Description
This Perfect Smoked Turkey Breast recipe guides you through injecting flavorful marinade, applying a robust spice rub, and slow-smoking the turkey to juicy, tender perfection. Ideal for a celebratory meal, it yields a beautifully smoked bird with a crispy, seasoned crust and moist interior.
Ingredients
Scale
Turkey
- 1 large turkey breast
- 1 injection syringe
Turkey Rub
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic salt
- 1 tablespoon onion salt
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground pepper
- ¼ cup room temperature butter
Turkey Injection Marinade
- ¼ cup melted butter
- ¼ cup oil
- 3 tablespoons Worcestershire sauce
- ¼ cup water
- ½ fresh lemon, juiced
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Instructions
- Prepare the Turkey: Thaw your turkey breast completely, then rinse and pat dry thoroughly to ensure the marinade adheres well.
- Inject Marinade: Mix the injection marinade ingredients together and fill your injection syringe. Pierce the turkey breast with the needle, injecting marinade into several positions with minimal holes to evenly distribute flavor throughout the bird.
- Apply Butter and Rub: Rub the softened or melted butter all over the turkey, including under the skin and inside the cavity. Then, mix the rub spices and apply it evenly over the entire bird, again lifting the skin to spread under it and inside the cavity.
- Marinate: Wrap the turkey tightly in cling wrap and refrigerate for at least 1 hour but ideally up to 24 hours, allowing the flavors to penetrate deeply.
- Preheat Smoker: Preheat your smoker to 225 degrees Fahrenheit, preparing it for slow cooking.
- Smoke the Turkey: Place the turkey breast side up in the smoker. Insert a probe thermometer into the thickest part of the breast and close the lid. Maintain smoker temperature at or below 350 degrees Fahrenheit, allowing the turkey to cook until it reaches an internal temperature of 165 degrees Fahrenheit.
- Rest and Serve: Remove the turkey once it hits 165 degrees internal temperature and let it rest for 20 minutes to allow juices to redistribute. Carve and serve warm.
Notes
- Be sure to read the full post for additional tips on smoking turkey, serving suggestions, storage advice, and ingredient alternatives.
- Allow ample marinating time for best flavor infusion—24 hours is ideal, but 1 hour works if short on time.
- Try different wood pellets for smoking; applewood pellets provide a mild, pleasant flavor but feel free to experiment.
- Use a meat thermometer to verify safe doneness since color and texture can be misleading in smoked meats.
- Let the turkey rest after smoking for 20-30 minutes before slicing to keep the meat moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 95 mg
