The Best Way to Smoke a Turkey Breast and Smoked Turkey Breast Recipes  

smoked turkey breast
by Daniel Krieger @ flickr

The Best Way to Smoke a Turkey Breast and Smoked Turkey Breast Recipes  

Don’t save the turkey for Thanksgiving. This big bird has versatile and flavorful meat. If the whole fowl is a lot to handle, we’re here to let you know that Turkey Breasts are less scary. This portion is reputed for its tenderness, especially when smoked. Its texture yields the juiciest white meat ever tasted and ought to be enjoyed, therefore, every chance you get.
The smoky flavor that permeates this meat is retained throughout the smoking process and incarnates a particular aroma that can hardly be replicated.  

By the time you finish reading this article, you will become an expert in Smoked Turkey Breast. You will know:

• Turkey-Prepping Basics
• How Long to Smoke a Turkey
• How to Smoke a Turkey Breast
• Turkey Breast Temp
• Smoked Turkey Breast Rub and recipes 

Turkey-Prepping Basics

Turkey has white and dark meat. The breast portion of this poultry is considered white meat along with the wings. It has little fat when prepared without its skin and has a total protein amount of 29 g. 

This cut’s inexpensive cost makes it a good alternative compared to red meat cuts. It weighs between 4 lbs and 8 lbs. Considering that the advisable portion is between 3 and 4 ounces, a whole turkey breast could feed six to eight people. 

Turkey Breast Bone-In and Bone-Out 

There are two cuts available: 

• A cut with the ribs (bone-in).
• A cut without the ribs (boneless). 

How is Turkey Breast Cut?

The whole breast with ribs attached is separated from the back of the carcass, starting at the shoulder joint and proceeding toward the tail and then downward from the point of the junction of the last vertebral and sternal ribs. 
You can request that the wishbone be removed to dry and use for your next Thanksgiving dinner.  

Fresh or Frozen? 

It’s always more appealing to buy fresh poultry because of the quality of the meat. However, fresh Turkey is usually more expensive and has a shorter shelf life.
The frozen substitute is just as good as fresh. It is much more available and often on sale, representing a more economical option for big family dinners on a budget.
Some frozen cuts are pre-basted, so you won’t just be saving money but also time. 

How to Thaw Frozen Turkey Breast? 

Slow Thawing:

• Place the frozen turkey in a bowl while it’s still in its packaging in the refrigerator. 
• Count 24 hours of thawing for every 4 to 5 pounds. 
• Keep the thawed cut in the fridge for no more than 4 days. 

Fast Thawing: 

• Place the frozen turkey in a bowl while still in its packaging and submerge it in cold water. 
• Allow 30 minutes of thawing time per pound.
• Change the cold water every 30 minutes. 
• Cook immediately after thawing.

How Long to Smoke a Turkey

Every meat cut has specific smoking guidelines. Smoking “low and slow” does not mean that you can chill while your meat cooks by itself. Keeping a vigilant eye helps you avoid unexpected overcooked mishaps. 
How long to smoke a turkey depends on the smoking temp of your cooker. 
Usually, bone-In Turkey Breast takes 4 to 8 hours to smoke. 

Turkey Breast Temp

Each type of grill and smoker has different capabilities regarding heat levels and airflow. Both are factors in determining the time something will take to cook. 
The ideal temp to smoke this big fowl is 240°F. 
When your meat’s finally done cooking, its internal temperature should equal 165°F as USDA recommends to eliminate any chance of foodborne illness.

How to Smoke Turkey Breast

There’s nothing that equals the crispy, bronzed skin of a turkey with moist, smoked-flavored meat. How to achieve that? It’s pretty easy. 

• Start by brining your breast and let it chill, covered, for 8 to 12 hours.
• Prepare a smoker for indirect heat at 275°F.
• Remove the meat from the brine and pat it dry with a clean towel. 
• Apply smoked turkey rub.
• Smoke the turkey breast over the indirect heat with the smoker lid closed until its internal temperature reaches 165°F (It should take 20 to 25 minutes per pound.) 
• Remove the breast from the smoker and allow it to rest for 30 minutes at room temperature before serving.

Tips for Smoked Turkey Breast

• Cure your smoker. This step is essential as it avoids any solvents, dust, and other residues from spoiling your meat cut. Refer to your smoker’s manual for specific instructions.
• Brine. This helps your meat to retain moisture during the smoking process. Soak the meat in brine for at least 4 hours before smoking.
• Smoked turkey rub. Use aromatic herbs or a hickory-smoked seasoning to intensify the smoked flavor in the meat. 
• Preheat. Heat the smoker 10 to 15 minutes before placing the meat in.
• Keep the water pan full. Water adds flavor and moisture to any cut of meat during the smoking process. You may require refilling a couple of times throughout the smoking.
• Smoke low and slow. Keep your smoking temperature between 220°F and 240°F. This keeps the breast tender and allows it to retain nutrients.

Smoked Turkey Breast Recipes 

Smoked Turkey Rub

Smoked Turkey Rub is perfect for Turkey cuts but can go well with any poultry meat. It can be stored in a container with a tight-fitting lid for easy application when you need it.

Ingredients

• 1 tbp of ground rosemary
• 1 tbp of paprika
• 1 tbp of onion powder
• 1 tbp of garlic powder
• 1 tbp of ground thyme
• 1 tsp of salt
• 1 tsp of ground parsley
• 1 tsp of pepper
• 1 tsp of ground sage

Blend all ingredients in a small dish.
Use the smoked turkey rub as a dry seasoning or mix it with olive oil for a wet rub to apply on poultry before smoking.

Smoked Orange-Clove Turkey

This recipe’s secret lies in the ingredients that make up the brine. It’s essential to leave the breast to soak up in the liquid overnight to enjoy the tender cut’s texture. The smoked turkey rub gives a surplus of flavors thanks to its aromatic herbs. 

Ingredients

• 1lbs and ½ of turkey breast

 Brine:

• 1 Cup of water
• ¼ Cup of Kosher salt
• 2 tsp of ginger, grated 
• 4 garlic cloves
• 1 tbp of brown sugar
• 5 fresh sage leaves
• 1 fresh thyme leaf
• 1 fresh rosemary leaf
• 1 tsp of anise seed
• Zest of ½ orange

Smoked turkey rub:

• ½ Cup of water
• 6 Garlic cloves, smashed
• ½ tsp of dried thyme 
• ½ tsp of dried rosemary 
• ½ tsp of dried sage 
• 1 tsp of anise seed
• Zest of ½ orange

 Glaze

• ¾ Cup of brown sugar
• ¼ Cup of water

Step 1

Mix the brine ingredients and boil in a medium saucepan. Remove from heat when the sugar and salt dissolve. Let the brine cool. 
Place the breast in a Ziploc bag and pour in the cold brine on top.
Chill in the fridge overnight. 

Step 2

Preheat, the smoker to 250°F.
Remove the breast from the Ziploc bag and discredit the brine under cold water. 
Place the chicken in a foil pan and pour water on it. 
Sprinkle the smoked turkey rub ingredients.
Place in the smoker for 4 hours or until its temperature reaches 165°F.

Step 3

Preheat the oven to 350°F. 
Mix the sugar and water of the glaze until uniform. 
Coat the meat cut with the glazing sauce.
Place into the oven for 15 minutes.
Serve.

Easiest Smoked Turkey Breast

Ingredients

• 1lbs and ½ of turkey breast
• 2 tbp of olive oil
• Salt to taste
• BBQ sauce to taste

 Step 1

Brine the poultry breast and refrigerate for 4 hours.
Remove it from the Ziploc bag and pat it dry with a paper towel.
Brush the meat with olive oil and sprinkle with salt.
Let it rest in the fridge for an additional 4 hours. 

Step 2

Preheat the smoker to 250°F.
Smoke the breast on indirect heat for 3 to 4 hours.
As soon as the meat has finished smoking, turn the smoker on high heat.
Brush the now golden skin with BBQ sauce and grill over high heat, frequently turning and coating with the sauce for about 8 minutes.

Citrus Smoked Turkey Breast