Now that autumn is here, and turkey season, cold weather, and smoking weather are coming, let’s talk about my favorite wild turkey recipe. The meat in this recipe can be used for a variety of dishes, including sandwiches, or it can be eaten on its own.
First you’ll want one breast skin on, and one deboned thigh. Start out by wrapping the thigh inside the breast and tying it or using a roast sock.
One tablespoon each of ground cumin, sugar, salt, and cayenne pepper; one tablespoon each of black pepper, brown sugar, chili powder, and one-fourth cup of paprika
Are you looking for a delicious and impressive dish to serve for your next special occasion? Look no further than a smoked turkey breast roast! This recipe is not only easy to follow, but it also yields a juicy, flavorful, and tender turkey that will have your guests raving.
What You’ll Need:
Ingredients:
- 3-pound turkey breast roast (feeds 4-6)
- Olive oil or vegetable cooking oil
- 1/4 cup Jeff’s Original Rub (or your favorite rub)
- 3-4 slices thick-cut bacon
- Brine (optional, but recommended):
- 1/2 gallon water
- 1/2 cup coarse kosher salt
- 1/2 cup brown sugar
Equipment:
- Smoker
- Bradley rack or Weber grill pan
- Chopsticks or spoon handle
- Thermometer (we recommend the “Smoke by Thermoworks”)
- Foil
Instructions:
Preparing the Turkey:
- If desired, prepare the brine by dissolving the salt and brown sugar in the water. Submerge the turkey breast in the brine and refrigerate for 4 hours.
- Remove the turkey from the brine and rinse well. Pat dry with paper towels.
- Drizzle the turkey with olive oil or vegetable oil, ensuring it’s well-coated.
- Generously season the turkey with Jeff’s Original Rub (or your preferred rub) on all sides.
Adding the Bacon:
- If you’re hanging the turkey in your smoker, stuff 3-4 slices of bacon into the netting.
- If you’re laying the turkey flat, drape the bacon slices over the length of the breast.
Smoking the Turkey:
- Preheat your smoker to 225°F (107°C) with indirect heat.
- If hanging the turkey, use a Bradley rack or Weber grill pan to hold it. Secure the net with chopsticks or a spoon handle. Place the rack at the top of the smoker.
- If laying the turkey flat, place the Bradley rack or Weber grill pan directly on the smoker grate.
- Add your preferred smoking wood to the smoker.
- Smoke the turkey for approximately 5-6 hours, depending on its temperature when it goes into the smoker, how often you open the door, and your smoker’s ability to maintain a consistent temperature.
Finishing and Resting:
- Use a reliable thermometer like the “Smoke by Thermoworks” to monitor the temperature. Remove the turkey from the smoker once it reaches 160°F (71°C).
- Let the turkey rest for 10-15 minutes, tented with foil.
- Carefully remove the netting and discard the bacon.
- Slice the turkey as desired and serve immediately with your favorite sides.
Additional Tips:
- For an extra smoky flavor, use a combination of apple and hickory wood chips.
- If you don’t have a smoker, you can use a grill with indirect heat.
- Be sure to let the turkey rest before slicing to ensure it retains its juiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Smoking a turkey breast roast is a simple yet impressive way to prepare a delicious and flavorful meal. By following these easy steps you can create a dish that will wow your family and friends. So fire up your smoker and get ready to enjoy this mouthwatering recipe!
Frequently Asked Questions:
- Can I use a bone-in turkey breast?
Yes, you can use a bone-in turkey breast. It might take longer to cook, so make sure to check the internal temperature with a thermometer.
- What kind of wood should I use?
Apple, hickory, and maple are all good choices for smoking turkey breast.
- How do I know when the turkey is done?
The turkey is done when the internal temperature reaches 165°F (74°C).
- Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply smoke the turkey breast as directed, then let it cool completely. It can be kept for up to three days in the refrigerator in an airtight container. To reheat, place the turkey in an oven set to 350°F (175°C) with foil covering it until it is thoroughly heated.
Additional Resources:
- Jeff’s Original Rub: https://www.smoking-meat.com/jeff-s-original-rub
- Bradley Smoker: https://www.bradleysmoker.com/
- Thermoworks: https://www.thermoworks.com/