Big Daddy's     Cooking with Attitude

Thai Chile



Smoked Turkey Breast

This method works perfectly for a 5-7 lb. Turkey breast. The meat will practically melt in your mouth.

If you use a dry rub prepare it the day before you plan to smoke.   Rub the breast thoroughly with the dry rub and work it under the skin.  Allow the rubbed breast to sit overnight in the fridge.  I use this method a lot with pork but don't usually bother with chicken or turkey, instead rubbing them with lemon pepper just prior to placing them in the smoker.

Remove the turkey breast from the fridge and allow it to warn while preparing the smoker.  Placing the meat into the smoker at refrigerator temperatures will dramatically impact the cooking time.  If you did not use a dry rub on the bird rinse it thoroughly, pat dry and sprinkle with generous amounts of lemon pepper. Place in the smoker and cook at 200 to 225 degrees. After 6 hours bird should be checked - test with an instant read thermometer. Cooking time will depend on the size of the bird (~1 1/2 hours per pound.)  .

Allow the turkey breast to stand for 30 minutes before carving.

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