Texas Turkey Breast Recipe by Robert Torres

We have the most interesting team and we’re always so impressed by their many accomplishments both in and out of the office. Robert Torres is no exception to that rule. As the owner of a side business, Torres Hot Mess BBQ & Catering, his weekends are often spent at the grill overseeing all forms of delicious offerings. For Thanksgiving, Robert has generously shared his favorite turkey recipe. Here’s what he had to say…

My favorite turkey would be slow smoked Texas Turkey Breast. I first use a simple brine that will keep the turkey moist and tender during the smoke time and season it with salt, pepper, garlic -(SPG) and a seasoning salt. Smoked turkey has become a favorite, especially around the holidays. 

Brine Recipe:

This is really simple recipe and I use it because it is the best way to keep the turkey moist and tender during the smoking process. Plus, this brine can not only be used for turkey but for any poultry. 

• 1 quart of water

• ½ cup of Kosher Salt

• ½ cup of brown sugar

• 4 large peeled garlic cloves

• 1 -2 bay leaves

• 1 tablespoon of black peppercorns

• 1 Orange Peel - Large Orange

• 1 Lemon Peel from 1 lemon

• 2 sprigs of fresh thyme

• 2 sprigs of fresh rosemary

• Turkey breast

Seasoned breasts cooking in the smoker

The secret to the brine is fresh herbs. Simmer all the ingredients in a pot with 1-2 quarts of water until all the ingredients blend together and dissolve. Let it cool completely. Once cool place the turkey breast in a container or brine bag. Pour all of the liquid into the container submerging the breast, cover and refrigerate overnight. At least 12 hours. When ready to smoke remove the breast and rinse it off. Pat it dry and get it ready to season. 

Smoke and Cook Process:

Seasoning the turkey breast is also very simple. I use salt, pepper, and garlic along with seasoning salt. 

I smoke the turkey breast in my Oklahoma Joe off set smoker with a combination of mesquite and oak wood. 

Cook time is usually 4- 5 hours at 250 degrees. Once the turkey breast reaches an internal temp of 150 degrees I will wrap it in foil. Breast side down on a few cubes of butter. Place back on the rack and continue smoking until the internal temp reaches 165 degrees. After wrapping it will be about 45 minutes to an 1 hour to reach 165.

Once reaching 165 remove from the rack and let it rest on the counter for about 15 minutes before slicing. 

Now, this Texas Turkey Breast can be served with just about any side dish imaginable. Around Thanksgiving, I will serve this with my "Moms" Cornbread Stuffing recipe and roasted sweet potatoes. I like to glaze the slice turkey with a Fischer & Wieser Roasted Raspberry Chipotle Sauce. 

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