Smoked Turkey Breast

Giant Boneless Turkey Breast for Thanksgiving – brined, seasoned, and smoked over hickory wood, then wrapped in butter for extra richness and flavor.

WHAT MALCOM USED IN THIS RECIPE:

• Boneless Turkey Breast sourced from The Butcher Shoppe
• Malcom’s Bird Brine
• Meat Bags
• Malcom’s King Craw Seasoning
• Killer Hogs TX Brisket Rub
• Thermoworks DOT Temp Probe
• HowToBBQRight 12inch Slicer Knife

Juicy Smoked Turkey Breast

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• Author: Malcom Reed

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Description

This smoked turkey breast recipe is about as good as it gets for Thanksgiving. I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor…

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Ingredients

• 2 boneless, skinless Turkey breast
• 1/2 bottle Malcom’s Bird Brine
• 1 gallon water
• cooking spray
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 1/4 cup Killer Hogs TX Brisket Rub
• 2 sticks butter
• 1/2 cup chicken broth

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Instructions

1. Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
2. Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
3. Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
4. Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
5. Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
6. Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

Malcom Reed
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