Smoked Turkey Breast
INGREDIENTS
·
1 large turkey breast
·
1 injection syringe
Turkey Rub
·
1 tbsp chili powder
·
1 tbsp paprika
·
1 tsp seasoning salt
·
1 tsp fresh ground pepper
·
1/4 cup room temp butter
Turkey Injection Marinade
·
1/4 cup melted butter
·
1/4 cup oil
·
3 tbsp Worcestershire sauce
·
1/4 cup water
·
1/2 fresh lemon juiced
·
1 tsp ground sage
·
1 tsp dried thyme
DIRECTIONS
- Thaw your turkey breast completely, rinse and pat dry. Mix your injection marinade ingredients together and fill syringe. Poke 1 hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.
- Take the soft or
melted butter and rub all over the turkey, under the turkey skin and in
the cavity. Mix the rub spices together and rub all over bird, in cavity
and in under skin also.
- Wrap turkey in
cling wrap so it is completely covered and refrigerate 1 hour -24 hours.
The longer the better!
- Preheat smoker
to 225 and add turkey, breast side up, to the smoker. Insert probe and
close lid. Allow smoker temp to raise 350, but not over. The turkey need
to come to an internal temp of 165 degrees. Once internal temp of 165 is
reached remove from smoker, and let rest for 20 minutes. Carve and
serve!
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