Best 5 Smoked Whole Turkey Breast Recipes

SMOKED WHOLE TURKEY BREAST

Steps:

• Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
• Unwrap turkey breast and pat dry with paper towels.
• Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
• Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
• Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
• Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
• Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
• Slice and serve warm.

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

HICKORY SMOKED TURKEY BREAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

SMOKED TURKEY BREAST

Steps:

• Dry the turkey breast: Remove the turkey from the brine and place it on a wire rack set over a baking sheet. With a paper towel, remove any residual salt and brine ingredients from the turkey. Discard the brine. Place the turkey in the refrigerator uncovered for 24 hours. This will help the skin to dry out and crisp when smoked.

SMOKED WHOLE TURKEY

Steps:

• Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
• Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
• Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
• Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
• Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.