Whole smoked turkey breast that is tasty and easy to make in just a few steps! This smoked turkey doesn’t have a bone in it, so there’s no need for extra planning or mess. For smoking, a dry rub on the turkey and a few hours in the smoker make the tastiest, most juicy turkey breast ever! I love this with a squash casserole topped with Ritz crackers, which is like heaven.
One thing about turkey: people either love it or “meh” it and really love sides. I usually agree with the “sides are better” camp (lol), unless the turkey is really, really good.
(But if you don’t have a smoker, I also have a really, really good roasted turkey breast and whole roast turkey that you can’t go wrong with!)
I LOVE smoking turkeys for Thanksgiving or Christmas. It’s great because the oven can be used to bake side dishes, and because the smoker works slowly and low, the turkey stays very juicy and flavorful. [feast_advanced_jump_to].
Smoking a turkey can result in an incredibly flavorful, juicy bird when done right. However, it’s easy to dry out and overcook a turkey if you aren’t careful. Follow these tips and techniques to ensure your smoked turkey stays moist and delicious from the inside out.
Choose the Right Turkey
Opt for a fresh, not frozen turkey whenever possible. Fresh turkeys have not been previously frozen, which can damage the cell walls and cause the turkey to dry out quicker when cooked. If using a frozen bird, make sure to thaw it properly in the refrigerator for 2-3 days before smoking.
Also try to select a smaller turkey, ideally 12 lbs or under The breast meat in particular on larger birds dries out quicker A smaller turkey will cook more evenly throughout.
Dry Brine the Turkey
Dry brining is a simple but highly effective technique to boost flavor and moisture. To dry brine, simply rub salt all over the turkey, including under the skin. Use about 1 tablespoon kosher salt per pound. Place the salted bird in the fridge and let sit overnight or up to 24 hours. The salt will season the turkey and also draw moisture out from the deeper tissue to the surface where it is reabsorbed, keeping the meat incredibly juicy.
Smoke at a Low Temperature
The biggest mistake people make when smoking turkey is using too high heat. High heat from grilling or smoking causes the outer areas of the breast and thighs to overcook and dry out before the interior is done. Instead, keep your smoker or grill at a steady 325°F or less. The turkey will take longer to cook, but the low and slow method allows the inside to finish safely without drying out the outer portions.
Use a Meat Thermometer
Relying on cooking times alone leads to overcooked turkeys. Instead, monitor the internal temperature in multiple spots. Insert an instant read thermometer into the thickest part of the breast and thigh, without touching the bone. The breast should reach 160°F and thighs 175°F when done. If they are under, continue smoking and check again in 15 minutes. This prevents overcooking.
Maintain Moisture While Cooking
Place a drip pan filled with water underneath the turkey while it smokes. The evaporating water keeps the turkey moist and helps regulate the temperature. You can also place aromatic herbs and onion in the cavity which impart flavor. Just don’t pack the cavity too tight, as airflow is important.
Let Turkey Rest before Carving
Be sure to let the smoked turkey rest 15-20 minutes before slicing into it. This allows the juices that have been driven to the center during cooking to redistribute back out towards the edges. If you slice too soon the juice will spill out and the meat will dry. Resting makes all the difference.
Carve Properly
Carve the smoked turkey by removing the legs and breasts individually before slicing. This allows you to cut the breast meat properly against the grain so it stays tender and moist. Carving the whole turkey often means cutting with the grain, making breast meat chewy.
Make Turkey Gravy
A flavorful gravy made with the turkey drippings adds needed moisture back to the smoked meat when serving. While the turkey rests, make a simple gravy by sautéing aromatics like onion and garlic, adding flour to make a roux, then whisking in the flavorful pan drippings. Season to taste.
Smoking a turkey may take more time and attention than roasting, but the payoff of juicy, seasoned meat is well worth it. By brining, smoking slowly at a lower heat, monitoring temperature, letting it rest, and carving properly, you can enjoy incredibly moist turkey with crisp skin and tender meat infused with delicious smoke. Follow these tips and you’ll never have to suffer through dry turkey again.
Serving and Leftover Storage
To cut your turkey breast into slices, cut each side off the bone with a sharp knife. You’ll need to do this twice. Then, cut thin slices across the turkey breast.
Turkey leftovers stay fresh in the fridge for about 4 days, which is a little longer than roasted turkey because the meat doesn’t dry out as quickly. I also sometimes freeze smoked turkey to get out later and use in chili or on sandwiches.
SERIOUSLY this the most delicious, flavorful, juicy turkey breast youll ever eat. You will love it.
Note that sometimes with smoked turkey (and other meats), itll look a little pink on the inside. Its not raw. Its just. what happens when you smoke things. It has to do with the conversion in the meat of nitrites to nitrates. I looked it up!.
Enjoy this smoked turkey breast! It’s easy to make, tastes great, and leftovers stay fresh for a long time in the fridge (it won’t dry out as quickly as roasted turkey), or you can freeze it and use it for sandwiches later.
Turkey Dry Rub for Smoking Ingredients
For this smoked turkey breast rub I use onion powder, garlic powder, salt, sugar, and chili powder. This is a dry rub mixture that I use on fish, chicken, and anything grilled, smoked, or broiled. If I do say so myself, it’s a really good homemade blackening seasoning to keep on hand at all times.
I have had a fairly inexpensive smoker for YEARS and we love it. Its also possible to turn a gas grill into a smoker – there are Youtube videos for everything. We always make sure we have an extra full propane tank, wood chips, etc. before we smoke a turkey.
- Smoker
- Candy Thermometer
- Wood Chips
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
How do you keep a turkey moist when smoking?
Should I wrap a turkey when I smoke it?
Should I spray turkey while smoking?
Will a turkey dry out in a smoker?
How do you keep a smoked turkey warm?
Another method of keeping your smoked turkey warm is to cover it in aluminum foil and place it in a warmed oven. This method may result in a turkey that is dried out, so be sure to keep the temperature of the oven extremely low. Why Should You Keep Your Smoked Turkey Warm?
How do you cook a smoked turkey?
After brining the turkey, dry it with a paper towel. Apply a 50/50 mix of kosher salt and black pepper, as well as paprika, garlic powder, and onion powder to the turkey. Preheat your smoker to 325° F and use apple, cherry, or pecan wood. After 1 1/2 hours, check the color of the turkey. Once it is dark, tent the turkey in aluminium foil.
Why does a smoked turkey turn out dry?
The most common reason a smoked turkey will turn out dry, and that is overexposure to high temperatures. Turkey is lean white meat with very little fat or collagen, which is why it dries out easily. Fattier cuts of meat are able to remain moist for longer because the fat and collagen melt during the cooking process, and the result is juicy meat.
Can you smoke a turkey without a thermometer?
As with other smoked roasts, a good practice is to wrap the bird in a towel and place in a dry cooler for an hour or two. Meat thermometers are your best friend when smoking a turkey, and if you don’t have a good thermometer, you are operations in the dark.
How to cook a Turkey stall in a smoker?
Therefore, it’s best to plan the stall into your cook and allow more time. You can push meat through the stall by wrapping in foil and increasing the temperature of your smoker, but if you do this, be careful not to dry out the meat. Avoid wrapping turkey because the skin will soften and taste like rubber.
How do you rub a smoked turkey?
A simple smoked turkey rub you can use is: Mix all your ingredients together, then spray your turkey with oil to help the rub stick and the skin to crispen. For more ideas check out our round-up of the best turkey rub recipes. 6. Give yourself enough time to brine Brining your turkey is an important step if you want maximum juiciness and flavor.