Hickory Smoked Turkey Breast

Hickory Smoked Turkey Breast

The butter in the injection and rub guarantees a tender and juicy turkey leg smoked to perfection over hickory wood chips.

Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
666 Calories

Recipe Instructions

Step 1
Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
Step 2
Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
Step 3
Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
Step 4
Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.
Step 5
Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
Hickory Smoked Turkey Breast

Ingredients

  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 (7 pound) whole turkey breast
  • 0.5 teaspoon poultry seasoning
  • 0.5 cup chicken broth
  • 0.25 cup unsalted butter, melted

Categories

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