Smoked Whole Turkey Breast

⏱ 275 mins 🍽 ['8', '8 servings'] 🌶 american 🏷 Main course

This recipe guides you through preparing a succulent smoked turkey breast, ideal for a family dinner or for sandwiches. A bone-in breast is coated with a butter rub featuring steak seasoning, smoked paprika, and onion powder before being smoked low and slow. The process takes around 4 hours, followed by a resting period to ensure the meat is perfectly cooked and tender. It serves eight people.

Smoked Whole Turkey Breast

Ingredients

  • wood chips of choice, soaked in water
  • water as needed
  • 8.75 pounds bone-in turkey breast
  • 2 tablespoons unsalted butter, at room temperature
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon Montreal steak seasoning (such as McCormick®)
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon freshly ground black pepper
  • disposable drip pan, if desired

Method

  1. Set your smoker to preheat at 350 degrees F (175 degrees C). Drain the soaked wood chips and add them to the chip pan, then pour in water as the manufacturer directs.
  2. Take the turkey breast from its packaging and pat the surface completely dry using paper towels.
  3. Mix the room temperature butter with the kosher salt, Montreal steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to form a seasoned butter.
  4. Carefully loosen the skin from the meat of the turkey breast. Spread roughly a quarter of the seasoned butter under the skin on each side, then rub the rest all over the outside of the breast.
  5. Position the turkey breast directly onto a smoker rack. If suggested, place a disposable drip pan on the rack below, ensuring it does not touch the chip or water pan.
  6. Secure the smoker lid, reduce the heat to 225 degrees F (105 degrees C), and smoke for 3 1/2 to 4 hours. Top up wood chips and water as required during this time.
  7. Check the internal temperature with a meat thermometer. Continue smoking until it reaches 155 to 161 degrees F (68 degrees C to 71 degrees C). Then wrap the breast tightly in heavy-duty foil, bundle it in thick towels, and let it rest for about 45 minutes. The residual heat will bring the final temperature to 165 degrees F (74 degrees F).
  8. Cut the turkey breast into slices and serve it while still warm.

Nutrition (per serving)

Calories610 kcal
Fat6 g
Protein130 g
Sodium820 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorBibi