Forget the tedious task of wrestling a whole turkey onto your smoker For an easier, more manageable smoked turkey option this holiday season, try a boneless turkey breast! The team at Meat Church has perfected a simple rub and brine that delivers incredibly moist, tender and flavorful smoked turkey breast every time.
Why Smoke a Turkey Breast?
Going with a turkey breast instead of a whole bird has some great advantages
-
Easier to manage – A breast is much easier to maneuver and get on/off the smoker, No heavy lifting!
-
Shorter cook time – A breast cooks faster, usually in 1-2 hours. Whole turkeys can take 8+ hours.
-
Less leftovers – Better portion control for a smaller gathering. A whole turkey provides a ton of extra meat.
-
More white meat – Turkey breasts are nearly all white meat, which many folks prefer over dark.
-
Beautiful presentation – The boneless breast slices and plates up nicely, showcasing the juicy meat.
Step-by-Step Smoked Turkey Breast Recipe
With just a simple brine and rub from Meat Church, you’ll have rave-worthy, juicy turkey breast coming off your smoker.
Ingredients:
- 1 bone-in turkey breast, about 4-7 lbs
- 1 gallon water
- 1 cup Meat Church Bird Bath Brine
- 2 tbsp Duke’s Mayonnaise
- Meat Church All Purpose Rub
Instructions:
-
Make the brine: Mix 1 cup Meat Church brine with 1 gallon water. Submerge turkey breast and brine 6+ hours.
-
Prepare the smoker: Heat smoker to 275°F. Use medium smoke wood like hickory or pecan.
-
Coat turkey breast with mayonnaise, then liberally season with Meat Church rub.
-
Smoke for 1-2 hours, until breast reaches 165°F. Baste with melted butter every 30 minutes.
-
Glaze last 15 minutes: Mix 1/2 cup honey, 1/4 cup mustard, and 2 tbsp rub. Simmer until thickened. Glaze turkey.
-
Let rest 15 minutes before slicing to serve. Enjoy!
Tips for Juicy Smoked Turkey Breast
-
Injecting the breast with broth or melted butter adds even more moisture.
-
Spritz with apple cider vinegar or chicken broth while smoking.
-
Monitor temperature closely to avoid overcooking. Use a meat probe.
-
Let rest a full 15 minutes before cutting for juicy results.
-
Carve across the grain of the meat for tender slices.
-
Save the backbone and trimmings to make turkey stock.
Picking the Perfect Turkey Rub
While basic salt and pepper gets the job done, a flavorful turkey rub really takes the breast to the next level. Meat Church makes several amazing options:
-
Holy Cow – A bold, peppery blend perfect for fans of Texas-style barbecue.
-
Honey Hog – For sweet and savory flavor with a hint of heat. A crowd pleaser!
-
Honey BBQ – A sticky-sweet rub balanced by smoky flavors. Kids love it.
-
Holy Voodoo – A Cajun-inspired rub with just the right kick.
-
Texas Sugar – A bright blend with citrus, brown sugar and warm spices.
No matter which you choose, Meat Church rubs infuse the turkey with incredible flavor. Apply generously for the best results.
Pair with Delicious Smoked Turkey Sides
A smoked turkey breast deserves some fitting holiday sides. Here are some favorites:
-
Fluffy mashed potatoes with turkey gravy
-
Cornbread stuffing or dressing
-
Roasted Brussels sprouts with bacon
-
Maple-glazed carrots and parsnips
-
Cranberry compote
-
Green bean casserole
-
Sweet potato casserole with pecan crumble
With an easy smoked turkey breast and the perfect sides, you’ll have an amazing holiday feast to enjoy. The Meat Church recipes result in juicy, tender and fool-proof turkey every single time.
Smokey Mo’s MenuSmoked Slow and Served Right Quick
Smoked Turkey Breast
FAQ
Is it better to smoke a turkey breast at 225 or 250?
325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.
How long does it take to smoke a turkey breast at 225 degrees?
- Preheat smoker to 225°F.
- Wash turkey well and pat dry. …
- Ingredients. …
- Place on middle rack of smoker and smoke for 4 ½ to 5 hours, about 45 minutes per pound, or until internal temperature reaches 165°F.
How do you keep a turkey breast from drying out when smoking?
Brining is a great way to ensure your smoked turkey breast stays juicy, no matter what. You can choose between a wet brine or dry brine.
Why is my smoked turkey breast tough?
If you cook it too long, the breast meat has coagulated; if you don’t cook the bird long enough, the dark meat is still tough and chewy. Harold McGee, a food science writer, indicates aiming for 155 – 160 F in the breast, but you want 180 degrees or above in the leg.
Can you smoke a turkey breast on a beer can?
Cooking a turkey breast is a great alternative to smoking a turkey for your Holiday meal. It’s great when you are only feeding a couple people or just want some white meat. In this recipe we smoke a bone-in turkey breast on a beer can chicken holder for great presentation.
How to cook a smoked turkey breast?
First, you need to pat the turkey dry with paper towels. This is going to give you a much better sear once it’s seasoned. Then drizzle the olive oil over the turkey and rub it all over. Next, rub the turkey breast well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Finally, rub it with the minced garlic to finish.
How do you cook a turkey breast with meat church pellets?
In the video above we used the Limited Edition Meat Church pellets. Prepare the turkey breast Season the turkey breast all over with Meat Church Garlic & Herb. This is a delicate seasoning and it usually takes a liberal application. Smoke the turkey at 275 degrees. Baste with butter periodically with melted butter.