Smoked Turkey Breast
Tender and juicy smoked turkey breast with a citrus butter rub and herb seasoning is a flavorful centerpiece perfect for holidays or special dinners.
Servings: 9
Ingredients
- 3 ½ Pounds turkey breast bone-in
- ½ Cup salted butter softened
- 1 Tablespoon white vinegar
- 2 Tablespoons orange juice freshly squeezed
- 1 Tablespoon orange zest
- ½ Teaspoon rosemary dried
- ½ Teaspoon sage dried
- ½ Teaspoon thyme dried
- 1 Teaspoon celery salt
- 1 Teaspoon garlic powder
- 1 Teaspoon minced onion dried
- ½ Teaspoon smoked paprika
- ½ Teaspoon black pepper
- 1 Pinch red pepper flakes
Instructions
- Allow turkey breast to thaw in the fridge overnight if frozen. If fresh, skip this step.
- In a small bowl combine butter, vinegar, orange zest, and orange juice. Refrigerate for 15 minutes.
- Remove turkey breast from the fridge and pat dry with paper towels.
- Fill the auger with your favorite pellets. I suggest hickory for this recipe.
- Preheat the smoker to 225 degrees F lid closed for 15 minutes.
- In a small bowl or ramekin, combine rosemary, sage, thyme, celery salt, garlic powder, minced onion, smoked paprika, black pepper, and red pepper flakes.
- Coat the turkey breast with the citrus butter, using your hands to massage the butter into the turkey breast and getting right up in there under the skin if you're leaving the skin on.
- Next, rub the seasoning into the breast on all sides.
- Place the turkey in a baking dish and put it in the smoker. Smoke for 3 hours (or until an internal temperature of 160 degrees F is reached. Don't rely solely on time to know if the turkey is ready as cooking times may vary, be sure to check using a meat thermometer every hour).
- Let it rest for 10 minutes then serve with your favorite sides.
Notes
Pat the turkey very dry: This helps the butter and seasoning stick better and promotes even smoking.
Rub under the skin: Getting the butter under the skin keeps the meat extra juicy and flavorful.
Monitor the temperature: Always use a meat thermometer and check regularly rather than relying on time alone.
Let it rest before slicing: Resting helps the juices redistribute so the turkey stays moist when cut.
Rub under the skin: Getting the butter under the skin keeps the meat extra juicy and flavorful.
Monitor the temperature: Always use a meat thermometer and check regularly rather than relying on time alone.
Let it rest before slicing: Resting helps the juices redistribute so the turkey stays moist when cut.
Nutrition
Calories: 273kcal | Carbohydrates: 1g | Protein: 38g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 703mg | Potassium: 448mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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