• Frank

Smoked Turkey Breasts

Smoke ‘em if you got ‘em


If you like juicy turkey, this is the recipe for you. Never again will you have to choke down dry turkey. Never again will you have to choke down greasy deep-fried turkey. Unless you like dry and greasy turkey, in which case this recipe is not for you.

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This is a two-step cooking process. First, you have to brine the breasts, which takes some time. Then you smoke ‘em.


Brine Ingredients

Cool water - enough to cover the breasts

2 tablespoons sugar (white or brown)

1 tablespoon quick curing mix or canning salt

1 tablespoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes


Smoking Ingredients

Mayo – enough to cover the breasts

Your favorite seasoning – this is your chance to be creative and try out different seasoning. I like Cajun seasoning, BBQ seasoning, or you can just use salt and pepper

Butter – optional

Maple syrup – optional

Cranberry juice - optional


Brining Instructions

1. Mix all of the brine ingredients together until sugar is dissolved

2. Toss your turkey breasts into that

3. Let it soak for 8-18 hours in the fridge. Note: Word is that if you leave it longer than 18 hours, the meat will get mushy. Can’t confirm or deny it because we haven’t risked it.


Smoking Instructions

1. Set your smoker to 275°F

2. Remove breasts from brine give a shake to get off excess moisture

3. Slather the breasts in mayonnaise. Not joking. If you don’t like mayo, don’t worry, you won’t taste it at the end. Just do it, cover all sides of breasts in mayo.

4. Season to your liking

5. Tenderloins are usually done in 45 minutes

6. After 1 hour check the internal temp of your breasts. This is when you can drizzle melted butter or maple syrup over the top, and/or inject cranberry juice, if you want to. This helps keep those babies nice and moist.

7. Your cook time may vary, but it is usually around an hour and a half. What you’re shooting for is an internal temperature of 160°F in the breasts.

8. When you get to the proper temp, pull ‘em out.

9. Let ‘em rest for 10 minutes before slicing.

10. Serve and eat.

If you happen to have leftovers, this turkey makes some solid sandwiches.

Want to see what the finished product looks like? Instagram: Instagram.com/126Outdoors


What about the legs and the wings? Well fasten your seat belts, because we have a recipe coming that will answer that question.


You can also get yourself some 126 Outdoors gear: 126Outdoors.com/shop

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Oh, and if you want to see an awesome Youth Turkey hunt, go check this out: youtube.com/watch?v=m58QZgIja6Q

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