Transforming your holiday gatherings with the rich flavor of smoked turkey breast is a culinary delight. To achieve this, mastering the art of smoking turkey over wood chips or pellets is essential. The Traeger grill or pellet smoker becomes your trusted companion as you conjure up a mouthwatering Christmas or Thanksgiving feast. With a little practice and patience, you’ll be amazed at how effortlessly you can smoke poultry to perfection. This pellet smoker turkey recipe, infused with the brightness of citrus, the earthiness of herbs, and the warmth of spices, is sure to impress your loved ones with its complex flavor profile in every bite.
How to Make It
If you’ve chosen to serve this smoked turkey breast at your holiday gathering, you’ll be delighted to know that even novice home chefs can easily execute this recipe with success. The harmonious combination of citrus butter rub and tender turkey breast is sure to impress your guests on Christmas or Thanksgiving.To begin, if your turkey is frozen, thaw it overnight in the refrigerator. Next, prepare the compound butter by mixing softened butter with vinegar, orange zest, and juice. Once ready, pat the turkey dry using paper towels and fill the Traeger grill or pellet smoker auger with your preferred pellets. Hickory, mesquite, or a blend of the two would be excellent wood chunk options.Preheat the smoker as you coat the turkey with the compound butter, then rub the entire breast with a blend of rosemary, sage, thyme, celery salt, garlic and onion powders, paprika, and pepper. Smoke the turkey for approximately three hours or until it reaches an internal temperature of 160 degrees Fahrenheit in its thickest part. Slice and serve hot, storing any leftovers in an airtight container for a satisfying lunch the next day.
How to Tell When the Smoked Turkey is Done
When it comes to cooking a turkey breast on a pellet grill, precision is key. Unlike some recipes that can handle minor deviations from the recommended cooking time, turkey simply can’t afford to be overcooked. Even with the added moisture from butter, prolonged smoking can result in a dry and unappetizing final product – a scenario no one wants to face on holidays like Christmas or Thanksgiving.To ensure success with this smoked turkey breast recipe, it’s crucial to monitor the cooking time carefully. While digital thermometers or meat thermometers are the most reliable way to check the internal temperature of the turkey, it’s also important to consider that every turkey breast is unique in terms of shape and size, as well as every pellet smoker may have its own quirks. As such, it’s essential to check the internal temperature every hour or so to ensure the turkey reaches a safe minimum internal temperature of 160°F. If you’re using a boneless turkey breast, be prepared to adjust the cooking time accordingly, as these will typically cook faster than their bone-in counterparts.
Smoked Turkey Breast Recipe
Smoked Turkey Breast Recipe
When it comes to smoking turkey breast, the key to success lies in mastering the art of infusing it with the rich flavors of wood chips or pellets. This recipe is perfect for special occasions, as it yields a mouthwatering smoked turkey breast that’s sure to impress family and friends alike. With its tender texture and complex flavor profile, this dish is an excellent alternative to traditional roasted turkey. To achieve this level of culinary excellence, you’ll need to dedicate 15 minutes to preparation and 3 hours to cooking time. Once done, your smoked turkey breast will be ready to serve 9 people, making it an ideal option for holiday gatherings or special events.
Instructions
For optimal results, allow frozen Turkey breast to thaw in the refrigerator overnight. If you’re working with fresh turkey, skip this step altogether. In a small bowl, combine butter, vinegar, orange zest, and orange juice, then refrigerate for 15 minutes to allow the flavors to meld. Once the mixture has chilled, remove your Turkey breast from the fridge and gently pat it dry with paper towels. Fill your smoker’s auger with your preferred pellets – hickory is a great choice for this recipe. Preheat the smoker to 225 degrees Fahrenheit, keeping the lid closed during the 15-minute preparation period. Meanwhile, prepare a flavorful rub by combining rosemary, sage, thyme, celery salt, garlic powder, minced onion, smoked paprika, black pepper, and red pepper flakes in a small bowl or ramekin. Coat the Turkey breast with the citrus butter, using your hands to massage the butter into the meat – don’t forget to get under the skin if you’re leaving it on. Next, rub the seasoning mixture all over the breast, making sure to cover every surface. Place the Turkey onto a tray and carefully transfer it to the smoker. Smoke the Turkey for 3 hours, or until it reaches an internal temperature of 160 degrees Fahrenheit. As with any cooking process, it’s essential to monitor the turkey’s progress using a meat thermometer – check its temperature every hour to ensure it’s cooked to your liking. Once the Turkey is done, slice and serve it with your favorite sides.
