Smoked Turkey Breast

Brined, rubbed and smoked turkey breast.

5 from 1 vote

$15

Prep Time 1

Cook Time 45

Resting Time 20

Total Time 1 1 5

Course Main Course

Cuisine American

Servings people

Calories 239 kcal

Equipment

medium saucepan - for making the brine
large stainless steel saucepan with lid - for brining the turkey breast
Smoker or BBQ Pit
quality oak lump charcoal
baking sheet with grate
digital thermometer
cutting board
kitchen knife
basting pot
basting brush

Ingredients

3 pounds turkey breast - 2 breasts, skin on, uncooked
2 cup Poultry Rub
¼ cup butter
½ cup Turkey Stock

Instructions

For the brine

Prepare a batch of Citrus Poultry Brine, and brine the turkey breasts overnight.
Thoroughly rinse brine from the turkey breast with cold water. Drain and dry completely using paper towels.

For the rub

Prepare a batch of Poultry Rub
Generously apply poultry rub to all sides of the meat.
Slice the lemons and oranges that were used in the brine, and place below the racks in your trays. Rest the breasts on the rack, allowing them to warm to rooom temperature while you heat up the smoker.

Basting the turkey breast

Melt ¼ cup butter in a small saucepan.
Add ½ cup homemade Turkey Stock. If you don't have turkey stock, chicken stock will do just fine.

Smoking the turkey breast

Bring smoker up to at least 275 - 320 degrees. When the smoker is ready, insert a digital thermometers into the thickest part of each breast. Place the trays with the turkey breasts into the smoker. Smoke until internal temperature reaches 165℉, basting only once or twice during the cook. Be careful not to lose too much heat or to wash off the rub. Remove the turkey from the smoker, cover with foil and rest for at least 20 minutes before carving.

Notes

This is not a typical slow and low smoke. It's more like roasting in the bbq pit. This method imparts a great smokey flavor, but will not dry out the breast meat. The turkey skin will be crispy, not rubbery. The turkey meat will be moist and delicious.

Nutrition