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Meal Instructions
Specimen #0070·SMOKER·Easy

Smoked Turkey Breast

Juicy, herb butter-basted bone-in turkey breast infused with sweet applewood smoke and carved into thick succulent deli slices in 3 hours.

Cook temp
250°F
Total time
3.2h
REST
15m
Serves
8
PULL AT
165°F
Ingredients
5 lbs Bone-In Whole Turkey Breast — thawed, patted dry
1 tbsp Olive Oil
4 tbsp Unsalted Butter — sliced, for wrapping phase
1 tbsp Kosher Salt
1 tsp Dried Sage & Thyme — each
1 tsp Garlic Powder
1/2 tsp Black Pepper
Equipment
Pellet or Charcoal Smoker
Apple or Pecan Wood Pellets
Peach Butcher Paper
Meat Thermometer
Carving Knife
DirectionsGet to the point
1Rub 5 lb bone-in turkey breast with olive oil, poultry herbs, garlic, salt, and pepper.
2Smoke skin-side UP at 250°F for 2 hours until skin is golden and internal temp hits 145°F.
3Wrap tightly in butcher paper with 4 tbsp herb butter.
4Return to smoker for 45–60 mins until thickest part reaches 165°F; rest 15 mins before carving.
Dad pro tip

Skip smoking a whole 16-lb turkey where the breasts dry out waiting for the dark legs to finish. Smoking a bone-in turkey breast takes 3 hours flat, and wrapping in butcher paper with 4 tablespoons of butter guarantees the juiciest sliced turkey you've ever tasted.

Kid adjustment

Slice into thin cold cuts for lunch sandwiches or serve with warm mashed potatoes and cranberry sauce.

Reheat

Reheat slices wrapped in foil with 1 tbsp broth at 300°F for 10 minutes.

BASIS: Traeger Pellet Smoker 250°F applewood smoke test; USDA FSIS 165°F standard.290 kcal · 42g protein · 0g carbs · 12g fat
USDA FoodData Central #171077
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