Steps to Make Smoked Turkey Breast And Legs

Hickory Smoked Turkey Breast

Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4.

Recipe Summary Hickory Smoked Turkey Breast

The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.

Ingredients | Smoked Turkey Breast And Legs

1 (7 pound) whole turkey breast

½ cup chicken broth

¼ cup unsalted butter, melted

1 teaspoon kosher salt

½ teaspoon poultry seasoning

2 tablespoons unsalted butter

2 teaspoons kosher salt

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

Directions

Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.

Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.

Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.

Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.

Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

Info | Smoked Turkey Breast And Legs

prep: 20 mins cook: 3 hrs additional: 20 mins total: 3 hrs 40 mins Servings: 10 Yield: 10 servings

TAG : Hickory Smoked Turkey Breast

Meat and Poultry Recipes, Turkey, Breasts,