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Smoked Whole Turkey Breast
Smoked Whole Turkey Breast
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Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
275 minutes
Versatile smoked whole turkey breast - perfect main dish or sandwich filling.
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:
  • Preheat your smoker to 350 degrees F (175 degrees C). Drain the wood chips and place them in the smoker chip pan. Add water as directed by the manufacturer.
  • Remove the packaging from the turkey breast and gently blot dry using paper towels.
  • Create a flavorful seasoned butter by mixing together butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl.
  • Carefully lift the turkey breast skin and spread seasoned butter underneath, ensuring the skin remains whole. Use half of the seasoned butter on each side and spread the rest all over the turkey breast.
  • Lay the seasoned turkey breast on the smoker rack, adding a disposable drip pan on the rack below if advised by the manufacturer. Ensure the drip pan doesn't touch the chip pan or water pan.
  • Seal the smoker tightly, reduce temperature to 225 degrees F (105 degrees C), and smoke for 3 1/2 to 4 hours, replenishing wood chips and water as necessary.
  • Check the turkey's internal temperature using a meat thermometer. Continue smoking until the turkey reaches 155 to 161 degrees F (68 to 71 degrees C). Wrap the turkey breast in heavy-duty aluminum foil, then layer it with thick towels, letting it rest for approximately 45 minutes. The residual heat will complete the cooking process, taking the turkey breast to a safe temperature of 165 degrees F (74 degrees C).
  • Slice the dish and present it while it's still warm.

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