Description
This Smoked Turkey Breast recipe delivers tender, flavorful poultry infused with a rich smoky aroma, perfect for smaller gatherings or holiday meals. The turkey is seasoned with a mustard base, all-purpose rub, and black pepper, then slow smoked and basted with melted butter to keep it moist and juicy.
Ingredients
Scale
Turkey
- 4 lbs Turkey breast
Seasoning & Butter
- 1 tbsp Yellow mustard
- 4 tbsp All purpose rub
- 3 tbsp Ground black pepper
- 1 stick Unsalted butter – melted
Instructions
- Defrost the Turkey: Place the frozen turkey breast in the refrigerator 1-2 days before cooking to allow it to fully defrost while maintaining food safety.
- Prepare the Turkey: Carefully remove the skin from the turkey breast. If using a bone-in breast, trim off any rib pieces or excess hanging bits to ensure even cooking.
- Season the Turkey: Coat the entire turkey breast evenly with yellow mustard, then generously season it with the all-purpose rub and ground black pepper. Let the seasoned turkey rest and sweat, allowing the flavors to start absorbing.
- Preheat the Grill: Preheat your grill to 275°F (135°C) and set it for indirect heat. Add wood chunks to the fire for enhanced smoky flavor.
- Smoke the Turkey: Place the turkey breast side up directly on the grill grates. Smoke it until the internal temperature of the meat reaches 130°F (54°C), which should take about 1.5 to 2 hours.
- Baste and Wrap: Remove the turkey breast and place it on a sheet of aluminum foil. Pour the melted butter over the turkey, wrap it tightly in the foil, and return it to the grill.
- Finish Cooking: Continue cooking the wrapped turkey on the grill for about another hour or until the internal temperature reaches 160°F (71°C).
- Rest the Turkey: Remove the turkey breast from the grill and let it rest in the foil for 10 minutes to allow the juices to redistribute.
- Slice and Serve: Unwrap, slice the turkey breast, and serve immediately while warm.
Notes
- This smoked turkey breast recipe is ideal for smaller gatherings or a more manageable Thanksgiving entrée compared to a whole turkey.
- Using indirect heat and a consistent temperature is key to even smoking and preventing drying out the turkey breast.
- Make sure to monitor the internal temperature carefully with a meat thermometer for perfect doneness.
- You can experiment with different wood chunks (hickory, apple, cherry) to vary the smoke flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 478
- Sugar: 0.5 g
- Sodium: 628 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 67 g
- Cholesterol: 204 mg
