Description
This Perfect Smoked Turkey Breast recipe delivers a juicy, flavorful turkey with a savory herb and spice rub combined with an injection marinade. Smoked low and slow to 165°F, this turkey breast is perfect for gatherings and special occasions.
Ingredients
Scale
Turkey
- 1 large turkey breast
- 1 injection syringe
Turkey Rub
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic salt
- 1 tablespoon onion salt
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground pepper
- ¼ cup room temperature butter
Turkey Injection Marinade
- ¼ cup melted butter
- ¼ cup oil
- 3 tablespoons Worcestershire sauce
- ¼ cup water
- ½ fresh lemon juiced
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Instructions
- Prepare the Turkey: Thaw your turkey breast completely. Rinse it under cold water and pat dry thoroughly with paper towels to ensure the skin will crisp properly.
- Inject the Marinade: Combine all the turkey injection marinade ingredients in a bowl and mix well. Fill the injection syringe with this mixture. Poke one hole in the turkey breast, then slowly inject the marinade into different parts of the breast by moving the needle around inside the meat to distribute flavor while minimizing holes.
- Apply Butter and Rub: Take the softened butter and rub it all over the turkey surface, under the skin, and inside the cavity. In a separate bowl, mix together all the turkey rub spices. Apply this spice mixture all over the turkey, including inside the cavity and under the skin for maximum flavor penetration.
- Marinate the Turkey: Wrap the seasoned turkey breast tightly in cling wrap to cover completely. Refrigerate for at least 1 hour but ideally up to 24 hours to allow the flavors to develop deeply in the meat.
- Preheat the Smoker: Preheat your smoker to a steady 225°F. Once preheated, add your turkey breast breast-side up on the smoker grate. Insert a meat probe thermometer into the thickest part of the breast and close the smoker lid.
- Smoke the Turkey: Maintain the smoker temperature, allowing it to gradually increase up to but not exceed 350°F while the turkey cooks. Smoke until the internal temperature of the turkey reaches 165°F, which ensures it is fully cooked and safe to eat.
- Rest and Serve: Remove the turkey breast from the smoker and let it rest uncovered for 20 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender turkey. Carve and serve as desired.
Notes
- Let the turkey marinate for as long as possible—ideally 24 hours—to maximize flavor infusion from the rub and injection marinade.
- Try different wood pellet flavors such as applewood for a mild smoke flavor or experiment with other types to find your preferred taste.
- Use a reliable meat thermometer to check doneness, since visual cues can be misleading when smoking poultry.
- Allowing the turkey to rest after smoking is crucial for juicy, tender slices—do not skip the resting time.
- Store any leftover smoked turkey in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
