Thanksgiving is just around the corner, and so is turkey season. How about cooking turkey breast in a new way? Marinated smoked turkey breast is a flavour-infused, soft, and juicy dish that goes best whether it’s a small dinner arrangement or a Thanksgiving party. Don’t take my words for it; just give it a try yourself.
Smoking turkey breast is something that never fails to impress your guests. The reason i like it is the super easy process. First,you have to inject brine to make sure that every bite leaves its flavour and juiciness in your mouth. Secondly, rub the breast with sweet or sweet savoury bbq seasoning rubs to make the outside equally spicy and appetizing.
Now that you have made up your mind to try this amazing recipe, don’t worry about the procedure at all. The smokingrills team is always here to provide a detailed guide on how to smoke turkey breasts, along with ingredients and some takeaways. Let’s make your cooking fun!
Ingredients needed for smoked turkey breast
Whatever cookout I recommend, the first thing I make sure of is that the ingredients should be affordable and easily accessible. Same goes for this recipe, too. Here is a list of ingredients you need;
- A whole turkey breast:
For this recipe, I am gonna take a boneless skinless turkey breast, but you can also take a bone-in breast. Turkey breasts may vary a bit in size, ranging from 2 to 3 pounds usually, so you must wonder about the quantity of ingredients. Well, it’s almost the same.
For brine:
- 3 cups apple cider
- 2 cups water
- 1 cup vinegar
- 1/4 cup salt
- 1/4 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ fresh lemon juiced
- 1 tablespoon dried thyme
For the Turkey rub
- 1 tablespoon paprika
- 1 tablespoon fresh ground pepper
- 1 tablespoon chilli powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 Tablespoons Sweet Rub( in case you skip turkey rub)
- Butter cubes
- Olive oil
Equipment notes
- A smoker
- An injector
- Aluminum foil
- A digital meat thermometer
Step-by-step guide on how to smoke a turkey breast
Smoking a turkey breast may seem a bit messy, but actually, it’s only a handful of ingredients and 20 to 30 minutes of preparation on your part, and let your smoker do the rest of the work. Here is a complete procedure you must follow:
Step 1: Prepare The Turkey Breast:
For this recipe, I prefer to take boneless turkey breast, as dealing with bone in the breast becomes a little messy and it’s hard to slice after smoking. So, while buying the turkey breast, ask your butcher to take the bone out to keep the process smooth.
My second take is removing the skin because the skin becomes rubbery and hard to chew when smoked at low temperatures. Moreover, the flavours also infuse better in skinless breasts, and it looks beautiful on sliced.
Step 2: Brine The Turkey Breast:
Turkey breasts are quite lean. So, they are prone to drying during smoking. To avoid this, brining is always an amazing move. When it comes to brine, both wet and dry brine have their own pros. But I personally recommend wet brining as it helps a lot to maintain the juiciness of the meat.
- Mix the ingredients of the brine mentioned above.
- Take the brine in a ziplock bag and submerge the turkey breast in it.
- Now, place it in the refrigerator for 12 to 24 hours.
If you are short of time, at least 1 hour of brine is a must. To expedite the process, you can also inject the meat with the brine using an injector. It will help lock the moisture and save your time too.
Step 3: Add Flavour With Rubs
Once you are done with brining, rinse the turkey breast with cold water and pat it dry with paper towels. Now, spray the turkey with olive oil. This will allow the rub to stay and absorb well. Coming to seasoning, i have got the two rubs, i.e., turkey rub and sweet rub.
If you don’t like spice and want a sweet heat BBQ flavour, go for the sweet rub. It goes perfectly well with the savoury flavour of the brine. However, if you are a traditional spice lover, season your turkey with the turkey rub. Use the ingredients mentioned above for homemade rub or you may also use the Butt BBQ rub for a better taste.
Step 4: Smoke The Turkey Breast
Turkey and smoke is always a great combo. However, it is very important to avoid overdrying the meat. Well, I have figured out an excellent way to tackle it. You only have to trust the process;
- Preheat your smoker to about 225°F.
- It’s fun to adventure with different woods, but out of all I have tried so far, the apple wood gives the best smoky flavour.
- Place the turkey breast side up in the smoker and close the lid.
- Let the turkey cook for about 2 hours.
- Check the internal temperature of the thickest part of the breast.
- When it reaches 150°F, take the meat out and wrap it in aluminium foil with some cubes of butter.
- Place the turkey back in the smoker and allow to cook until the internal temperature records 160°F. Cooking the turkey in butter for the last minutes is the game-changing move. This gives the extra juiciness to your turkey, and believe me, your taste buds are gonna remember it.
- Once the temperature reaches 160°F, remove the breast and turn off the smoker. Let the carry-over cooking raise it to 165°F, the FDA-recommended temperature for the smoked turkey breasts.
Step 5: Slice and serve:
After your turkey attains the internal temperature of 165°F, remove the foil and allow it to rest for 15 to 20 minutes. Then slice the tender and juicy breast smoothly in oblique cuts and serve it with your favourite side dish. I like to serve this tender and moist turkey breast with;
- Mashed potatoes
- Homemade turkey gravy
Why do I prefer smoking turkey breast over whole turkey?
No doubt, A whole smoked turkey adds beauty to your dining table, but I usually don’t prefer smoking a whole turkey. It is because it becomes difficult to deal with such a big bird, and you need a lot of time to smoke it.
So, my go-to turkey recipe is smoked turkey breast, as they cook faster, a good choice if you are looking for white meat, and require less room in the fridge. Moreover, you don’t need to worry about the storage of leftover meat as with a whole turkey.
Tips for nicely smoked turkey breast
Cooking, being an art, always needs some good tactics and precautions. Here are some takeaways you must follow for serving your guests with the best smoked turkey breast they have ever had in their lives;
Use room temperature meat: Always make sure that the meat is at room temperature prior to grilling or smoking. If you are using frozen turkey, let it thaw completely before cooking.
Track the internal temperature: While smoking the turkey breast, check the internal temperature of the thickest part of the breast from time to time using a reliable digital meat thermometer, just like my ThermoPro Thermometer. At 165°F, the turkey is safely cooked.
Sufficient brining: Brine does wonders for your grilling or smoking adventures. Stuffed with a lot of spicy and herbaceous ingredients, it adds the desired flavour to your turkey breasts. So, it’s highly recommended to brine the turkey overnight. Also, don’t over-brine the meat as it will become too salty to consume.
Maintain the temperature at low: Smoked turkey breast is best cooked over a low temperature. To control the temperature of your smoker, control the oxygen supply through the air vents properly.
Note: If you are planning to get a reliable smoker with advanced features at an affordable price, check this best-rated Master built Electric Smoker and add fun to your cooking.
Frequently asked questions:
Q. Which wood pellets should I use for smoking turkey breast?
You can use whatever wood you have. However, applewood is recommended for the best smoky flavour.
Q. How long should I smoke the turkey breast?
The best time to remove your turkey breast is when the internal temperature of the thickest part records 165°F. It is recommended to smoke the turkey breast for 30 minutes per pound at a temperature of 225°F, 25 minutes per pound at 250°F, and 13 minutes per pound at 350°F. Never raise the temperature of the smoker above 350°F.
Q. What is the temperature of the smoker for smoking a turkey breast?
The recommended temperature of the smoker is 225°F. It allows slow and low cooking that makes your turkey perfectly infused with flavour. However, you can increase the temperature, but don’t raise it above 350°F.
Q. Should I flip while smoking a turkey breast?
No, you don’t need to flip the breast while cooking. The breast is placed side up, which allows even cooking.
Q. Which is better, grilled or smoked turkey breast?
Smoking the turkey breast slowly allows deep infiltration of smoke and gives the turkey that characteristic flavour and juiciness most people look for. However, grilling has the advantage of faster cooking with a crisp and mild smoky flavour.
