Description
This Perfect Smoked Turkey Breast recipe delivers tender, flavorful turkey infused with a rich injection marinade and a robust spice rub. Smoked slowly to an ideal internal temperature, this recipe ensures juicy, aromatic turkey 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, then rinse it under cold water and pat dry with paper towels to ensure the skin can absorb the seasonings properly.
- Inject the Marinade: Mix all the turkey injection marinade ingredients in a bowl and fill the injection syringe with the mixture. Insert the needle into various parts of the turkey breast, pushing the marinade inside to evenly distribute flavor while minimizing the number of holes.
- Apply Butter and Rub: Take the softened or melted butter and rub it all over the turkey, including under the skin and inside the cavity. Combine the turkey rub spices and apply thoroughly all over the turkey, including under the skin and inside the cavity to maximize flavor penetration.
- Marinate: Wrap the turkey completely in cling wrap and refrigerate for at least 1 hour, preferably up to 24 hours to allow the flavors to fully develop.
- Smoke the Turkey: Preheat your smoker to 225 degrees Fahrenheit. Place the turkey breast side up in the smoker, insert a probe thermometer into the thickest part of the meat, and close the lid. Maintain the smoker temperature, allowing it to raise to 350 degrees Fahrenheit but do not exceed it. Smoke until the internal temperature reaches 165 degrees Fahrenheit.
- Rest and Serve: Once the turkey reaches the correct internal temperature, remove it from the smoker and let it rest uncovered for 20 minutes. This resting period allows the juices to redistribute for moist, tender slices. Carve and serve.
Notes
- Allow plenty of time for marinating; the longer the better, ideally 24 hours to let the seasonings deeply infuse the turkey.
- Try different wood pellets for smoking; mild applewood pellets are recommended for a subtle, sweet smoky flavor but feel free to experiment.
- Use a reliable meat thermometer to ensure safe doneness since visual cues are unreliable for smoked meats.
- Letting the turkey rest for 20-30 minutes before slicing helps retain its juiciness.
- Store any leftover turkey properly in airtight containers in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
