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a great smoked turkey breast.

November 10, 2021 by Becky Spoon

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Smoked Turkey Breast
Smoked Turkey Breast

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.

Smoked Turkey Breast

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/.

Smoked Brisket
Smoked Brisket

After you smoke the turkey, try a recipe using the leftovers: Amazing! The Best Ever Smoked Turkey Sandwiches

Leftover Smoked Turkey Sandwich
Leftover Chili And Beef Queso Dip Burgers

Here’s the recipe for this Turkey Breast! Enjoy!

Smoked Turkey Breast

A Great Smoked Turkey Breast

Print Recipe Pin Recipe
Course dinner, Lunch, Main Course, Sandwiches
Cuisine American

Ingredients
  

  • 1 turkey breast (Natural preferred)
  • 1 stick butter
  • 1 cup chicken broth
  • granulated garlic
  • black pepper
  • salt
  • olive oil

Instructions
 

  • 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.
Keyword big green egg, big green egg smoked turkey breast, smoked turkey, smoked turkey breast, turkey

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Filed Under: Poultry Tagged With: Big green egg, big green egg smoked turkey, smoked turkey

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