Texas Smoked Turkey Breast
Tender, deeply smoky turkey breast rubbed with a bold spice blend and smoked low and slow until the meat pulls apart. Perfect for slicing, shredding, or serving as an impressive centerpiece.
- Total time
- 300 min
- Servings
- 8
- Calories
- 385
- Protein
- 52g
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 1 whole, 5–7 lbs turkey breast, bone-in and skin-on
- 2 cups, soaked in water 30 minutes apple or hickory wood chips
- ½ cup beef or chicken broth
- 2 tablespoons butter
Instructions
- 1
Remove the turkey breast from the refrigerator and place it on a large cutting board so it reaches room temperature, about 45 minutes. This helps it cook evenly inside.
- 2
In a small bowl, mix together the brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper until uniform and no lumps remain.
- 3
Pat the turkey breast skin completely dry with paper towels by gently pressing them against every surface, then discard the damp towels. Dry skin helps the rub adhere and promotes browning.
- 4
Rub the spice mixture all over the turkey breast—on the skin, underneath the skin where your fingers can reach, on the sides, and over the underside. Use all the rub, pressing it gently so it sticks.
- 5
Fill the smoker's water pan with 2 quarts of water and set it in place, then add the soaked wood chips to the firebox according to your smoker's instructions.
- 6
Preheat the smoker to 225°F—check with the built-in thermometer or place a separate oven thermometer in the cooking chamber and wait 15–20 minutes until the temperature holds steady.
- 7
Place the turkey breast skin-side up on the center of the smoker rack, positioning it away from direct heat so it cooks gently on all sides.
- 8
Smoke the turkey uncovered for about 4 hours, until an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. Do not move the turkey or open the smoker more than every hour.
- 9
If the turkey skin begins to look dark brown or charred before it reaches 165°F, lay a piece of aluminum foil loosely over the breast to protect it from too much smoke exposure.
- 10
Remove the turkey breast from the smoker and transfer it to a large cutting board—the surface will be very hot, so use tongs or heat-resistant gloves.
- 11
Tent the turkey loosely with aluminum foil and let it rest for 15 minutes without moving it. Resting keeps the meat juicy by allowing fibers to reabsorb moisture.
- 12
While the turkey rests, pour the beef or chicken broth into a small saucepan and warm it over medium heat until it steams, about 3–4 minutes, then whisk in the butter until melted.
- 13
Slice the turkey breast between the ribs and across the grain (perpendicular to the muscle fibers) into 0.5-inch-thick slices, using a sharp carving knife and long, smooth downward strokes.
- 14
Arrange the turkey slices on a serving platter and drizzle the warm broth-butter mixture over the top, pouring it so it pools slightly around the meat.
Tools you’ll need
- Smoker (offset, drum, or pellet)
- Oven thermometer (to verify smoker temperature)
- Instant-read meat thermometer
- Large cutting board
- Paper towels
- Small bowl
- Water pan (smoker component)
- Aluminum foil
- Tongs or heat-resistant gloves
- Small saucepan
- Whisk
- Sharp carving knife
- Serving platter
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