Smoked Bone-In Turkey Breast
A juicy bone-in turkey breast with a simple paprika and garlic rub, smoked at 275°F until the skin is golden brown. Perfect for a smaller Thanksgiving dinner or for making delicious smoked turkey sandwiches.
Servings: 8
Calories: 343kcal
Equipment
Ingredients
- 5-6 pound bone-in turkey breast thawed
- 1 Tablespoon olive oil
- 1 Tablespoon Kosher salt omit or reduce to 1 teaspoon for a pre-brined turkey
- 1 teaspoon fresh ground black pepper
- 2 teaspoons sweet paprika
- ½ teaspoon garlic powder
- 2 Tablespoons melted butter
Instructions
- Preheat the smoker: Preheat your smoker to 275°F and add a few chunks of applewood, or fill a pellet grill with applewood or competition blend pellets.
- Mix the rub: Stir together the salt, pepper, paprika, and garlic powder in a small bowl. Reduce or omit the salt if your turkey has already been treated with a salt solution.
- Season the turkey: Pat the turkey breast dry with paper towels. Coat it all over with the olive oil, then sprinkle the seasoning mixture evenly over the top and underside.
- Smoke the turkey: Place the turkey on the smoker, breast side up, and insert a probe thermometer into the thickest part of the breast, without touching the bone. Smoke uncovered at 275°F for approximately 2½ to 3 hours, monitoring the internal temperature.
- Brush with butter: When the turkey reaches about 157°F, brush the skin with the melted butter. Continue smoking until the thickest part of the breast reaches around 160°F.
- Rest and check the temperature: Remove the turkey from the smoker, tent loosely with foil, and rest for 20 to 30 minutes. Check both sides with an instant-read thermometer and verify that carryover cooking brings the meat to 165°F. If either side has not reached 165°F, return the turkey to the smoker or a 325°F oven to finish cooking.
- Carve and serve: Remove the meat from the bones and slice across the grain. Serve warm.
Notes
- Cook time; Times vary with the size of the turkey breast and your smoker. Plan on about 2½ to 3 hours at 275°F for a 5 to 6 pound breast, plus resting time. Always cook to temperature, checking both sides of the breast.
- Smaller breasts; A 2 to 3 pound bone-in split turkey breast will also work, but it will cook faster. Use a thermometer rather than relying on the estimated cooking time.
- Pre-brined turkey; Many store-bought bone-in turkey breasts are treated with a salt solution. Check the packaging before seasoning. Avoid brining these again and reduce or omit added salt as needed.
- Salt; The listed amount uses Morton kosher salt for a turkey without added salt solution. If using Diamond Crystal kosher salt, use approximately 2 tablespoons by volume for an equivalent amount of salt.
- Rub variations; For a spicier rub, use chili powder in place of the paprika and add ½ teaspoon cayenne. For a sweeter rub, add 1 tablespoon brown sugar.
- Make-ahead; Smoke the turkey up to a day in advance. Remove the meat from the bones, divide into smaller portions, and refrigerate in shallow, covered containers within two hours. Reheat with a splash of broth in a covered baking dish at 325°F until the center reaches 165°F.
- Storage; Refrigerate leftovers in an airtight container for 3 to 4 days.
- Nutrition; Nutrition information is an estimate. Sodium will vary significantly depending on whether the turkey is pre-brined or enhanced and how much salt is added to the rub. Recalculate using your chosen turkey product and the actual edible yield.
Nutrition
Serving: 6ounces | Calories: 343kcal | Carbohydrates: 1g | Protein: 53g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 152mg | Sodium: 929mg | Potassium: 553mg