Rating: 4.8/5
Preparation Time: 30 minutes (Prep) + 3 hours (Smoking)
Are you prepared for the next level of turkey hunting? Smoked turkey breast is ideal for preparation for a festive meal, outdoor grill, or football game on Sunday. It will make your chicken tender, juicy, and full of flavor – your folks will be begging for seconds. A detailed guide on how to smoke a turkey breast is the next show with all the ingredients, nutritional values, as well as history to blow your guests.
The History Of Smoked Turkey Breast
Smoking meat is one of the oldest cooking techniques, and here’s why:
- Ancient Origins: Indians discovered smoking procedures for food preservation and Turkeys were the first meats to get acquainted with this process.
- European Influence: Europeans changed smoking to suit their taste, and later transplanted this new activity to North America with different blends.
- A Holiday Favorite: Smoked turkey has recently emerged as a healthier option to roasted turkey that people prefer to take during Thanksgiving and Christmas.
Read more: The Ultimate Smoked Pulled Ham Recipe: Tender, Juicy, and Full of Flavour
Ingredients for Smoked Turkey Breast Recipe
To get that smoky, flavorful turkey breast, you’ll need the following ingredients:
- 1 whole turkey breast (4-6 pounds)
- 1/4 cup olive oil (or melted butter)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika (for color and a smoky note)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme (or rosemary for a herby touch)
- 1/4 cup apple juice or apple cider (for moisture)
- Wood chips (hickory, apple wood, or cherry woodwork well for smoking)
Pro Tip: If possible, brine the turkey breast for 4-6 hours before smoking. A brine solution made from 1/4 cup of salt and a gallon of water can enhance juiciness.
Step-by-Step Instructions for Smoked Turkey Breast
Follow these simple steps to achieve the perfect smoked turkey breast:
Step 1: Prepare the Turkey Breast
- Wash the turkey breast in cold water and drain the water from it before using paper to absorb the water from the breast.
- Coat the turkey with olive oil (or melted butter) to enhance the adhesion of the seasonings onto the turkey.
- Season generously: Mix bequeath, pepper, paprika, garlic powder, onion powder, and thyme. Pat the spice mix all over the surface of the turkey breast.
Step 2: Preheat the Smoker
- Smoking should be done at 225°F approximately. Select wood chips (apple, hickory, or cherry) for a subtle hint of the smoke helping to enhance the turkey.
- You can also add a pan of water inside it to ensure that there is enough moisture when smoking.
Step 3: Start Smoking the Turkey
- Put the turkey breast which has been seasoned on the grate of the smoker.
- Place a meat thermometer in the thickest place of the breast.
- Use wood chips every other hour to make sure you get adequate smoke produced in the smoker.
Step 4: Baste Periodically
- Each hour, coat the turkey with apple juice or cider so that it does not dry up and gets enhanced with flavor from the juice.
Step 5: Cook to Perfection
- To concoct this turkey breast, roast it for about 3 hours or even until it reaches an inner heat of 165°F.
- Once done transfer from the smoker and let it cool for about 10-15 minutes to help it hold its juices well.
Step 6: Serve and Enjoy
- Smoked turkey breast served sliced with a side tastes delicious! You can enjoy this dish with mashed potato, green beans, or any vegetables and cranberry sauce.
Nutritional Information (per 4 oz. serving)
- Calories: 180
- Protein: 25g
- Carbohydrates: 1g
- Fat: 8g
- Fiber: 0g
- Cholesterol: 60mg
- Sodium: 400mg
This smoked turkey breast is high in protein and low in carbs, making it an excellent choice for those following a low-carb or keto diet.
Tips for the Perfect Smoked Turkey Breast
- Choose the right wood chips: Hickory is a powerful smoke, but the fruit woods such as apples are slightly sweet.
- Monitor the internal temperature: Turkey also can overcook, and the internal temperature of 165 °F should be reached for a moist result.
- Rest before slicing: This way, juices will spread out throughout the turkey and make it juicy instead of defying the meaning of being juicy.
Roasting her a turkey breast is time-consuming but it is one activity I do not mind doing as the outcome is worth every time spent. That being said, this smoked turkey breast is for the novice smoker and the experienced professional. The peculiarity of a deep smoky taste combined with the juiciness of the meat make it an ideal centerpiece for any meal. Check out this smoker-friendly crisp, succulent, and ready-to-serve to your guests.
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