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.

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings

Calories 217kcal

Author Kita Roberts

Ingredients

4-5 lb turkey breast
2 teaspoon cajun mustard
2 teaspoon olive oil
1 tablespoon dark brown sugar
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon cayenne
4 tablespoon butter
3 tablespoon maple syrup use the good stuff
1 tablespoon 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 ½ 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.

Notes

Big Bob Gibson's BBQ Book

Nutrition