Description
Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.
Ingredients
- wood chips of choice, soaked in water
- water as needed
- 8 ¾ pounds bone-in turkey breast
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon montreal steak seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- disposable drip pan, if desired
Instructions
- Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
- Unwrap turkey breast and pat dry with paper towels.
- Combine butter
- salt
- steak seasoning
- smoked paprika
- onion powder
- and black pepper in a bowl to create a seasoned butter.
- Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle
- keeping the skin intact. Use about 1/4 of the seasoned butter on each side
- and rub the remaining seasoned butter all over the outside of the turkey breast.
- Place prepared turkey breast directly on a smoker rack
- and place the disposable drip pan on the rack below
- if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
- Close and secure the smoker
- lower thermostat to 225 degrees F (105 degrees C)
- and smoke 3 1/2 to 4 hours
- adding wood chips and water as needed.
- Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil
- then wrap in several layers of thick towels
- and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
- Slice and serve warm.
Prep Time: 20 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs 35 mins
Servings: 8