Melt-in-Your-Mouth Smoked Turkey Breast
Recipe Overview
Overview
This recipe for Melt-in-Your-Mouth Smoked Turkey Breast is a game changer for holiday meals. The process begins with sourcing high-quality boneless turkey breasts, which are then brined overnight in a flavorful mixture. This step is crucial as it infuses the meat with moisture and enhances its natural flavor. After brining, the turkey is seasoned with a blend of Cajun spices and placed on the smoker, where it absorbs a rich, smoky flavor.
The cooking method is straightforward yet effective. Maintaining a steady temperature of 275°F ensures that the turkey cooks evenly without drying out. The addition of butter and chicken broth during the cooking process creates a steamy environment that further enhances the turkey’s juiciness. As the turkey cooks, the skin develops a beautiful golden crust, thanks to the seasoning and the cooking technique.
Once the turkey reaches the perfect internal temperature of 160°F, it’s essential to let it rest before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in tender, flavorful slices. Whether served as the main dish for Thanksgiving or used in sandwiches, this smoked turkey breast is sure to impress your guests and become a staple in your holiday cooking repertoire.
Recipe Details
Steps & Tips
Tip: Brining overnight enhances flavor and juiciness.
Soak turkey breasts in a mixture of brine and water overnight.
Remove turkey from brine, let it drip dry, and lay on paper towels.
Spray turkey breasts lightly with cooking spray.
Tip: Cooking spray works well as a binder for seasoning.
Sprinkle Cajun seasoning evenly over the turkey breasts.
Apply TX seasoning for added texture and flavor.
Tip: Using coarse salt and pepper adds texture and crunch.
Fire up the smoker and maintain a steady temperature of 275°F.
Insert temperature probes into the thickest part of each turkey breast.
Tip: Use a probe thermometer to avoid overcooking the turkey.
Put the turkey breasts on the smoker, fat end towards the heat source.
After an hour, wrap turkey breasts in aluminum foil with butter and broth.
Tip: Adding chicken broth helps create steam and moisture.
Place wrapped turkey back in the smoker and maintain temperature.
Tip: Let the turkey rest after cooking to retain juices.
Monitor the internal temperature until it reaches 160°F.
Remove smaller turkey breast and let it rest in the foil.
Take the larger turkey breast off the smoker at 160°F.
Slice the turkey breast at a bias for serving.
Tip: Cooking two turkeys allows for leftovers and sandwiches.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Brining turkey breasts overnight enhances their juiciness and flavor.
- •Using a fat binder like cooking spray helps seasonings adhere to the turkey.
- •Cooking turkey breasts at a steady temperature of 275°F ensures even cooking.
- •Resting the turkey after cooking allows juices to redistribute, keeping it moist.
