Smoked Turkey Breast Recipe

A smoked turkey breast is a fantastic choice for a juicy, flavorful meal, especially if you want a quicker cook than a whole turkey! Let’s dive into a detailed recipe for smoked turkey breast that’s perfect for any occasion.

Ingredients

• 1 whole turkey breast (bone-in or boneless, 4-6 pounds)
• 1/4 cup olive oil or melted butter
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
• 1/2 cup apple juice or apple cider (for spritzing)
• Wood chips or chunks (applewood, cherry, or hickory work well)

Instructions

1. Prepare the Turkey Breast

If your turkey breast is frozen, ensure it is fully thawed before starting. Rinse the turkey breast under cold water and pat dry with paper towels. Trim any excess fat or skin from the turkey breast to help it cook evenly.

2. Season the Turkey Breast

In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, and cayenne pepper (if using). Rub the turkey breast all over with olive oil or melted butter to help the seasoning stick and create a delicious crust. Generously apply the seasoning mix to the turkey breast, covering all sides for maximum flavor.

3. Prepare the Smoker

Preheat your smoker to 225°F (107°C). Use an indirect heat setup for an even cook. Add your choice of wood chips or chunks. Applewood and cherry wood provide a sweet, mild smoke, while hickory adds a stronger, more robust flavor.

4. Smoke the Turkey Breast

Place the seasoned turkey breast on the smoker rack, skin side up. Smoke the turkey breast at 225°F, aiming for an internal temperature of 160°F (71°C). This will take about 2.5 to 4 hours, depending on the size of the breast and your smoker’s consistency.

5. Spritz the Turkey (Optional)

To keep the turkey breast moist and enhance flavor, spritz it with apple juice or apple cider every 45 minutes to an hour. This also helps develop a beautiful, flavorful crust on the outside.

6. Rest the Turkey Breast

Once the turkey breast reaches an internal temperature of 160°F, remove it from the smoker. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. During this rest period, the internal temperature will rise to the perfect 165°F (74°C).

7. Slice and Serve

After resting, slice the turkey breast against the grain for the most tender cuts. Serve it with your favorite sides and enjoy!

Tips for Smoking Turkey Breast

• Monitor Temperature: Use a meat thermometer to keep track of the internal temperature. This ensures the turkey breast is cooked perfectly without drying out.
• Brining Option: For extra juicy turkey, consider brining the turkey breast in a saltwater solution (1 gallon of water to 1 cup of kosher salt) with herbs and spices for 12-24 hours before smoking. This adds moisture and flavor.
• Basting: Besides spritzing, basting with melted butter during the smoking process can also help maintain moisture and add flavor.