Smoked Turkey Breast
User Reviews
5
-
Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Servings
5
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Calories
368 kcal
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Course
Main Course, Dinner
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Cuisine
American
Smoked Turkey Breast
Description
This recipe uses a boneless turkey breast rubbed with a mixture of sugar, salt, black pepper, garlic powder, onion powder, and paprika. The flavored breast is smoked at 225°F until an internal temperature of 165°F is achieved, running approximately 40-45 minutes per side depending on thickness. Low-temperature smoking allows the turkey to cook evenly and slowly absorb smoky notes. After smoking, the meat rests wrapped in foil, causing juices to settle for moist slices. The garlic herb butter, made with melted butter and fresh herbs, can be added for extra richness and aroma. This method yields a tender turkey breast with balanced smokiness and seasoning without drying out.
Using boneless turkey breast simplifies slicing and serving. Testing different brands and considering brining can affect tenderness and flavor, though the rub alone yields a pleasing result.
Ingredients
- 3 lb. turkey breast boneless
Turkey Rub:
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Garlic Herb Butter:
- 4 Tablespoons butter melted, salted
- 1/2 to 1 teaspoon garlic powder
- 1 teaspoon rosemary minced, fresh
- 1 teaspoon thyme minced, fresh
Instructions
- Preheat the smoker to 225 degrees. We used the Traeger wood pellet blend.
- Place the turkey on the cutting board and prepare it by removing any skin. Pat the turkey breast with paper towels.
- Make the spice rub by combining sugar, salt, pepper, garlic powder, onion powder, and paprika in a bowl. Stir to combine. Coat the turkey breast with the spice rub by rubbing it in with your hands. You don't have to use all of the rub but try to get all of the turkey breast.
- Place the turkey breast on the smoker grill grate. Cook for 40-45 minutes per side or until the internal temperature reaches between 165 degrees F. Note: 165 degrees is the safe temperature for poultry. The exact time will vary depending on how large the breast is and how thick it is. I strongly suggest a meat thermometer to ensure it is fully cooked.
- Remove and wait 15 minutes before cutting to allow the juices to settle. Cover the turkey breast with foil to keep warm.
Garlic Herb Butter:
- In a microwave-safe bowl, melt butter. Stir in garlic and herbs. Drizzle over the sliced turkey breast and serve.
Notes
- Boneless turkey breasts offer easy slicing and uniform cooking compared to bone-in cuts.
- Using a meat thermometer is important to ensure the turkey reaches 165°F for safe consumption.
- Brining the turkey breast before smoking can increase tenderness and flavor infusion but is optional.
- Different brands produce varying textures and flavors; choose one that meets your preferences and availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 59g | 118% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 1098mg | 46% |
| Potassium | 677mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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