Smoking a Bone in Turkey Breast
Make the best smoked turkey breast with this easy recipe. A simple wet rub and then a buttery bourbon glaze make every bite moist, tender, and delicous!
Servings: 12
Calories: 217kcal
Ingredients
For the Smoked Turkey Breast
- 4-5 lb turkey breast
- 2 tsp mustard
- 2 tsp olive oil
- 1 tbsp dark brown sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne or dark chili powder
For the Bourbon Glaze
- 4 tbsp butter
- 1 tbsp Bourbon
- 1 tbsp hot 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.
- 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 glaze
- Make the basting liquid. In a small saucepan, combine the butter, bourbon, 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 165F, remove from smoker, cover with foil, and rest for 15 minutes before slicing.
- Slice and serve.
Notes
Always make sure to start with a completely thawed turkey breast. Once thawed, remove the gizzard and any other packages from inside the cavity and pat dry.
Store leftovers in an airtight container for up to four days.
We used Mike's Hot Honey for this recipe, and it adds a touch of sweet heat. If you are worried about heat, use a traditional honey instead.
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 743mg | Potassium: 381mg | Sugar: 5g | Vitamin A: 260IU | Calcium: 28mg | Iron: 0.9mg