Smoked Whole Turkey Breast Recipes

SMOKED WHOLE TURKEY BREAST

Steps:

• Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
• Unwrap turkey breast and pat dry with paper towels.
• Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
• Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
• Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
• Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
• Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
• Slice and serve warm.

HICKORY SMOKED TURKEY BREAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS

Steps:

• Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
• Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
• Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
• When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Insert the probe into the thickest part of the turkey breast. Place the pan with the turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
• Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
• Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!

SMOKED TURKEY BREAST RECIPE | SIP BITE GO

Steps:

• Preheat the Traeger grill or whatever smoked you're using to 225 degrees F. Make sure there are enough pellet wood chips in the smoker to last a few hours and you have a drip pan in place. In this demo, the Traeger wood pellet blend was used, but Maple, Hickory, and Cherry pellet wood chunks are good options, too.
• Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside.
• Place turkey breast on a work surface and pat turkey breast dry with paper towels. Coat all over with melted butter by using your hands to massage the butter into the turkey breast.
• Season the turkey with the poultry seasoning (use as much as desired - in this Traeger demo, all of the seasoning was used). Use your hands to massage the seasonings into the turkey breast.
• Place your turkey breast on the smoker grill grate and cook for 40 - 45 minutes per pound, until the internal temp reaches 160°F. You may find that some recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.
• The exact smoked turkey breast time will vary based on how large of a turkey you're smoking. Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F (note: 165°F is the official safe temperature, removing it at 160°F in theory allows time for the turkey to keep cooking up to temperature). Remove from heat.
• Wait at least 20-30 minutes before slicing so the juices can settle. You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature.

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.