Pin it
This mouthwatering smoked turkey breast has transformed our family gatherings and casual weekend dinners alike. The injection marinade and flavorful rub create a perfectly juicy, smoky result that will have everyone asking for seconds.
I first made this smoked turkey breast when we wanted something special but didn't need a whole turkey. Now it's requested at every gathering, and I often make two just to ensure leftovers for sandwiches.
Ingredients
- Turkey breast: Select a bone-in option for maximum flavor and juiciness
- Injection syringe: Ensures flavor penetrates throughout the meat
- Chili powder: Adds subtle heat without overwhelming spice
- Paprika: Provides beautiful color and mild smoky flavor
- Garlic salt and onion salt: Creates perfect savory base notes
- Seasoning salt: Enhances all the other flavors
- Fresh ground pepper: Offers better flavor than pre-ground options
- Room temperature butter: Acts as a flavor carrier and helps crisp the skin
- Melted butter and oil: Forms the base of your injection marinade
- Worcestershire sauce: Adds depth with its unique umami qualities
- Lemon juice: Brightens and balances all the rich flavors
- Herbs like sage and thyme: Provide classic poultry flavor notes
Step-by-Step Instructions
- Prepare the Turkey:
- Take your completely thawed turkey breast and give it a good rinse under cool water. Pat it thoroughly dry with paper towels which is crucial for helping the rub adhere properly. The drier the surface, the better your final result will be.
- Create the Injection Marinade:
- Combine all marinade ingredients in a bowl, whisking thoroughly to ensure the herbs and spices are evenly distributed. Fill your injection syringe with this flavorful liquid. The marinade should be warm enough that the butter remains melted but not hot enough to start cooking the turkey.
- Inject the Marinade:
- Insert the needle into the turkey breast, making minimal holes while distributing marinade throughout. The trick is to insert once, then redirect the needle inside the meat without removing it completely. This minimizes juice loss while ensuring flavor throughout.
- Apply the Butter and Rub:
- Massage room temperature butter over the entire turkey breast, paying special attention to getting it under the skin where possible. This creates an incredible flavor barrier that keeps moisture in. Mix your dry rub ingredients thoroughly then generously coat the entire turkey, including under the skin where you can reach.
- Rest and Marinate:
- Wrap the seasoned turkey completely in plastic wrap, ensuring no areas are exposed. Refrigerate for at least one hour but preferably overnight. This resting period allows the flavors to penetrate deeply and the salt to work its magic on the texture of the meat.
- Smoke to Perfection:
- Preheat your smoker to 225°F before adding your turkey breast side up. Insert a temperature probe for accurate monitoring. Allow the smoker temperature to rise to around 350°F but no higher. Continue smoking until the internal temperature reaches exactly 165°F for food safety without drying out.
- Rest Before Serving:
- Remove the perfectly smoked turkey from the heat and let it rest a full 20 minutes. This crucial step allows juices to redistribute throughout the meat rather than running out when carved. The result is noticeably juicier slices.
Pin it
My absolute favorite part of this recipe is working with the injection marinade. I remember the first time trying this technique at a family gathering when my uncle who never compliments cooking asked for the recipe. The combination of butter and aromatics creates magic inside the meat that traditional roasting just cannot achieve.
Make Ahead Options
Preparing your turkey a day before smoking offers significant advantages. The seasoned and injected turkey can rest overnight in the refrigerator, allowing flavors to develop more deeply. This not only improves taste but also makes your cooking day much less stressful. The cold turkey will also take the smoke flavor more effectively than a room temperature one.
Leftover Transformations
Turkey leftovers from this recipe become incredible next day meals. Thinly slice the cold smoked turkey for unbelievable sandwiches with just mayo and fresh bread. Dice it for smoky turkey salad with celery and light mayo. Even better, chop and add to breakfast hash with potatoes and eggs for a meal that will make you deliberately cook extra turkey next time.
Wood Selection Matters
The type of wood you use dramatically impacts the final flavor profile. Applewood creates a subtle sweetness that complements the turkey beautifully. Hickory delivers a more robust traditional smoke flavor. For something unique, try cherry wood which imparts a mild sweet note with gorgeous color. Avoid stronger woods like mesquite which can overwhelm the delicate turkey flavor.
Serving Suggestions
This smoked turkey breast pairs wonderfully with traditional sides like mashed potatoes and green beans, but also shines alongside more unexpected companions. Try serving with a bright cranberry salsa, roasted sweet potatoes with maple glaze, or a light arugula salad with lemon vinaigrette. The smoky flavor creates a wonderful contrast with fresh, acidic accompaniments.
Pin it
Frequently Asked Questions
- → How long does it take to smoke a turkey breast?
Smoking time depends on the size of your turkey breast and smoker temperature. Generally, at 225-350°F, expect approximately 30-40 minutes per pound until the internal temperature reaches 165°F. A 4-6 pound turkey breast typically takes 2-3 hours.
- → Can I prepare the turkey breast ahead of time?
Yes! This method encourages marinating the seasoned and injected turkey breast for 1-24 hours before smoking. Preparing it the day before allows the flavors to fully penetrate the meat for better results.
- → What wood chips work best for smoking turkey?
Mild fruit woods like apple, cherry, or peach complement turkey beautifully without overpowering its natural flavor. Hickory or maple also work well but use sparingly. Avoid stronger woods like mesquite which may impart too much smokiness.
- → Do I need to brine the turkey breast before smoking?
This method uses an injection marinade instead of a traditional brine. The injection directly delivers flavor and moisture inside the meat, while the butter and rub treatment ensures the exterior is flavorful and moist, eliminating the need for brining.
- → How can I tell when the turkey breast is done cooking?
The turkey breast is done when it reaches an internal temperature of 165°F at the thickest part. Using a meat thermometer is essential for accuracy. After reaching temperature, let it rest for 20 minutes before carving to allow juices to redistribute throughout the meat.
- → Can I use this method for a whole turkey?
Yes, this technique works wonderfully for whole turkeys too. You'll need to increase the amount of injection marinade and rub proportionally to the weight of your bird, and the cooking time will be longer. Continue using the 165°F internal temperature guideline for doneness.