How to Smoke Turkey Breast
Smoked turkey breast has to be one of my favorite foods. A lot of people get turned away from the thought of eating turkey breast because they have too much dry turkey back in the day. Trust me, as a kid I was the same. There’s nothing worst than dry turkey.
So what changed my mind? Technique! And it’s not difficult technique either. Most of it has to do with what internal temperature the meat is when you pull it off the smoker. I’ve preached several times about the damaging effects of those little plastic turkey timers that come in the breast of whole turkeys. Those things aren’t designed to pop until they reach close to 180 degrees F on the internal temperature. That’s way too much!
The secret to good turkey breast is to remove it between 160-165 degrees F. The breast is considered “safe” at 165. So why would you remove it at 160? When you remove it from the smoker, let the turkey breast rest. While it is resting, the residual heat of the meat will continue to cook for a bit. That carry-over temperature will bring the meat to a safe doneness.
The best effect from this method? Moisture. The turkey won’t be dry. The fats and juices won’t be cooked out yet. They will be retained within the meat, and you will finally get the chance to enjoy tender and moist turkey breast. Follow this method outlined in this recipe for a great experience!
Turkey breast can be found at most major grocery stores. Some stores will only have it available around the holidays, but a lot of stores will carry it year round. You can always go with the bone-in option, but I prefer to just go boneless. In Utah we are blessed with a nationally known turkey farm that produces enormous turkey breasts that are perfect for the smoker, but other national brands are carried in most major grocery stores.
The secret to the perfect start, is to take the skin off. A lot of brands will include skin, but just toss it. Season the turkey breast like any other cut of meat. I like to put the turkey straight on the smoker grate, on the top shelf. I then put a foil fan under it to catch any juices. When the turkey is about halfway done, I put down a few pads of butter in the foil pan, then place the turkey on the butter. From there, I cover the pan in a sheet of foil. Since you don’t have skin on the turkey anymore, the outside of the meat will start to dry out at this point, resulting in a really uncomfortable bit, and difficulty in cutting it. For best results, wrap it in foil, and let it steam, and slightly braise in that butter, and the juices.
Like I mentioned above, you better take that turkey out between 160 and 163 degrees F. The result will be a super juicy, flavorful bit. Not that dry stuff you’re used to having on Thanksgiving.
Pro tip: If you are planning to use the turkey for thinly sliced deli meat, I recommend completely cooling it off. I usually let it come to room temp, then I wrap it in plastic wrap and set it in the fridge over night. The next day I can unwrap it and slice it cold on my deli slicer without it falling apart. From there, I vacuum seal it in small portions, and keep them in the freezer. Simply pull them out of the freezer when you’re ready to use them, and they thaw out super quick. They are great for sandwiches, soups, and even quick snacks of cheese and crackers.