This Pit Boss Smoked Turkey Breast is juicy and full of flavor, perfect for any gathering. The magic comes from using wood pellets that give it a delicious smoky taste!
Honestly, there’s nothing like the smell of turkey smoking in the yard. It makes you feel like a grill master, even if you just started! I love serving it with a side of crisp veggies for a tasty meal.
Key Ingredients & Substitutions
Turkey Breast: A whole turkey breast is the star of the show. Look for one in the 5-7 lbs range for even cooking. If that’s too big, you can use turkey tenderloins, which are smaller but also work well.
Olive Oil: Olive oil helps the rub adhere and adds moisture. You can swap it with melted butter or avocado oil if you like. Both will give a nice flavor too!
Smoked Paprika: This ingredient offers a smokey flavor that’s essential for this recipe. If you can’t find smoked paprika, regular paprika or chipotle powder can make a good substitute, just keep in mind the heat level.
Brown Sugar: Brown sugar balances the spices with sweetness. If you’re looking for a lower-sugar option, coconut sugar or honey can be used instead, but they will change the flavor a bit.
Cayenne Pepper: This adds some heat. If you’re not a fan of spice, feel free to skip it or replace it with sweet paprika for color without the kick.
What’s the Best Way to Make a Flavorful Rub?
A good rub is key to delicious smoked turkey. Here’s how to make it effective:
- Mix the spices well in a bowl so that all flavors distribute evenly.
- Apply olive oil to the turkey first. This helps the rub stick and creates a nice crust.
- Don’t be shy with the rub! Generously coat every surface of the turkey breast. The more spice, the more flavor.
- For an extra burst of moisture, use a meat injector to infuse chicken broth into the turkey. This step is optional, but it really boosts juiciness.
How to Make Pit Boss Smoked Turkey Breast
Ingredients You’ll Need:
For the Turkey:
- 1 whole turkey breast (about 5-7 lbs)
- 1/4 cup olive oil
For the Spice Rub:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper (optional for heat)
For Injection (Optional):
- 1 cup chicken broth
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time and approximately 3-4 hours of cooking time in your smoker. Additionally, you’ll want to let the turkey rest for at least 15-30 minutes before slicing. So, set aside about 4-5 hours in total for a delicious smoked turkey breast!
Step-by-Step Instructions:
1. Prepare the Turkey:
First, if your turkey breast has skin, pat it dry with paper towels. This helps the rub stick better and gives a nice crispy skin. If you see any excess fat, trim it off.
2. Make the Rub:
In a mixing bowl, put together the garlic powder, onion powder, smoked paprika, brown sugar, black pepper, salt, ground mustard, and, if you like a little kick, cayenne pepper. Stir these ingredients together until they are well combined.
3. Season the Turkey:
Now, pour the olive oil all over the turkey breast, rubbing it in nicely. Take your spice mixture and coat the turkey generously, making sure to cover every surface. If you want an even juicier turkey, you can inject some chicken broth into the breast before smoking!
4. Prepare the Smoker:
Time to get that smoker going! Preheat your Pit Boss smoker to 225°F (107°C). Choose your favorite wood pellets, like hickory or applewood, to add a lovely flavor to your turkey as it cooks.
5. Smoke the Turkey:
Place your seasoned turkey breast into the smoker and close the lid. Keep an eye on the internal temperature; you want it to reach 165°F (74°C). Depending on how big your turkey breast is, this could take around 3-4 hours.
6. Rest the Meat:
Once your turkey has hit that perfect temperature, carefully take it out of the smoker. Let it rest for at least 15-30 minutes before slicing. This resting period is crucial for keeping the turkey juicy!
7. Slice and Serve:
After resting, grab a sharp knife and slice the turkey breast against the grain into thin, delicious pieces. Now it’s time to serve and enjoy your flavorful smoked turkey breast!
This simple recipe results in a wonderfully seasoned and smoked turkey breast that’s sure to impress at any gathering!
Can I Use a Frozen Turkey Breast?
Yes, you can use a frozen turkey breast, but make sure to thaw it completely before smoking. The best way to thaw is in the refrigerator for 24 hours per 5 pounds of turkey. If you’re short on time, you can use the cold water method: seal the turkey in a plastic bag and submerge it in cold water, changing the water every 30 minutes. Avoid thawing in the microwave to ensure even thawing!
What Can I Substitute for Olive Oil?
If you need a substitution for olive oil, you can use melted butter or avocado oil instead. Both give a nice flavor and help the rub stick. Just keep in mind that butter may add a slight richness that can enhance the final taste of the turkey!
How Should I Store Leftover Smoked Turkey Breast?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the turkey tightly in plastic wrap and then in aluminum foil or a freezer-safe bag, and it will last up to 3 months. To reheat, thaw in the fridge overnight and warm gently in the oven or microwave to avoid drying it out.
Can I Use Other Woods for Smoking?
Absolutely! While hickory and apple are great choices, you can also try other types of wood like cherry, pecan, or mesquite. Each wood imparts a different flavor to the turkey. Experimenting with different woods can give you a unique twist each time!
