Smoked Turkey Breast

posted in: Turkey 0
Smoked Turkey Breast
Smoked Turkey Breast

Time flies when you're having fun!! Just realized that it's been about a year since I smoked a 7 pound Bone-In Turkey Breast. Got this one around Christmas from my local grocery store. They had a special on frozen Turkey Breasts - Buy One Get One (BOGO) free. Around the holidays, most grocery stores will have similar BOGO deals which really help in these times of growing inflation. This allows us to have turkey more than just around the holidays. There are so many things to do with turkey leftovers ... Graze on the sides with turkey, turkey noodle soup, turkey tetrazzini, turkey a la king, and more ...

By planning ahead, you can safely defrost the turkey breast in the refrigerator. It only takes a couple of days. 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.

Smoked for an hour at 225 degrees
Smoked for an hour at 225 degrees
Turkey Breast at 170 degrees
Turkey Breast at 170 degrees

Needed to clean my wood pellet smoker grills which took longer than anticipated. The Green Mountain Grills WiFi Controlled Davy Crockett Portable Wood Pellet Grill was easy and quick to reassemble. But when I checked the MAK 2 Star I learned that it needed a thorough cleaning which took more time than I had planned. Therefore, instead of smoking the turkey breast for 2 hours at 180°F and then finishing the turkey at 235°F I had to change the method I used which is detailed below. Not to worry cause it's all good and there are so many ways to cook an item with wonderful results.

Preheated my MAK 2 Star wood pellet smoker grill to 225ºF using CookinPellets.com Premium Perfect Mix wood pellets. Smoked the bone-in turkey breast at 225ºF for one hour before bumping the pit temperature to 350ºF. 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. Served the moist turkey breast with sides of corn, chicken stove top stuffing, mash potatoes, and some chicken gravy.

Turkey Breast & Sides
Turkey Breast & Sides

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