Smoked Boneless Turkey Breast Recipe
Ingredients
3 Tbsp Kosher salt
2 Tbsp brown sugar (either light or dark)
1 Tbsp ground black pepper
2 Tsp paprika
1 Tsp ground cayenne pepper
4-6 Pound white boneless turkey breast (I use Honeysuckle brand)
Preparation
Mix all dry ingredients together.
Coat turkey with a little vegetable oil, and apply rub to all parts of the breast.
Wrap tightly in plastic wrap, and refrigerate over night.
Placed breast in a preheated 250°F smoker, and apply 6 cherry bisquettes (or bisquettes of your choice).
Smoke/cook until the internal temperature reaches 165°F.
Remove breast from smoker, wrap in foil, and allow to rest 15 - 20 minutes.
During this time, the internal temperature will rise another 5 - 10°F. The meat comes out moist, tender and delicious.
Cherry
Wood
Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.
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