A Flavorful Twist on a Classic
This smoked Texas-style turkey breast is a delicious and easy way to elevate your holiday meal. The combination of sweet and savory flavors, along with the smoky goodness, is sure to impress your guests.
Why would you choose to cook just the turkey breast?
- Many families struggle to justify getting a whole bird especially if they only have a few mouths to feed.
- Really easy to cook since you’re not trying to balance cook time and temperatures between the dark meat and the white meat.
- Relatively easy to prep, rest and serve and if cooked correctly, will be very tender and juicy.
- A vast majority of your guests actually like the breast meat vs the dark meat.
For this recipe, there is no brine or otherwise burdensome prep needed, however, if you want to introduce more flavor on the breast meat, I have a brine recipe just for you. I have also posted a recipe for whole smoked turkey here already.
Ingredients:
- 1 boneless, skinless turkey breast
- Your favorite poultry rub
- 1 Stick unsalted butter
Instructions:
- Prepare the Turkey Breast:
- If you can’t find a boneless turkey breast, I have a video detailing how I debone it.
- Rub the spice mixture all over the turkey breast, ensuring it’s evenly coated.
- Prepare the Smoker:
- Preheat your smoker to 250°F (121°C) using your preferred smoking wood (e.g., hickory, mesquite, or pecan).
- Smoke the Turkey Breast:
- Place the turkey breast on the smoker grate.
- Smoke until the internal temperature reaches 145°F (63°C).
- At this point, wrap the turkey breast in foil with unsalted butter and return to the smoker.
- When the breast meat gets to 160 F, remove from the smoker.
- Rest and Serve:
- Remove the turkey breast from the smoker and let it rest for 10-15 minutes before slicing.
- Serve hot with your favorite side dishes.
Tips for the Perfect Smoked Turkey Breast:
- Don’t Overcrowd the Smoker: Ensure there’s enough space around the turkey breast for proper airflow.
- Monitor the Temperature: Use a meat thermometer to check the internal temperature of the turkey breast.
- Rest the Meat: Let the turkey rest before carving to allow the juices to redistribute.
- Experiment with Flavors: Try any of your favorite rubs or a combination for a unique flavor profile.
- Be Selective With Your Smoke Profile: Choosing the right wood for your taste is important. Remember poultry is like a sponge and it will take on any flavor. I prefer hickory, or post oak on my poultry breast. Cherry gives a great color.
This is how it’s done in BBQ joints across Texas. You will end up cooking less and be able to enjoy more of what you love, cooking this way. Enjoy your delicious, smoky turkey breast!
Browse my full list of Thanksgiving themed recipes here.
