Texas Style Smoke Turkey Breast
Smoked Texas Style Turkey Breast is a delicious and peppery option for your holiday table! Of course, anytime of year would be perfect for this juicy recipe. Tender and moist, this recipe will have everyone asking for more.
Ingredients
- 20 Ounce Turkey Breast
- ½ Cup Melted Butter
- 1 ½ Tablespoons Granulated Garlic
- 1 Tablespoon Coarse Salt
- 1 Tablespoon Black Pepper
Instructions
- Heat the smoker to 250 degrees. One at a time, starting with the salt, sprinkle the entire turkey with each seasoning.
- Place the turkey breast on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
- Remove the turkey breast and place it in an aluminum foil boat. Coat with melted butter and wrap with aluminum foil. Remember to wrap the foil tight.
- Continue to cook for 15 minutes or until the internal temp reaches 160 degrees, then remove and rest for 15-30 minutes. Slice the Texas smoked turkey breast and serve!
Notes
If your turkey has already been brined, you can cut the amount of salt you’re using in half. Also remember to pat dry the turkey breast before you start to coat it with the spices. Use paper towels.
To make sure that no butter leaks out, use 2 pieces of foil to wrap the turkey breast.
You can also place a pan in the smoker to catch all the drippings from the smoked turkey. You can then use this to create a nice gravy to go with the Texas style smoked turkey breast.
You can also experiment with different seasonings and rubs for your turkey breast. Brown sugar is a great option as it can create a beautiful caramelization and a nice crusty bark on the outside of the turkey breast.
You can also try any other packaged dry rub of your choice. I love using the TX brisket rub with a dash of kosher salt.
To check if the smoked turkey is cooked to perfection, you’ll need to use a probe thermometer or a meat thermometer to check the internal temperature. Once the internal temperature reaches about 165°F on the thickest part of the meat, you’ll know your turkey is done.
To get that perfect smoke flavor, use a medium smoking wood like oak or pecan. Post oak wood is a great choice. You can use either pellets or wood chips- it’s all up to you.
While boneless turkey breast is the way to go, if you’re using a pack of bone in turkey breast, you might want to first remove the bone and trim the excess fat before you start to rub the spices and seasonings on it.
Nutrition
Serving: 1gCalories: 357kcalCarbohydrates: 2gProtein: 31gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 138mgSodium: 3964mgPotassium: 386mgFiber: 0.3gSugar: 0.2gVitamin A: 737IUVitamin C: 0.04mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!