Best Smoked Turkey Breast Recipe – Smoked turkey breast is a delicious turkey recipe that’s perfect for the holidays, yet small enough for a dinner party or small chef. Tender turkey covered in a layer of delicious rub. The turkey breast is smoked in an electric smoker for the best smoky flavor.
Plus, we’ve included instructions on how to make smoked turkey gravy using turkey breast gravy. It has a delicious flavor and is perfect for pairing with turkey.
Best Smoked Turkey Breast Recipe
This simple smoked turkey recipe is super easy to make. All you need are a few simple ingredients and you’ll find that there’s very little prep work involved in this turkey recipe. The result is a tender turkey breast with plenty of flavor from the smoked meat. electric smoker
The Best Smoked Turkey Breast
The sauce that goes with it is out of this world. The seasoning rubbed on the turkey is poured into the seasoning that collects in the skillet. Use this broth to make the sauce, and it’s delicious. Plus, the perfect hint of smoky flavor.
We often smoke our entire Thanksgiving dinner. Some of our favorite recipes are Smoked Stuffing, Smoky Dinners, Smoky Cheesy Potato Casserole, and Smoky Apple Pie!
Don’t forget to make a batch of our famous Smoked Snack Mix, perfect for an afternoon snack. It’s also great for any party, game night, or tailgating.
If you’d rather skip the (very useful, I think) tips and tricks, cooking essentials, and similar recipe ideas—and skip straight to this deliciously easy recipe—just scroll to the bottom of the page where you’ll find it to print. prescription card.
The Best Smoked Turkey Breast Recipe
You’ll want to smoke the turkey for about 4 hours and make sure it reaches an internal temperature of at least 160 degrees.
During the last hour of smoking, you’ll cook the turkey by basting the meat from the bottom of the pan.
You can, but I really enjoy the flavor of turkey. It also locks in moisture and really locks in that flavour.
We recommend apple, cherry, or walnut grains. The apples will give a light, sweet smoky flavor, while the cherries will give a more smoky flavor with a tart, sour taste, and nutty notes.
Brined Hickory Smoked Turkey Breast
Correct! Do all your cooking in the smoker. These are the perfect smoked turkey recipes!
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Calories: 599.38 kcal (30%), Carbs: 7.76g (3%), Protein: 57.3g (115%), Fat: 39.45g (61%), Saturated Fat: 13.88g (87%), Cholesterol: 181 mg. . (61%) Sodium: 1336.25 mg (58%) Potassium 130.13 mg (4%) Fiber: 0.53g (2%) Sugar 0.1g Vitamin A: 68 477 IU (10%) Vitamin C: 8.22 mg (10%) Calcium: 17.64 mg (2%) Iron: 0.9 mg (5%)
Smoked Boneless Turkey Breast Recipe
We are not nutrition experts and recommend that you consult a nutritionist for accurate nutritional information. The information in the feeder is calculated by the software and there is room for error. If you need an exact calculation, I recommend running the ingredients through your favorite nutrition calculator.
Welcome! We’re Jason and Julie! We focus on easy and simple recipes that everyone can enjoy with the smoker and the whole family! Sweet and savory, smoked turkey breast is perfect for something a little different at your next meal, but you don’t have to wait. Delicious all year round!
Smoked turkey breast is a great Thanksgiving or Christmas dinner option for a smaller crowd. A typical full breast will feed 6-8 people with all the white meat most people prefer. It also takes just 3 to 3 hours to pull a bone out of a turkey breast, about half the length of a full-size turkey.
I recommend using boneless pieces in my smoked turkey breast recipe. The bones will provide a barrier to prevent the meat on the bottom of the turkey from drying out, resulting in a juicier final product.
Texas Smoked Turkey Breast Pellet Grill
Look for a whole turkey breast with skin on and inside. It includes both breasts with rib meat and some wings. It is usually wrapped in plastic and sold frozen with the whole turkey. They generally range from 5 to 7 pounds.
The turkey breast was pre-treated with brine, so I didn’t drain it or inject it. If you are
If you want to inject or inject turkey breast, be sure to choose turkey breast that is not fermented. I have provided more details on this at the bottom of the post.
For a smaller block, use 2 to 3 pounds of turkey bone. These will feed about 4 people. Just adjust the cooking time accordingly. Avoid roasting smaller, packaged turkey breasts.
Ultimate Smoked Turkey Recipe (how To Smoke A Turkey)
If the turkey breast has been frozen and time allows, place the turkey in its original package in a roasting pan or baking dish, trimming the edges. Then put it in the refrigerator for 1-2 days to thaw.
If you need to speed up the process, submerge the turkey, still in its original packaging, in a sink or refrigerator filled with cold water. Change the water every 30 minutes until it dissolves, about 3 hours.
I like to keep my smoked turkey rub pretty simple, but I’ve included a few options below to customize it to your taste. In a small bowl mix:
Cover the turkey with 1 tablespoon of olive oil. Then spread the rub evenly all over the turkey.
Succulent Smoked Turkey Recipe
I prefer sweet fruit woods such as apple wood for smoked turkey. Cherries are another good choice, but they are more aggressive than apples. For a richer flavor, pecans are a good choice.
I use a Weber Smokey Mountain stove that smokes charcoal, so I use wood chips for smoking. If you’re smoking on a kettle grill or kamado-style grill like Big Green Egg, you’ll also want to use chops.
Avoid wood chips, which tend to burn very quickly unless you’re using a gas grill with a smoke box.
If you’re making smoked turkey breast on a Traeger grill or other pellet grill, you’ll need to use pellets made from one of these trees.
Smoked Turkey Breast {bone In}
Gently and slowly smoking a turkey can result in a tough, leathery skin because the fat in the skin does not build up quickly enough to form a crispy skin. Turkey also lacks the fat and connective tissues like pork or brisket, which tend to fall apart when cooked for too long. This is why I like to smoke the turkey a little hotter than you do on these cuts.
Aim for an oven temperature of around 275°F, but a 10-15°F difference won’t make much difference in the end result.
At this temperature, plan on about 25 minutes of cooking time per pound. Always plan for an extra 30 minutes or more of buffer. Exact times will vary depending on your condition and the type of meat.
After the wood of your choice and smoker has been heated to 275 degrees Fahrenheit, add a few pieces of wood to the smoker. Then place the marinated turkey breast on the grill.
Our Best Thanksgiving Turkey Breast Recipes Your Guests Will Gobble Up
When smoking any meat, I recommend using a digital thermometer with probe for meat and another thermometer for oven temperature. I use a Thermo Works Si gnals thermometer. Insert the thermometer probe into the deepest part of the meat, then close the lid.
The USDA recommended cooking temperature for turkey is 165 degrees Fahrenheit. However, it is safe to cook food at 150 degrees Fahrenheit if it is kept at that temperature for at least 4 minutes. This is why I recommend removing the turkey from the smoker at about 160 degrees Fahrenheit to retain more moisture.
When you get close to the final temperature, check both sides of the turkey with an instant-read thermometer. I use an rm owor ks Therma pen to get an accurate temperature reading.
Once the turkey is hot, remove it from the smoker and tent with aluminum foil. Let the meat rest for 20 minutes before cutting it.
Smoked Whole Turkey Breast
To carve the turkey, you cut it from the breast and leave the bones in place. I recommend thin slices for this method. Or you can cut the whole breast off the bone and make slices. You can make thick or thin slices this way.
Transfer the smoked turkey slices to a serving platter. Smoked turkey goes great with traditional Thanksgiving and holiday sides like stuffing, sweet potatoes, and mashed potatoes. It also goes perfectly with traditional barbecue sides like baked beans and potato salad. But my favourite
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