Description
A tender and juicy smoked turkey breast recipe infused with a flavorful injection marinade and a perfectly spiced rub. Ideal for holiday meals, family dinners, or any occasion where you want a deliciously smoky and moist turkey.
Ingredients
Scale
Injection Marinade
- ¼ cup melted butter
- ¼ cup oil
- 3 tbsp Worcestershire sauce
- ¼ cup water
- ½ fresh lemon, juiced
- 1 tsp ground sage
- 1 tsp dried thyme
- 1 tsp garlic salt
- 1 tsp onion salt
Rub Spice Mix
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tsp seasoning salt
- 1 tsp fresh ground pepper
Other
- 1 large turkey breast
- ¼ cup room temperature butter
- Injection syringe
Instructions
- Prepare the Turkey: Thaw your turkey breast completely, then rinse and pat it dry thoroughly to ensure the marinade and rub adhere well.
- Inject Marinade: Mix all injection marinade ingredients together and fill the injection syringe. Insert the needle into different parts of the turkey, making as few holes as possible while dispersing the marinade throughout various areas of the breast for maximum flavor infusion.
- Apply Butter: Take the softened or melted room temperature butter and rub it all over the turkey, including under the skin and inside the cavity to keep the meat moist and flavorful.
- Apply Spice Rub: Combine all the rub spices and thoroughly rub the mixture all over the turkey, under the skin, and in the cavity for a robust and even seasoning.
- Refrigerate: Wrap the turkey tightly in cling wrap and refrigerate for 1 hour up to 24 hours. The longer it marinates, the more flavorful and tender it becomes.
- Preheat Smoker: Preheat your smoker to 225°F, ensuring all your equipment is ready before placing the turkey inside.
- Smoke the Turkey: Place the turkey breast side up on the smoker rack. Insert a meat probe into the thickest part of the breast, close the lid, and start smoking. Allow the smoker temperature to rise up to but not exceed 350°F while smoking the turkey until it reaches an internal temperature of 165°F.
- Rest and Serve: Once the internal temperature of 165°F is reached, remove the turkey from the smoker and let it rest for 20 minutes before carving. This resting period allows the juices to redistribute for a moist final product.
Notes
- This smoked turkey breast recipe yields a tender, juicy, and flavor-packed bird perfect for holidays and special dinners.
- Marinating for longer than 1 hour, ideally overnight, intensifies the flavor and juiciness.
- Use a reliable meat thermometer to ensure the turkey is cooked safely to 165°F internal temperature.
- Letting the turkey rest after smoking is essential to keep it moist when carved.
Nutrition
- Serving Size: 1 serving
- Calories: 149 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
