Smoked Turkey Breast

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

Make a brine using 1 cup of Meat Church brine mix and water in a food-safe container.

Heat the brine to dissolve and cool it off, or mix thoroughly without heating.

Add herbs and citrus to the brine for extra flavor.

Submerge the turkey breast in the brine and refrigerate for about 6 hours.

After brining, rinse the turkey breast off and pat it dry.

Slather the turkey breast with Duke's mayonnaise as a moisture barrier and binder.

Season the turkey breast with Holy Cow rub, applying evenly on all sides.

Let the seasoning adhere for about 15 minutes.

Preheat the smoker to 275°F (135°C).

Place the turkey breast on the smoker grate and cook for about 1.5 hours, basting with melted butter during the cook.

Check the internal temperature; remove the turkey when it reaches 160°F (71°C) to avoid drying out.

Let the turkey rest for 10-15 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level: