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…
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
Instructions
- 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.
- 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.
- Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
- 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.
- Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
- Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.