Perfect Smoked Turkey Breast Recipe
Tender, juicy bursting with flavor smoked turkey breast recipe. It's the perfect way to cook turkey for holidays, dinners, and more!
Servings: 12 servings
Calories: 149kcal
Ingredients
- 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 temp butter
Turkey Injection Marinade
- ¼ cup melted butter
- ¼ cup oil
- 3 tablespoon 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
- Thaw your turkey breast completely, rinse and pat dry. Mix your injection marinade ingredients together and fill syringe. Poke 1 hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.
- Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. Mix the rub spices together and rub all over bird, in cavity and in under skin also.
- Wrap turkey in cling wrap so it is completely covered and refrigerate 1 hour -24 hours. The longer the better!
- Preheat smoker to 225 and add turkey, breast side up, to the smoker. Insert probe and close lid. Allow smoker temp to raise 350, but not over. The turkey need to come to an internal temp of 165 degrees. Once internal temp of 165 is reached remove from smoker, and let rest for 20 minutes. Carve and serve!
Video
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Notes
Be sure to check the full post for more about smoking a turkey including serving ideas, how to store, and ingredient info.
- Give it time to marinate. Let the seasonings from the injection sauce and turkey breast rub marinate into this beautiful bird. We've made this several times and highly recommend letting it marinate for 24 hours but at least 1 hour if you are short on time.
- Experiment with different types of pellets. We are big fans of the mild flavor applewood pellets give smoked turkey but you can also use others!
- Use a thermometer to check the doneness. Smoking meats makes it difficult to tell visually when they're ready so your best bet is to use a thermometer. Cook it until the thermometer registers 165° F in the thickest portion of the turkey.
- Let sit before slicing. Give your turkey about 20-30 minutes after removing from the smoker before you slice it up. This allows all the juices to settle back into the meat and keeps your sliced turkey moist.
Nutrition
Calories: 149kcal | Carbohydrates: 2g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 45mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg