The Ultimate Smoked Turkey Breast Recipe

Ingredients

• wood chips of choice, soaked in water
• water as needed
• 8.75 pounds bone-in turkey breast
• 2 tablespoons unsalted butter, at room temperature
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon Montreal steak seasoning (such as McCormick®)
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon onion powder
• 0.5 teaspoon freshly ground black pepper
• disposable drip pan, if desired

Instructions

1. Preheat your smoker to a temperature of 350 degrees F (175 degrees C). Ensure the wood chips are properly drained and placed in the smoker chip pan. Add water as per the manufacturer's guidelines.
2. Remove the turkey breast from its packaging and thoroughly pat it dry using paper towels to prepare it for smoking.
3. In a mixing bowl, blend the butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper to create a flavorful seasoned butter mixture.
4. Carefully separate the skin from the turkey breast muscle, being cautious to keep the skin intact. Generously rub the seasoned butter between the skin and the muscle, using approximately 1/4 of the butter on each side. Apply the remaining seasoned butter evenly over the exterior of the turkey breast.
5. Position the prepared turkey breast directly on the smoker rack. If the manufacturer advises, place a disposable drip pan on the rack beneath the turkey. Ensure the drip pan does not come into contact with either the chip pan or the water pan.
6. Seal the smoker securely, reduce the thermostat setting to 225 degrees F (105 degrees C), and smoke for a duration of 3 1/2 to 4 hours. Remember to replenish the wood chips and water as necessary to maintain consistent smoke and moisture levels.
7. Employ a meat thermometer to accurately monitor the internal temperature. Continue smoking until the turkey registers between 155 to 161 degrees F (68 degrees C to 71 degrees C). Enclose the turkey breast in heavy-duty aluminum foil, followed by multiple layers of thick towels. Allow it to rest for approximately 45 minutes. The retained heat will finalize the cooking process, ensuring the turkey breast reaches a safe internal temperature of 165 degrees F (74 degrees F).
8. Carve the smoked turkey breast into slices and serve it warm for optimal flavor and enjoyment.

Nutrition

• Calories: 610 kcal
• Fat Content: 6 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 820 mg
• Protein Content: 130 g
• Cholesterol Content: 366 mg
• Carbohydrate Content: 0 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g