Learn to prepare tender and flavorful smoked turkey breast with this easy-to-follow recipe. Includes tips for perfect smoking and leftover storage advice.
Ingredients:
- 4 pounds turkey breast (bone-in or boneless)
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions:
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Prepare the Turkey:
- Rub the turkey breast with olive oil.
- Mix salt, smoked paprika, garlic powder, onion powder, and black pepper. Apply generously to all sides of the turkey.
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Set Up the Smoker:
- Preheat your smoker to 225°F (107°C) and use wood chips like hickory or apple for a rich, smoky flavor.
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Smoke the Turkey:
- Place the turkey breast in the smoker, skin side up.
- Smoke for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
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Rest and Serve:
- Let the turkey rest for 15 minutes before slicing. Serve warm or cool and use for deli-style sandwiches.
Tips for Perfect Smoked Turkey:
- Use a water pan in the smoker to maintain moisture during cooking.
- Rotate the turkey breast halfway through smoking for even cooking.
- For a bolder flavor, brine the turkey overnight before smoking.
Leftover Storage Advice:
- Refrigeration: Store sliced turkey in an airtight container for up to 5 days.
- Freezing: Wrap turkey in foil or plastic wrap and store in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Thaw frozen turkey in the refrigerator overnight and reheat in a covered dish in the oven at 300°F (150°C) until warm.