Smoked Turkey Breast

  • Fowl
  • Turkey
2452 days ago

Author Info


Related Products

Cherry Flavor Bisquettes READ MORE
Hickory Flavor Bisquettes READ MORE

Ingredients

  • Turkey Breast, skin on, no wings - 4lbs to 5lbs

Brine Ingredients Per Gallon Of Water

1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)

  • 1 Tbsp. Pepper
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Old Bay
  • 1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
  • 1 Bay leaf
  • 1 cup of salt

Bassman's Turkey Rub

  • 1 Tbsp. Pepper
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Salt Oregano
  • 1 Tbsp. Emeril's Essence (The Original Essence)

Brining

  1. Soak 2 fresh turkey breasts overnight.
  2. The next day rinse well and pat dry.
  3. Apply olive oil & your favorite rub, on and under skin--leave skin on.

Smoking

  1. Let sit for 30-45 minutes at room temperature.
  2. Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
  3. Smoke/ cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
  4. After smoke/ cooking, let turkey rest for 10 minutes.
  5. Remove breast from bone, and slice against the grain.