SMOKED TURKEY BREAST Done Right – Juicy Meat, Simple Process, Killer Flavor.

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.

Brine the turkey breast in a mixture of water, salt, and herbs for several hours or overnight.

Remove the turkey from the brine and pat dry with paper towels.

Rub the turkey breast with olive oil, then season generously with garlic powder, onion powder, paprika, black pepper, and salt.

Prepare the smoker by heating it to a steady temperature of 225°F (107°C).

Soak the wood chips in water for 30 minutes, then drain.

Place the soaked wood chips in the smoker box or directly on the coals.

Put the turkey breast on the smoker rack, skin side up.

Smoke the turkey breast for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Baste the turkey with additional olive oil halfway through smoking for moisture.

Remove the turkey from the smoker and let it rest for at least 20 minutes before slicing.

Slice the turkey breast and serve with your favorite sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary