We love a good smoked turkey at Thanksgiving but it could take six to eight hours to smoke a whole turkey plus prepping the smoker. My poor husband would have to get up at 4am to have the turkey ready by lunch on Thanksgiving . A Smoked Turkey Breast is our answer to that problem and nobody has to get up at 4am. The small smoked breast is just enough to satisfy everyone.
Of course a smoked turkey breast isn’t enough to feed a whole family but it is perfect for a small group. It is also a great addition to be served with a traditional roasted turkey. It is just enough that everyone can get a little smokey goodness. Plus the bones are perfect to save to boil for a broth for a smokey flavored soup. Thanksgiving wouldn’t be the same if you didn’t have Southern Candied Sweet Potatoes , check mine out they are fabulous.
I am intimidated by a charcoal smoker but my electric smoker I love and just about anyone can use it. If you love smoked meats invest in an electric smoker , you won’t regret it.. This is a great recipe for beginners!
Heat smoker to 275 degrees , I soak my hickory chips in water .
While the smoker is heating prepare the turkey breast.
Mix all of the seasoning in a small bowl.
Reserve 1/2 tablespoon of the seasoning mix in a small bowl and put 2 tablespoons of butter with it for later
With remaining seasoning mix combine it with the remaining 6 tablespoons of the butter
Separate the skin from the meat of the breast and put about a tablespoon of the butter mixture under the skin on each side
Rub the outside of the turkey breast with the rest of the butter mixture.
Once the smoker reaches 275 degrees place the breast in the smoker and if you have a temperature probe this is a great time to use it .
The Internal temperature of the turkey breast should reach 165-168 degrees when it is done , this will take 2-2 1/2 hours if the temp of the smoker is keep at 275 degrees
That little bit of butter and seasoning that we reserved about an hour into cooking melt it in the microwave
Bast the outside of the turkey breast with the butter mixture then again when it is almost ready.
Once the internal temp is between 165-168 remove from the smoker and allow to rest for 15 minutes before slicing