Get Perfectly Smoked Turkey Breast Every Time With Your Oklahoma Joe Smoker

As a passionate barbecue enthusiast and Oklahoma Joe smoker owner, I’m always looking for new recipes and techniques to master. Recently, I set my sights on smoking turkey breast, determined to achieve tender juiciness with a lovely smoky flavor. After plenty of trial and error, I’ve dialed in a foolproof method for smoking turkey breast on the Oklahoma Joe that I can’t wait to share.

The key to succulent smoked turkey breast is brining. This simple process of soaking the meat in a seasoned saltwater solution infuses it with flavor and moisture. Brining makes it nearly impossible to dry out the lean turkey breasts during the long smoking time. I like to brine mine overnight but even just a few hours will make a difference.

An easy brine of water, salt, brown sugar, onion, thyme, and peppercorns adds wonderful flavor complexity. The salt penetrates the meat to alter its structure so it can retain more moisture. The sugar caramelizes slightly during smoking to promote browning. Aromatics like onion, thyme, and pepper round out the taste profile.

After rinsing off the brine, I coat the turkey breasts with a flavorful dry rub before smoking. The rub contains paprika for color and taste brown sugar for caramelization, dried onion and garlic for aroma oregano for herby flavor, and black pepper for a bit of spicy heat. The rub forms a tasty, textured bark on the surface of the smoked meat.

One of the best things about cooking on an Oklahoma Joe is getting perfect smoky flavor from real hardwood. For turkey, I like using milder woods like cherry, apple, or pecan. The relatively low smoking temperature and extended cooking time let the smoke permeate into the meat.

To prevent the lean turkey breasts from drying out during smoking, frequent basting is essential. Every 30 minutes, I glaze the turkey with melted butter to keep the exterior moist and promote browning. The butter also picks up smoky flavors as it cooks.

With the lid thermometer on my Oklahoma Joe, it’s easy to monitor the temperature inside the smoker. I aim to smoke the turkey breasts around 275°F, which takes 2-3 hours for them to reach an internal temperature of 165°F.

When done the turkey is a gorgeous mahogany color the rub has formed a crisp, flavored bark, and the meat is fall-apart tender. Slicing into the turkey reveals smoke rings in the moist, juicy meat. Side dishes like mac and cheese, roasted vegetables, or cornbread make perfect hearty pairings.

While smoking an entire turkey is great for holidays, quick weekday meals are easy with just the boneless turkey breast. The brining and smoking method works the same for a whole bird or parts. Leftover smoked turkey also makes incredible sandwiches, salads, casseroles, and more.

With my Oklahoma Joe smoker, it’s simple to achieve competition-worthy smoked turkey breast year round. Let the savory wood-fired flavor transform your turkey into something truly special. Juicy, smoky, and full of flavor, this turkey breast recipe should be part of every griller’s repertoire.

Here are some key tips for smoking turkey breast success with your Oklahoma Joe:

• Brine overnight in a salt, sugar, aromatic solution to infuse flavor and moisture
• Coat with a flavorful dry rub containing paprika, brown sugar, onion, garlic, oregano, pepper
• Use milder wood like cherry, apple, pecan to impart subtle smoky flavor
• Smoke around 275°F until the internal temperature reaches 165°F
• Baste frequently with melted butter to prevent drying out
• Allow to rest before slicing to retain juices

With minimal hands-on time, you can enjoy insanely delicious smoked turkey breast perfect for sandwiches, salads, or plated entrees. The Oklahoma Joe enables backyard pitmasters to achieve competition-worthy results through proper technique. I hope you’ll give this recipe a try soon and discover just how incredible smoked turkey can be!