Recipes for Smoked Turkey Breast

Smoked Turkey Breast

Smoked Turkey Breast is one of the most popular recipes among everyone in the food world. You can see how easy the preparation and smoking process. You will realize, How easy to barbecue some salt and pepper Tender, Juicy Smokey and Delicious Recipes for Smoked Turkey Breast.

Let’s get fired up and get started.

Hope this Recipe for Smoked Turkey Breast is the best one and will change your life. This is very good alternative for whole Turkey smoked Recipe.

How long does a Smoked Turkey Breast take?

Maintain smoker internal temperature around 300degree. It is depend on the size of the Turkey Breast. It should be done around 4hours. Keep smoking until breast hit at 167 °F this Recipe for Smoked Turkey Breast.

Prep the Turkey Breast

First thing take the skin off of these fresh Turkey Breasts because this not trying to render the skin down in this cook. They cook it with the skin off and they take their seasonings. Build this bark over the outside that’s where your entire flavor is so. It’s exactly take a knife trims the skin off and you can also trim off any excess fat.

There you just really want to clean them up and you have a ton of great meat left. You’re not wasting much when you buy turkey breasts like this.

Take a little bit of olive oil and rub it on the Turkey breasts. You don’t need a whole, whole bunch. Normally like to use Parkway. Some folks frown on that, but Parkway’s actually really good. On just about any meat. For some reason, when do poultry, do prefer to use olive oil.

Time to Seasoning for Smoked Turkey Breast

You can use any type of rub for season this recipe for Smoked Turkey Breast. Salt and Black pepper great for this. First do the pepper. Then Lay the garlic powder and bit of onion some herbs to make own version of nice way. Do not put lot of salt because already have salt in the meat solution.

Put some seasoning on the bottom side of these breasts. Really want a good dose of it. Because I wanted to make that dark as it cooks. You just want to hit all of it up and then flip each one over. Then do the top sides and next the edges.

I like about the salt and pepper. You can really see the coarseness of the pepper the flakes of salt mixed in with it a little bit of the herbs. All of the seasonings brown up. So it’s going to make these Turkey Breasts beautiful. So that looks good on the seasoning.

Time to Recipe for Smoking a Turkey Breast

Fill the fire basket up with some charcoals; also use couple of tumbleweeds to get the fire going in about 20 minutes. Start adding the wood now. Fire up your smoker to 275.

This Turkey Breasts on any kind of pit, you just want to keep it at that same temperature.

Ready to get these turkey breasts on the pit. Set them right in the middle

Every 45 minutes need to go back and add a piece of that post oak on there. Let that smoke roll all over this Turkey Breast. It’s been about 45 minutes look at the fire the pits still setting on 275. Keep adding another stick, that’ll be perfect check it again in about another 45 minutes. It’s been about two hours and this is the point where our turkey breast should have a beautiful color.

See they’ve kind of turned like golden color. You can still see the seasoning on the outside it’s all stuck to Smoked Turkey Breast.

Let’s wrap this Turkey Breast…

Look at the beautiful color on the side of the Turkey Breast. Some color going on the bottom side as well. You can still see the seasonings. The first thing is get some butter sticks and just sliced it in half.

Do you wrap Turkey Breast in foil when smoking?

It’ll lay that turkey breast right on it put another half a stick on top. Then wrap it up double layer a foil make sure everything stays inside. Turn it that way roughly pulls over. You can use the heavy-duty foil on this, so it won’t tear.

Put it right back on the pit skin side down it’s going right back on the pit down and put a thermal works dot in it. This one right here you just want to go in the thick part. I am looking for about 162. We know it’s going to carry over165 finished.

The best part I get to try it, I can’t wait all right you can see our dot going off these Turkey Breasts. When hit temp they’re setting it 162.

I came back after an hour, actually rotated them 160 degrees because it was getting more color on one side. If I rotated them 160 degrees right now.

Take these off and just let them rest in an aluminum pan sitting out to drop several degrees before cut them.

Smoked Turkey Breast Ready to go to the Cutting Board….

Let the Turkey Breasts hang out for about 20 minutes here on the cutting board. Just sitting at room temperature. Now take them out of the foil, see how they turned out is as good as it smells. It’s going to taste good and get them all out.

Still got our pepper and salt that created on the outside. Don’t throw buttery Turkey drippings away, because you can use that to serve. These back over to keep this turkey nice and moist. This can call Butter Turkey because it’s rich tasty and juicy.

You can use roast carving knife to cut it as thick or as thin as you want. Looking good, see it’s got a little smoke color still juicy and still plenty of moisture inside. This turkey you can feed a lot of people with one of these. Cut it off for you by the pound. How much ever you want, get probably two or three slices.

That’s salt and pepper looks fantastic and middle still juicy still a lot of moisture in it.

That offset smoker salt and pepper just makes a great seasoning on the outside and it has flavor through but its juicy Turkeys supposed to taste especially Smoked Turkey Breast one last little bite. This is the best Recipes for Smoked Turkey Breast.

Ingredients

4 or 5lb Turkey Breast
1tbsp Kosher salt
3tps Olive oil
1tbsp Black Pepper
1tbsp Garlic Powder
4 Butter stick

Instruction

Take the skin off of from fresh Turkey Breasts and trim off any excess fat.
Use a little bit of olive oil and rubs it on the Turkey Breasts.
For the seasoning use Salt and Black pepper. Also Lay the garlic powder and bit of onion.
Pre heat your smoker around 275°F.
Transfer breasts in to the smoker.
Let the smoke for around two hours until the internal temperature hit 167°F.
Pull them out and wrap them with the butter sticks up double layer a foil make sure everything stays inside.
Let the smoke for again around 1hour.
Let rest 15 to 20 minutes.
Then slice and serve nicely.