on a cutting board
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Meat

Bourbon Butter
Smoked Turkey
Breast

A family favorite for a reason. This turkey gets a long bourbon brine, plenty of smoke, and a warm bourbon-butter finish before the rest. Tender, juicy, and full of flavor.

Smoked at 250°F over Manchester BBQ blend pellets.

Brine15 Hr
Air Dry1 Hr
Pit Temperature250°F
Pull158°F
Rest25 Min
Brine, Smoke & Rest

Instructions

  1. 01

    Build the Bourbon Brine

    Combine bourbon, honey, orange, kosher salt, and water to make enough brine to submerge the turkey breast. Refrigerate the turkey in the brine for 15 hours.

  2. 02

    Dry It Out

    Remove the turkey from the brine and pat it thoroughly dry. Let it air-dry for 1 hour before seasoning.

  3. 03

    Season & Rest

    Season the breast with granulated garlic, seasoned pepper, poultry seasoning, paprika, and roasted garlic & herb seasoning. Let the seasoned turkey rest for 1 hour.

  4. 04

    Fire Up the Smoker

    Preheat the pellet grill or smoker to 250°F. This cook used Manchester BBQ blend pellets.

  5. 05

    Smoke the Turkey

    Put the turkey breast on the smoker and monitor the thickest parts with temperature probes. Two probes worked well on this cook and gave a good read across the breast.

  6. 06

    Pull at 158°F

    This documented cook came off the smoker at 158°F. As soon as it comes off, brush or spoon a warm mixture of melted butter and bourbon over the outside.

  7. 07

    Tent & Rest

    Loosely tent the turkey with foil and let it rest for about 25 minutes. Do not wrap it tightly. Let the heat settle while the bourbon-butter finish works into the surface.

  8. 08

    Verify, Slice & Serve

    Before serving, verify the thickest part of the turkey has reached 165°F. Slice across the breast and serve warm. Add a little love, pour the cook an optional bourbon, and enjoy.

Notes from the Pit

Why This One Stays in the Rotation.

01

Give the Brine Time

The turkey spent 15 hours in the bourbon, honey, orange, salt, and water brine. This is not a last-minute cook. Build the brine time into your plan.

02

Dry Before You Season

Pat the breast dry and give it the full hour of air-drying before the seasoning goes on. That keeps the surface from starting wet.

03

Use More Than One Probe

Turkey breasts are thick and uneven. Two probes give you a better picture of what is happening in different parts of the meat.

04

Protect the Rest

A loose tent and a 25-minute rest finished this cook beautifully. Before serving, always verify the thickest part has reached a food-safe temperature.

From our family table: This recipe is based on a documented Bourbon & Que family cook. The original notes captured the brine and bourbon-butter ingredients, but not exact ratios, so those components are intentionally left flexible rather than inventing measurements. The USDA Food Safety and Inspection Service recommends turkey reach a minimum internal temperature of 165°F before serving.