Smoked Turkey Breast
Updated: Jan 21, 2021
With the holidays and Thanksgiving right around the corner, I thought it best to test out a couple turkey recipes. Given that this is 2020 and your holidays may not look the same as they usually do with the same number of family members, I wanted to share a turkey cook that is perfect for a small family. This recipe just calls for a bone in turkey breast which is perfect for a family of 4-6 people.
This comes out extremely juicy and moist. The marinade comes through all portions of the breasts and is packed with flavor.
Category: Turkey, Poultry
Cut: Bone-in Turkey Breast
Weight: 8-10 pounds
Heat Source: Wood pellets
Wood Type: Traeger Signature Blend
Prep Time: 20-30 Minutes + overnight marinade
Estimated Cook Time: 3-4 Hours
Actual Cook Time: 3 Hours
Total Time: 3.5-4 Hours + overnight marinade
Estimated Cooking Temperature: 225° Fahrenheit working towards 325° Fahrenheit
Actual Cooking Temperature: 225° Fahrenheit for 1.5 hours, 275° Fahrenheit for 1 hour and finally, 325° Fahrenheit until done
Cook Date: October 1, 2020
1 large bone-in turkey breast
¼ cup additional unsalted butter (not melted but at room temperature)
Injection Marinade Ingredients
¼ cup melted unsalted butter
¼ cup olive oil
3 tablespoons Worcestershire sauce
¼ cup water
½ lemon, juiced
1 teaspoon ground sage
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon granulated onion
Thermometer - These are critical tools to have there are two main types. First, instant read thermometer like this one or this one. The Thermapen is worth its weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason. If you're looking for a dual temperature thermometer for both grill temperature and meat, this is the way to go. I use my Smoke for longer more specific cooks such as this.
Step 1: Thaw your turkey breast completely, rinse and pat dry.
Step 2: In a mixing bowl, add all of the injection marinade ingredients and mix well. Fill your syringe with the mixture.
Step 3: Try to limit the number of holes you poke by placing the injector into an area and move the needle into different positions from the same hole, injecting marinade as you go. Get the marinade into as much of the breast as possible.
Step 4: Using the room temperature butter, rub the butter all over the breast and under the skin as well. Season with the BBQ Rub for Poultry and Pork mix to preference.
Step 5: Wrap the breast in plastic wrap for 12-24 hours and refrigerate. If you only have a couple hours, you can wrap for as little as 1 hour. Anything helps but the long the better.
Step 6: Once you are ready to start your cook, remove the breast from the refrigerator and allow to come to room temperature.
Step 7: Preheat your smoker or grill to 225° Fahrenheit
Step 8: If you are using a thermometer, insert it into the thickest part of the breast. Place the turkey, breast side up, on the smoker/grill.
Step 9: This is a general guideline for the cook. You are going to slowly increase the temperature maxing out at 325° Fahrenheit.
225° Fahrenheit for 1.5 hours, 275° Fahrenheit for 1 hour and finally, 325° Fahrenheit until done.
Step 10: Once your thermometer is reading 160-165° Fahrenheit, remove the turkey from the smoker and let rest for 15-20 minutes.
Step 11: Carve the turkey breast and serve.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)