Description
This Perfect Smoked Turkey Breast recipe delivers tender, flavorful turkey infused with a savory injection marinade and a spiced rub, slow smoked to juicy perfection. Ideal for gatherings and special occasions, this method ensures a moist, delicious bird with a beautiful smoky aroma.
Ingredients
Scale
Turkey
- 1 large turkey breast
- 1 injection syringe
Turkey Rub
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic salt
- 1 tablespoon onion salt
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground pepper
- ¼ cup room temperature butter
Turkey Injection Marinade
- ¼ cup melted butter
- ¼ cup oil
- 3 tablespoons Worcestershire sauce
- ¼ cup water
- ½ fresh lemon juiced
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Instructions
- Prepare the Turkey: Thaw your turkey breast completely, then rinse and pat it dry thoroughly with paper towels to ensure proper absorption of marinade and rub.
- Inject the Marinade: Mix all the turkey injection marinade ingredients together until combined. Fill the injection syringe with the marinade. Poke minimal holes in the turkey breast and inject the marinade into different parts, moving the needle to distribute evenly throughout the meat.
- Apply Butter and Rub: Take the room-temperature or melted butter and rub it all over the turkey, including under the skin and inside the cavity. Mix together all the turkey rub spices and generously rub them over the entire bird, including under the skin and inside the cavity for maximum flavor penetration.
- Marinate the Turkey: Wrap the turkey tightly in cling wrap to completely cover it. Refrigerate for at least 1 hour, preferably up to 24 hours to allow the flavors to deeply infuse the meat.
- Preheat the Smoker: Preheat your smoker to 225 degrees Fahrenheit. Use your preferred wood pellets, applewood recommended for a mild smoky flavor.
- Smoke the Turkey: Place the turkey breast side up in the smoker. Insert a probe thermometer into the thickest part of the meat and close the lid. Allow the smoker temperature to gradually rise but do not exceed 350 degrees Fahrenheit. Continue smoking until the internal temperature of the turkey reaches 165 degrees Fahrenheit.
- Rest and Serve: Remove the turkey from the smoker and let it rest for 20 minutes to allow juices to redistribute. Then carve the turkey and serve.
Notes
- Allow sufficient marination time for best flavor—24 hours marinating is recommended but a minimum of 1 hour is acceptable if pressed for time.
- Experiment with different wood pellet flavors; applewood pellets provide a mild, pleasant smoke, but other pellets can be used based on your taste preference.
- Always use a meat thermometer to ensure the turkey is cooked safely to 165° F internally, as smoked meats may not appear done visually.
- Let the smoked turkey rest for 20-30 minutes before slicing to keep the meat juicy and tender.
- Check the full recipe post for additional tips on serving, storing leftovers, and ingredient substitutions.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 105 mg
