Best 6 Smoked Turkey Breast Recipes

SMOKED WHOLE TURKEY BREAST

Steps:

• Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
• Unwrap turkey breast and pat dry with paper towels.
• Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
• Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
• Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
• Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
• Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
• Slice and serve warm.

HICKORY SMOKED TURKEY BREAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

SMOKED TURKEY BREAST

Steps:

• Soak wood chips in water 12 hours.
• Combine salt and the next 3 ingredients; rub mixture over turkey breast.
• Prepare smoker by following manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15-20 minutes.
• Drain wood chunks, and place on coals.
• Place turkey on upper cooking grate; cover with smoker lid.
• Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing.

MAMA'S SWEET & STICKY SMOKED TURKEY BREAST

Steps:

• 1. Preheat oven to 350 degrees. Brush glaze all over turkey breast. Place turkey of roasting pan with rack. Add water to the bottom of the roasting pan. Place turkey in oven. After 30 minutes baste again. Bake for another 20 minutes. Add more water to roasting pan if needed. Baste again and broil on low for the last 10 minutes of cooking time. Remove from oven and allow rest before carving. Pour pan juices over turkey. Enjoy!

VEGETABLE SOUP WITH SAUERKRAUT AND SMOKED TURKEY BREAST

Steps:

• melt the butter and sauté the onion, leek, carrot, celery, and bay leaf till golden.
• Add potato, sauerkraut, broths, wine and simmer for 30 minutes.
• In a heatproof bowl, blend the egg yolk with the sour cream.
• Add a cup of the hot soup mixture into the bowl and blend.
• Then add that back to the soup.
• DO NOT BOIL, the sour cream will curdle.
• cook another 3 minutes Add the turkey and cook another 3 minutes or till heated through.
• Add the parsley and cook two minutes longer.

SMOKED TURKEY BREAST

Steps:

• Line a large pot or colander with brine bag and place the rinsed turkey breast into the brine bag with cavity side facing up. Combine all the ingredients of the brine into a pitcher and stir until salt and sugar are dissolved. Pour brine into the brine bag covering turkey breast as much as possible. Add additional warm water if necessary. Place the pot into the refrigerator overnight. Soak your wood chips in water over night. 2 hours prior to smoking, remove the turkey from the refrigerator, rinse the turkey, and allow to warm up to room temperature. Bring smoker up to 225 -235 degrees and place 1/2 the woodchips on a hotplate on coals or electric burner. Place the drip pan directly beneath where the turkey breast will sit. The drip pan will provide steam to assist in keeping the turkey breast moist during the smoking process. Place turkey breast on smoker, breast facing up. I estimate about 35 minutes per pound. Baste the breast with butter approximately once ever hour to keep the skin crispy. Refresh the wood chips with the the remaining wood chips after about 2 hours. You will want to reach an internal temperature of around 160-170 degrees in thickest part of the breast. Buying a turkey breast with a pop up timer is a great idea as well. Remove the turkey from the smoker, cover with foil, and let rest for 30 minutes before carving. The meat will be slightly pinkish compared to that of an oven roasted turkey just ensure the temperature is up to 165-170.