Smoked turkey breast recipe.
I’ll never eat turkey any other way, lol!
Smoked turkey breast
- 2-3 tablespoon butter
- 1 bone in, skin-on turkey breast
- 2 cups wood chips, soaked in water for 15 minutes
- For Rub: 1 Tbls cumin
- 1 Tbls black pepper
- 1 Tbls seasoning salt
- 3 T paprika
- 2 T chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Make sure the turkey is completely thawed before prepping. You can brine if you'd like overnight, but most turkeys come pre-brined so this isn't necessary.
- cut out the backbone (carefully) and turn over and press hard on the breast bone so that it lays as flat as possible.
- When ready to cook, combine the rub in a small bowl. Pat the turkey breast dry. Rub butter under the skin, then rub the rub mixture evenly under and on the skin.
- Wipe down grill grates w/ an half of an onion, so turkey won't stick.
- Light a chimney of charcoal. Using one is key to getting the coals to burn long enough for this to work. While that burns, soak the wood chips for about 30 minutes. When the coals are covered in ash pour out on one side of grill.
- Cover the grey coals with one layer of fresh coals. Then sprinkle on wood ships. The layer of fresh coals keeps the wet chips from extinguishing the hot coals and will provide more heat as they burn.
- Lay turkey on the side of the grill with out the coals. Lower cover & Smoke at 235° for about 15 minutes per pound, or to 165° internal temperature.
- Remove from grill & let rest for 20 minutes.
- Carve and enjoy the smokey goodness