Smoked Turkey Breast
Smoked turkey breast is a flavorful and versatile dish that stands out for its tender texture and rich, smoky aroma. The slow smoking process imparts a deep, savory flavor, enhancing the natural juiciness of the turkey while adding a delicious complexity.
Ingredients
- 1 (7 pound) whole turkey breast
- ½ cup chicken broth
- ¼ cup unsalted butter, melted
- 1 teaspoon kosher salt
- ½ teaspoon poultry seasoning
- 2 tablespoons unsalted butter
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
Instructions
- Preheat your smoker to 275°F (135°C) and prepare it with hickory chips, following the manufacturer's guidelines for best results. This will infuse the turkey with a rich, smoky flavor as it cooks.
- Mix the chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Use an injector to evenly distribute the mixture throughout the turkey breast, ensuring it’s fully seasoned and moist.
- Melt the remaining 2 tablespoons of butter in a small bowl, then brush it generously over the turkey breast, ensuring an even coating for a rich, flavorful finish.
- In a small bowl, mix together the salt, paprika, garlic powder, onion powder, and black pepper. Rub the mixture generously over the entire turkey breast, ensuring every side is evenly coated for maximum flavor.
- Place the turkey breast in the preheated smoker and cook for about 3 hours, or until the internal temperature reaches 160°F (71°C). Once done, remove it from the smoker and let it rest for 20 minutes to lock in the juices.