Juicy Smoked Turkey Breast
Tender smoked turkey breast injected for moisture, coated in mustard and a savory spice rub, then smoked low and slow until juicy with a beautiful bark. Perfect for sandwiches or holiday tables.
Equipment
- 1 | Meat injector |
- 1 | Smoker or charcoal grill |
- 1 | Instant-read thermometer |
- 1 | Aluminum foil |
- 1 Mixing bowls
- 1 | Basting brush or spoon |
Ingredients
- 1 | whole | turkey breast | 4–6 lb
- 0.5 | cup | melted butter | for injection
- 0.25 | cup | chicken broth |
- 2 | tbsp | apple cider vinegar |
- 1 | tsp | garlic powder |
- 3 | tbsp | yellow mustard |
- 3 | tbsp | paprika |
- 2 | tbsp | brown sugar |
- 1 | tbsp | kosher salt |
- 1 | tbsp | black pepper |
- 1 | tsp | onion powder |
- 0.5 | tsp | cayenne | optional
- 0.25 | cup | melted butter | for basting
- | | wood chunks or charcoal | as needed
Instructions
- Mix melted butter, chicken broth, vinegar, and garlic powder for the injection.
- Inject the mixture evenly throughout the turkey breast.
- Coat the entire surface with yellow mustard.
- Combine paprika, brown sugar, salt, pepper, onion powder, and cayenne; apply the rub.
- Preheat smoker to 250–275°F with wood or charcoal.
- Smoke the turkey until internal temperature reaches 150°F.
- Baste with melted butter, wrap tightly in foil, and continue cooking to 160–165°F.
- Rest 15 minutes, then slice against the grain and serve.
- Tip: Keep the smoker lid closed as much as possible to maintain steady temperature.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days.
Reheat gently in a covered dish with a splash of broth at 300°F.
Freeze sliced portions for up to 2 months; thaw overnight before reheating.
Omit cayenne for a milder version that still delivers full flavor.
Reheat gently in a covered dish with a splash of broth at 300°F.
Freeze sliced portions for up to 2 months; thaw overnight before reheating.
Omit cayenne for a milder version that still delivers full flavor.