Moist, flavorful, and perfectly tender Smoked Turkey Breast makes a simple and incredibly tasty meal, down to the bone! The best part about it is that it's super easy to make! This fantastic recipe will surely steal the show, whether it's for a summer cookout or a holiday feast.
seasoning of choice,Creole, poultry, blackened, or Italian seasoning
Prepare the Turkey Breast
Get the Turkey Ready - Remove turkey breast from packaging and put it on a baking sheet.
Brine the Turkey Breast - Let it brine for around 3-4 hours. (Rule of Thumb: Let the turkey breast sit in the brine for an hour per pound.) Once done, take it out and remove the excess moisture.
Dry It - Let it sit in the fridge for a minimum of three hours or preferably overnight. Do not cover it; let it air-dry. You can omit this part and proceed with the spices if you're in a rush.
Preheat the Smoker: When ready to smoke, preheat the smoker to 250℉/120℃, using wood of choice.
Season The Turkey Breast
Season - Place the turkey breast in a large bowl with all the spices and then drizzle with oil. (Feel free to use your preferred seasoning if that's what you have on hand.)
Placement - You can place turkey breast directly on the smoker racks.
Smoking the Turkey
Trap the Heat - Cover the smoker, smoke the turkey breast for about 90 minutes, and then move it around for even cooking. Some parts of the smoker can be hotter than other parts. Use your best judgment.
Check the Temperature - Smoke until the turkey breast reaches an internal temperature of 165℉/75℃, ensuring the thermometer doesn't touch the bone.
Remove and Serve: When the turkey is done, remove it from the smoker and immediately pair it with the cranberry sauce and a side of mashed potatoes.
Don't wash the turkey: Surprise, right? Water can spread bacteria that the heat would usually kill. And you don't want to contaminate your turkey. But do make sure to wash your hands well.
Temperature, not jiggle: Whether the meat jiggles or wiggles to the touch is not a good indication that it's done. It's much better to use an instant-read thermometer, so you're sure the internal temperature has reached at least 165℉/74℃. Then you know it's done. You can actually take it out of the smoker once it gets to 160℉/72℃, and the residual heat will continue to cook it.
Use within two days - Once you thaw the turkey breast, it's best to cook it within two days for quality and freshness.
As with most raw food, it shouldn't smell like anything at all. So of you get a hint of rotten eggs or sulfur, steer away from that.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.