Smoked Turkey Breast

Smoked Turkey Breast via
I am not a fan of poultry. Given my options, pork, beef or seafood win every time. I never order poultry out and don’t really have a ‘favorite chicken’ dish. It’s always so dry. You have to be polite, globing more and more gravy on than Paula Deen  with a stick of butter. Then if you aren’t lucky enough to have some sort of cloaking accouterments, you are stuck with the fact that its flavorless. Absolutely bland. At least when mom burned a burger, it tasted like something. Burnt, but burnt meat.

Poultry is just boring.

Until you go out and get yourself a smoker. Then the heavens open and angels sing. Your world will change forever and never again will you hurry passed the poultry sections of your market loathing the dreaded Thanksgiving purchase. No, you will stalk it like a champ, finding perfect hens on sale, chicken quarters, and even turkeys all year long. Your freezer will hate you. Your taste buds will love you.

Life will never be the same.

Smoked Turkey Breast via

Smoked Turkey Breast

Smoked Turkey Breast

“If there was one thing I could eat every day, he said, it would be that.” And so, if it means he will eat a proper lunch every day, smoke I shall… Smoke indeed.


  • 1 4-5lbs turkey breast
  • 2 teas cajun mustard
  • 2 teas olive oil
  • 1 tbs dark brown sugar
  • 1 teas garlic salt
  • 1 teas celery salt
  • 1 teas paprika
  • 1/2 teas ground black pepper
  • 1/4 teas cayenne
  • 4 tbs butter
  • 3 tbs maple syrup (use the good stuff)
  • 1 tbs honey


  1. The day before smoking, combine the mustard and olive oil in a small bowl. Rub the turkey breast all over with the mixture.
  2. In another small bowl combine the spices. Rub the turkey breast heavily with rub. Wrap in plastic wrap and let the flavors mingle in the fridge over night.
  3. Soak chips and prep smoker according to manufacturers directions for a heat of 225 degrees F.
  4. Prep your drip pan and water tray if needed. Place turkey in smoker and add wood chips. Smoke for 1 1/2 hours and refresh chips as needed. Smoke for another hour.
  5. Make the basting liquid. In a small saucepan, combine the butter, maple syrup, and honey over low heat until butter is just melted. Stir to combine.
  6. Baste the turkey with the maple mixture. Close smoker and in 15 minutes baste again.
  7. Once the turkey temps at 165-170, remove from smoker, cover with foil, and rest for 15 minutes before slicing.
  8. Slice and serve.


Smoked Turkey Breast via


  1. da-rool is everywhere

  2. Your breast looks perfect. Ok, it’s impossible to be adult and not snicker over that one. Sorry. It really does though.

  3. Can you buy me a smoker? Mk thanks 😉

  4. A smoker AND a sous vide! That’s poultry agic!

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