Smoked Bone-In Turkey Breast

Time to clean out some of the frozen items from the freezer in the garage. First up was a 7 lb Bone-In Turkey Breast that I bought last Thanksgiving. It was one of those loss leader items that my local grocery store was selling to get people into the doors. Buy One Get One for Free! Practiced safe defrosting methods and spent a few days defrosting the turkey breast in the refrigerator. Nothing but pure smoked turkey white meat –  it doesn’t get any better than this.

Hoping to be able to go to Costco tomorrow morning and get some much needed supplies … If they have anything left on the shelves. I’ll keep a positive thought! Some TP and basic staples would be nice.

In the spirit of keeping my cooks as simple as possible I rubbed roasted garlic extra virgin olive oil on and under the skin and seasoned on and under the skin using a combination of Pete’s Western Rub and McCormick Grill Mates Montreal Chicken Seasoning. You can find the recipe for Pete’s Western Rub rub on page 169 of my cookbook. The Wood Pellet Smoker & Grill Cookbook. Wrapped the bone-in turkey breast in plastic wrap and refrigerated for 4 hours.

Preheated my MAK 2 Star wood pellet smoker grill to 180ºF using CookinPellets.com Premium Perfect Mix wood pellets. Smoked the bone-in turkey breast at 180ºF for two hours before bumping the pit temperature to 325ºF. Finished cooking the bone-in turkey breast for approximately another 2 hours until the internal temperature at the thickest part of the breast reached 170ºF. Rested the turkey breast under a loose foil tent for 20 minutes before carving against the grain. The bone-in and the skin of the breast helps greatly in keeping the breast moist. Try smoking a bone-in turkey breast – you won’t regret it!