This Smoked Turkey Breast turned out juicy and delicious! Not the dry turkey breast we get sometimes, but loaded with flavor and so tender. I had this in my freezer and thought it’d be great to smoke and use it for sandwiches.
I smoked this on my Big Green Egg! Before smoking I injected the turkey with a mixture of butter, chicken stock and a little garlic powder. This is the injector I used is by JY COOKMENT and I purchased it from Amazon. Here’s a link if you’re interested: https://amzn.to/2ubfaM9.
A Great Smoked Turkey Breast
You want to use a turkey breast that is not already loaded with added broth. A natural turkey or turkey breast works better since you are adding a liquid with butter. I did this while my smoker was getting ready. I didn’t brine overnight but you could. All I seasoned this with was I rubbed the outside with olive oil and seasoned with a mixture of salt, pepper and garlic powder.
Want more smoked meat recipes? Try my smoked brisket, always a favorite! https://the2spoons.com/the-best-awesome-smoked-brisket/.
After you smoke the turkey, try a recipe using the leftovers: Amazing! The Best Ever Smoked Turkey Sandwiches
Here’s the recipe for this Turkey Breast! Enjoy!
Ingredients
Method
- Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
- Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
- After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
- Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.