Instead of smoking the whole bird, this smoked turkey breast recipe offers a delicious meal for a small family or party of two.
– Turkey Breast (Bone-In, Skin On) – Granulated Garlic – Granulated Onion – Ground Black Pepper – Wood for Smoke
Ingredients
Brine turkey breast in a salt, sugar, and water brine for at least 4 hours, or overnight for maximum flavor absorption.
First, give your turkey breast a good rinse and pat it dry. Put it on a baking sheet. Mix up some granulated garlic, granulated onion, and black pepper, then rub it all over, making sure to get under the skin if you’ve got skin-on.
Preheat your smoker to 275°F and use some apple, cherry, or hickory wood for a nice, sweet smoke flavor. Place the turkey breast on the grill grates, skin side up, and smoke it for about 3 to 4 hours until it hits 160°F internally.
Once it’s done, cover it loosely with foil and let it rest for 10-15 minutes—this lets the temperature rise a bit more to 165°F and keeps it juicy. After resting, slice it against the grain and serve with your favorite sides.
Got leftover turkey breast? Make a turkey club sandwich or a fresh turkey wrap. You can also add it to salads for something light. Use leftover turkey in soups, stews, or chili. Another favorite is turkey pot pie.