Smoked Turkey Breast: 5 Tips You Need to Know
Craving juicy, flavorful meat? Learn how to make the perfect Smoked Turkey Breast with easy tips and pro secrets. Try it today!
Ingredients
- ⭐ Primary Ingredients
- ✅ 1 whole turkey breast 5-7 pounds, bone-in preferred for optimal flavor development
- ✅ 2 tablespoons high-quality olive oil or melted unsalted butter
- ✅ 3-4 tablespoons of your favorite poultry rub homemade or store-bought
- ✅ 1 cup apple juice kept in spray bottle for periodic spritzing
- ✅ 2 cups chicken broth optional, for brine solution
- ✅ ¼ cup kosher salt for brine preparation
- ✅ 2 tablespoons brown sugar for brine enhancement
Instructions
- Preparation Phase❶ If brining, combine salt, sugar, and selected spices with water in a container large enough to fully submerge the meat❷ Place turkey breast completely under the brine solution and refrigerate for 2-24 hours depending on desired intensity❸ Remove from brine, rinse thoroughly under cold water, and pat completely dry with paper towels❹ Allow your smoked turkey breast to reach room temperature for approximately 30 minutes before introducing it to the smoker Seasoning and Smoked Turkey Breas Setup❶ Preheat your smoking apparatus to a steady 225-250°F❷ Apply a generous coating of olive oil or melted butter to all surfaces of the turkey breast❸ Thoroughly apply your selected rub blend, massaging it into every contour of the meat❹ Add your chosen wood chips to the smoker following the specific manufacturer’s guidelines for your equipment The Smoking Process❶ Position the prepared turkey breast in the preheated smoker with skin facing upward❷ Insert thermometer probe into the thickest portion of the meat, being careful to avoid contact with bone❸ Maintain a consistent smoker temperature between 225-250°F throughout the entire cooking duration❹ Beginning after the first hour, apply a light apple juice spritz to the smoked turkey breast at 45-minute intervals Monitoring and Finishing Techniques❶ Continue smoking until the internal temperature registers 160°F at the thickest point (approximately 3-4 hours for a standard 6-pound breast)❷ Optional technique: Wrap in foil when temperature reaches 145°F if you prefer milder smoke influence❸ Remove the smoked turkey breast from heat when temperature reaches the target 160°F❹ Create a loose foil tent and allow it to rest 20-30 minutes before carving (during which carryover cooking will bring the temperature to the safe 165°F Seasoning and Smoked Turkey Breas Setup The Smoking Process Monitoring and Finishing Techniques
Notes
Nutritional Information
| Nutrient | Amount (per 4 oz serving) |
|---|---|
| Calories | 130-150 |
| Protein | 25-28g |
| Fat | 3-4g |
| Carbohydrates | 0-1g |
| Sodium | 75-300mg (varies with brining method) |
| Cholesterol | 65-75mg |