Smoking a frozen boneless turkey breast can add great flavor, but it requires some advanced planning and technique to get it just right. Here are some tips on how to properly smoke a frozen turkey breast.
Thawing the Turkey Breast
The first step is to safely thaw the frozen turkey breast. There are a few methods for doing this:
- Refrigerator thawing: Place the frozen turkey breast in the refrigerator in a container to catch any juices that may leak. Allow approximately 24 hours of thawing time per 4-5 pounds. Turn the turkey over occasionally to thaw evenly.
- Cold water thawing: Submerge the frozen turkey breast in its original wrapping in cold water, changing the water every 30 minutes. Allow 30 minutes per pound of turkey. Be sure the turkey stays cold during the process.
- Brining thawing: Make a brine solution of 1 cup salt per gallon of water. Submerge the wrapped frozen turkey in the brine, allowing it to thaw for 12-15 hours depending on size. The salt will help infuse flavor and moisture as it thaws.
Once thawed, remove any giblets or neck from the turkey cavity. Rinse the turkey under cold water and pat dry completely with paper towels. At this point, the turkey can be prepared for smoking.
Preparing the Turkey Breast for Smoking
There are a few steps involved in getting the thawed turkey breast ready for the smoker:
- Trim any excess skin and fat from the turkey, leaving about 1/4 inch of skin intact.
- Make a brine solution if desired. Dissolve 1/2 cup salt and 1/2 cup brown sugar per quart of water. Submerge turkey and brine 4-12 hours.
- Rinse turkey and pat dry. Rub the outside all over with olive oil or softened butter. This helps the smoke adhere.
- Apply any desired spices, herbs or rubs. Get the seasoning under the skin as well for added flavor. Common choices include smoked paprika, garlic powder, celery salt, brown sugar, thyme, rosemary.
- Allow turkey to come to room temperature before smoking, about 30 minutes.
Setting Up the Smoker
There are some key factors in setting up your smoker correctly for a turkey breast:
- Fuel choice – Hardwood chips like hickory, cherry, apple or mesquite work well. Avoid soft woods like pine.
- Water pan – Having a water pan or drip tray will add humidity and help keep the turkey moist.
- Temperature – Shoot for 225-250°F using an oven thermometer to monitor it.
- Wood chips – Soak chips in water for 30 minutes then drain. Replace with new dry chips as needed to generate consistent smoke.
- Arrangement – Place turkey on the upper rack above the water pan/drip tray.
The smoker should reach the target temp before putting the turkey in. Maintain the temp throughout the entire smoking time for best results.
Estimating Smoking Time
The smoking time can vary considerably based on the size of the turkey breast. Some general time estimates:
- 2-3 lbs – 2 to 3 hours
- 4-6 lbs – 4 to 5 hours
- 7-8 lbs – 6 to 8 hours
Use a meat thermometer to determine doneness, not time. The turkey is ready when the thickest part of the breast reads 165°F. The internal temperature will continue rising 5-10 degrees during resting time. If unsure, go by temperature not time.
Finishing the Smoked Turkey Breast
Once the turkey breast is smoked to the proper internal temp, there are a few final steps:
- Transfer turkey to a cutting board and tent loosely with foil. Allow to rest 15-20 minutes before carving.
- Carefully slice the turkey, cutting across the grain. The meat should be very moist and tender.
- Serve warm, or let cool completely then refrigerate. Reheat gently before serving if chilled.
- Refrigerate any leftovers within 2 hours. Reheat to 165°F or until hot and steaming before serving again.
Properly smoked turkey can last 3-4 days refrigerated. Freeze any longer term leftovers for up to 2-3 months.
Common Problems and Solutions
Here are some potential issues and how to troubleshoot them when smoking a turkey breast:
| Problem | Solution |
|---|---|
| Turkey skin is tough/rubbery | Smoke at too high a temp. Keep smoker under 250°F. |
| Meat is too dry | Brine turkey first and use a water pan. Don’t overcook. |
| Smoky flavor is too strong | Use milder wood chips and monitor smoke levels. |
| Turkey breast is underdone | Always use a meat thermometer for doneness. |
| Not enough smoke flavor | Add more wood chips throughout smoking time. |
| Skin is too dark | Avoid very black, sooty smoke. Monitor temps. |
Serving and Pairing Ideas
Smoked turkey breast is extremely versatile. Here are some serving suggestions:
- Slice for sandwiches, wraps, pitas or salads
- Dice for omelets, pizza, casseroles or soups
- Shred for BBQ pulled turkey sandwiches
- Pair with cranberry chutney or savory gravy
- Top with chimichurri, salsa or compound butter
Some beverage ideas that complement smoked turkey include:
- Pinot Noir or Cabernet Sauvignon wine
- Whiskey or rye
- Hoppy pale ale or IPA
- Fruity sangria or cider
- Sparkling wine or champagne
Conclusion
Smoking a turkey breast requires thawing, brining, seasoning and careful smoking at the right temperature. When done properly, the result is a juicy, flavorful centerpiece that makes memorable meals and sandwiches. With some practice, you’ll be able to master the art of smoking turkey breast to perfection.