Smoked Turkey Breast

"Southern Living"
 
Download
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Little_Sister photo by Little_Sister
Ready In:
5hrs 20mins
Ingredients:
6
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Soak wood chips in water 12 hours.
  • Combine salt and the next 3 ingredients; rub mixture over turkey breast.
  • Prepare smoker by following manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15-20 minutes.
  • Drain wood chunks, and place on coals.
  • Place turkey on upper cooking grate; cover with smoker lid.
  • Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing.

Questions & Replies

  1. Please explain to a friend why you are supposed to soak the wood chips
     
  2. do you put it in a pan in the smoker? Wrap it in foil at all?
     
  3. How long should you smoke a 6 lb turkey breast in a masterbuilt smoker???
     
Advertisement

Reviews

  1. Mostly followed recipe with a few additions. Mixed seasonings well in a shaker. In addition to the outside of the breast, I also sprinkled and rubbed the seasoning under the skin and then sprinkled it on the inside, too. To keep it moist, we put a drip pan in the smoker, with about 2 inches of liquid (any liquid would do but we used a combination of water, beer and chicken broth) then placed the turkey on the grate directly above the pan, adding more liquid as needed. I've never been a big fan of turkey but this recipe has changed my mind. This was the most flavorful and moist turkey I've ever had!
     
  2. Made this for the first time tonight and it was fantastic. This is about the third smoked turkey breast recipe I've tried, and it was by far the easiest - no brining, no prep the day before, just season it and cook it! I used the seasoning as stated but smoked with applewood chips instead of hickory. Wonderful flavor! I also used @Little_Sister's suggestion of water, chicken stock and beer in the moisture/drip pan. This was the moistest, most tender turkey I've ever had - I could cut it with a plastic fork. After allowing the bird to rest, we sliced it and ate it warm. The best. And, with an 8-pound bird we'll have plenty of leftovers to eat cold. Highly recommended!
     
  3. Yesterday, I smoked two 1/2 turkey breasts at the same time in my smokin tex smoker. One was using this recipe, and the other required brining in apple cider with salt, sugar and more. This recipe was simpler, easier, cheaper, and less time consuming during preparation. The result, when we had smoked turkey breast, mayo, cranberry sauce sandwiches on sour dough, both my wife and I agreed that this version tasted better. Today, when the meat was filleted off the ribs, we could not tell the difference - both were excellent. We will go with the easier and cheaper recipe. Thanks. Dave in Portland
     
  4. Came out perfect. Perfect pink smoke ring around inside. I covered with a glaze made up with Jack Daniels brown sugar, ketchup, and red peppers and poured over entire breast at temp 140 letting it sit on yop for remander of time. Jucicy favorable and a hugh hit with all who dined with us.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes