SMOKED TURKEY BREAST RECIPE
A Perfectly Juicy, Wood-Fired Holiday Classic
KEY INFO:
Prep Time: 30 minutes (+ optional 8-24 hours brining)
Cook Time: 2-4 hours
Total Time: 2.5-5 hours
Servings: 4-6
Difficulty: Moderate
Dietary: Low-carb, Gluten-free optional
EQUIPMENT NEEDED:
• Smoker (pellet, charcoal, or gas)
• Meat thermometer (digital preferred)
• Large water pan
• Aluminum foil
• Sharp knife and cutting board
• Optional: Injection syringe
INGREDIENTS:
For the Turkey:
• 1 turkey breast (3-4 lbs/1.4-1.8 kg), bone-in
• 4 tablespoons (60g) unsalted butter, softened
• 2 tablespoons (30ml) olive oil
Basic Dry Rub:
• 2 tablespoons (30g) kosher salt
• 2 tablespoons (30g) coarse black pepper
• 1 tablespoon (15g) garlic powder
• 1 tablespoon (15g) paprika
Optional Brine:
• 1 gallon (3.8L) water
• 1 cup (240g) kosher salt
• ½ cup (100g) brown sugar
• 3 tablespoons (45ml) Worcestershire sauce
METHOD:
1. If brining, combine brine ingredients in a large container. Submerge turkey and refrigerate for 8-24 hours.
2. Preheat smoker to 250°F (121°C). Fill water pan.
3. Pat turkey completely dry with paper towels.
4. Combine dry rub ingredients. Coat turkey thoroughly.
5. Rub softened butter under the skin where possible.
6. Place turkey in smoker, breast side up.
7. Smoke until internal temperature reaches 160°F (71°C) (about 2-3 hours).
8. Wrap in foil with remaining butter and continue until 165°F (74°C).
9. Rest wrapped for 20 minutes before slicing.
CRUCIAL TIPS:
• Never smoke a partially frozen turkey
• Keep smoker lid closed – resist peeking!
• Always use a water pan to maintain moisture
• Let the turkey fully rest before slicing
STORAGE:
• Refrigerate within 2 hours
• Keeps 3-4 days refrigerated
• Freeze for up to 3 months
SCALING:
• Add 30-45 minutes per additional pound
• Maintain same temperature regardless of size
COMMON MISTAKES:
• Opening smoker too frequently
• Not using a water pan
• Slicing immediately after cooking
• Overcooking past 165°F
VARIATIONS:
• Try different wood chips (apple, hickory, cherry)
• Add herbs like rosemary and thyme to the rub
• Inject with butter mixture for extra moisture
• Spicier version: Add cayenne to rub
This recipe produces consistently juicy results with a beautiful smoke ring and crispy skin. Remember, patience is key – low and slow is the way to go!
