Looking for a delicious and easy alternative to smoking a whole turkey for your Holiday meal? Look no further than the Meat Church Smoked Turkey Breast! This recipe is perfect for feeding a smaller crowd or for those who just want some white meat. Plus, it’s incredibly simple to make and delivers a flavorful, juicy turkey that’s sure to impress your guests.
Here’s what you’ll need to get started:
Ingredients:
- 1 bone-in turkey breast (typically 3-6 lbs)
- Meat Church Gourmet Garlic & Herb Seasoning
Brine:
- 1/2 gallon water
- 1 C of Meat Church Bird Bath Poultry Brine
Tools:
- Instant Read Thermometer
- Poultry throne (AKA beer can chicken holder)
Instructions:
1. Brine the turkey breast:
- Thoroughly mix 1 contents of the Bird Bath Poultry Brine package with 1/2 gallon of water in a pot over medium heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
- Place the turkey breast in a brine bag or food safe bucket. Fill the container with the brine and refrigerate for 45 minutes per lb. Remove the turkey breast from brine, rinse thoroughly and pat dry.
2. Prepare your smoker:
- Prepare your smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook.
3. Season the turkey breast:
- Season the turkey breast all over with Meat Church Garlic & Herb. This is a delicate seasoning and it usually takes a liberal application.
4. Smoke the turkey:
- Smoke the turkey at 275 degrees.
- Baste with butter periodically with melted butter. We melted butter in a Lodge cast iron pot in this video and loaded it with various herbs such as rosemary, thyme, parsley, basil and tons of garlic.
- This cook will take approximately 2 hours depending on the size of the breast.
5. Check the temperature:
- Using an instant read thermometer, the turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok. We typically pull our turkey at 160 in the breast as it will carry over cook a few degrees.
6. Let the turkey rest:
- Let the turkey breast rest ~15 minutes. Carve and enjoy!
Tips:
- For a more flavorful turkey, you can also inject it with a poultry injection before smoking.
- If you don’t have a poultry throne, you can simply place the turkey breast on a wire rack in your smoker.
- Be sure to use a meat thermometer to ensure that the turkey is cooked through to a safe internal temperature.
Additional Resources:
- Meat Church Smoked Turkey Breast Recipe: https://www.meatchurch.com/blogs/recipes/smoked-turkey-breast
- Meat Church Smoked Bone-In Turkey Breast Recipe: https://www.meatchurch.com/blogs/recipes/smoked-bone-in-turkey-breast
- Meat Church YouTube Channel: https://www.youtube.com/user/MeatChurchBBQ
With its simple instructions and delicious results, the Meat Church Smoked Turkey Breast is sure to become a new Holiday tradition in your home. So fire up your smoker and get ready to enjoy this flavorful and juicy turkey!
P.S. Don’t forget to check out the Meat Church website for more amazing recipes and BBQ tips!