Smoked Turkey Breast
A tender, juicy turkey breast coated in a savory spice rub and slow-smoked to perfection.
Ingredients
- 1 boneless turkey breast 3 lb / 1.4 kg
- 1 tbsp olive oil 15 ml
- 2 tbsp unsalted butter melted, 30 g
- 1 tsp salt 5 g
- 1 tsp garlic powder 5 g
- 1 tsp onion powder 5 g
- 1 tsp paprika 5 g
- 1 tsp brown sugar 5 g
- ½ tsp dried thyme 1 g
- ½ tsp black pepper 1 g
- ½ tsp poultry seasoning 1 g
Instructions
- Preheat your smoker to 225°F (107°C). While it heats, combine the salt, garlic powder, onion powder, paprika, brown sugar, thyme, black pepper, and poultry seasoning in a small bowl.
- Pat the turkey breast completely dry with paper towels. Rub the olive oil all over the surface of the turkey.
- Sprinkle the spice mixture evenly over the turkey, pressing it into the meat. Make sure to cover all sides.
- Place the seasoned turkey breast directly on the smoker grate, skin-side up. Smoke for 90 minutes.
- After 90 minutes, brush the turkey with the melted butter. Increase the smoker temperature to 350°F (177°C).
- Continue to cook until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). This will take another 60 to 90 minutes, depending on your smoker and the size of the breast.
- Remove the turkey from the smoker and place it on a cutting board. Let it rest for 15 to 20 minutes before slicing.
- Slice the turkey against the grain to serve.
Notes
Food Safety: Poultry is safe to eat when it reaches an internal temperature of 165°F (74°C). Always use a meat thermometer for an accurate reading.
Wood Choice: Apple, cherry, or hickory wood chips or pellets pair well with turkey.
Turkey Netting: If your turkey breast comes in netting, it is best to leave it on during smoking to help it hold its shape.
Resting is Key: Do not skip the resting period. It allows the juices to redistribute throughout the meat, keeping it moist.