Thanksgiving can be overwhelming. Who needs an 18-pound turkey anyway? For small families, step away from the oven and start up the smoker. This Smoked Turkey Breast will hit the spot.
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.
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If you’re feeling brave, you can also smoke the whole turkey! – Smoked Thanksgiving Turkey
Smoked Turkey Breast
Ingredients
- 4-5 lb turkey breast
- 2 tsp cajun mustard
- 2 tsp olive oil
- 1 tbsp dark brown sugar
- 1 tsp garlic salt
- 1 tsp celery salt
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne
- 4 tbsp butter
- 3 tbsp maple syrup use the good stuff
- 1 tbsp honey
Instructions
- The day before smoking, combine the mustard and olive oil in a small bowl. Rub the turkey breast all over with the mixture.
- 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.
- Soak chips and prep smoker according to manufacturers directions for a heat of 225 degrees F.
- 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.
- 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.
- Baste the turkey with the maple mixture. Close smoker and in 15 minutes baste again.
- Once the turkey temps at 165-170, remove from smoker, cover with foil, and rest for 15 minutes before slicing.
- Slice and serve.
Nutrition
[email protected] says
da-rool is everywhere
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Your breast looks perfect. Ok, it’s impossible to be adult and not snicker over that one. Sorry. It really does though.
Erin @ The Spiffy Cookie says
Can you buy me a smoker? Mk thanks 😉
Mimi says
A smoker AND a sous vide! That’s poultry agic!