Texas-Style Smoked Boneless Turkey Breast
Texas-Style Smoked Boneless Turkey Breast
Ingredients
Equipment
Method
- Using a sharp knife, remove the skin from the turkey breast.
- Pour the water into a 2-gallon food-safe storage bag.
- Quarter the orange and halve the limes. Squeeze their juice into the bag, then add the fruit pieces.
- Add the sugar, garlic powder, kosher salt, and black pepper.
- Add the turkey breast, seal the bag securely, and place it in a large dish in the refrigerator for 12–24 hours.
- Preheat your smoker to 250°F (121°C), using your preferred wood pellets, chips, or logs.
- Remove the turkey from the refrigerator about 30 minutes before smoking.
- Remove it from the brine and pat dry with paper towels. Discard the used brine.
- Season liberally with your preferred BBQ rub, along with salt and pepper to taste.
- Insert a temperature probe into the thickest part of the breast and place the turkey in the smoker.
- Smoke until the internal temperature reaches 120–125°F (49–52°C).
- Remove the turkey and place it on heavy-duty aluminum foil. Remove the probe.
- Slice the stick of butter lengthwise, place the butter on the foil, and set the turkey on top.
- Add the chicken broth. Wrap tightly in two layers of foil to prevent leaks.
- Reinsert the probe through the foil into the thickest part of the turkey.
- Return the wrapped turkey to the smoker and continue cooking until it reaches 160°F (71°C).
- Remove it from the smoker and rest for 20 minutes before slicing. Let it come up to 165°F (74°C).
Video
Notes
Tried this recipe?
Let us know how it was!What Makes This Texas-Style Smoked Turkey Breast So Good?
There are a few things about Kevin’s recipe that really make it special.
First, he starts with a citrus brine. The combination of oranges, limes, garlic, salt, and pepper gives the turkey wonderful flavor before it ever goes into the smoker.
Next comes the BBQ rub. This adds another layer of seasoning and gives the turkey that delicious Texas barbecue character.
But one of my favorite parts of Kevin’s method is what he does partway through smoking. He wraps the turkey in heavy-duty aluminum foil with butter and chicken broth, then returns it to the smoker to finish cooking.
It’s a simple technique that helps hold moisture around the turkey during the final stage of cooking.
Why Brine a Turkey Breast Before Smoking?
Turkey breast is naturally lean, so it’s important to keep it from drying out during cooking.
Kevin prepares his brine 12 to 24 hours ahead of time using water, sugar, fresh oranges and limes, garlic powder, salt, and black pepper.
The salt in the brine helps the meat retain moisture, while the citrus and seasonings add flavor.
Just remember to keep the turkey refrigerated throughout the brining process.
Kevin’s Butter-and-Broth Foil Wrap
This is one of the most interesting steps in the recipe!
Once the turkey reaches an internal temperature of 120–125°F, Kevin removes it from the smoker and places it on heavy-duty aluminum foil with a stick of butter and a little chicken broth.
He wraps everything tightly, then puts the turkey back into the smoker.
The foil traps moisture and reduces evaporation as the turkey finishes cooking. It also helps protect the lean breast meat from drying out.
Keep in mind that wrapping the turkey will soften the exterior compared with leaving it unwrapped for the entire smoking process.
What to Serve with Smoked Turkey Breast
Smoked turkey breast makes a wonderful centerpiece for a holiday dinner, but it’s also delicious any time of year.
For a classic Thanksgiving-style meal, serve it with my Corn Casserole. It’s creamy, comforting, and pairs beautifully with the smoky turkey.
I also love serving turkey with my Cranberry Sauce with Orange and Pomegranate. The bright, sweet-tart flavors are a wonderful contrast to the rich barbecue seasoning.
And if you’re looking for something a little different, try my Creamy Parsnip Purée. It’s a delicious alternative to traditional mashed potatoes.
More Ways to Prepare Turkey
If you don’t have a smoker, you can still enjoy a delicious homemade turkey dinner!
My Instant Pot Boneless Turkey Breast with Gravy is another wonderful option, especially when you’re cooking for a smaller gathering.
And if you have leftover smoked turkey, try using it in my Thanksgiving Leftover Stuffed Panini. It’s a delicious way to turn leftover turkey into a completely different meal.
Frequently Asked Questions
How long should I brine the turkey breast?
Kevin recommends brining the turkey for 12 to 24 hours before smoking. Keep it refrigerated the entire time.
What temperature should I set my smoker to?
Kevin uses 250°F (121°C) for this recipe.
What type of wood should I use?
Kevin’s recipe allows you to use your preferred pellets, chips, or logs. Choose a wood that works well with poultry and your smoker.
Why does Kevin wrap the turkey in foil?
The butter-and-broth wrap helps retain moisture during the final stage of smoking. It’s especially useful with lean turkey breast.
How do I know when the smoked turkey is done?
Use a reliable meat thermometer inserted into the thickest part of the breast. USDA recommends a minimum internal temperature of 165°F (74°C) for poultry.
Can I make this recipe for Thanksgiving?
Absolutely! It’s a wonderful alternative to roasting a whole turkey, especially when you’re feeding a smaller group or want to free up oven space for side dishes.
Watch Kevin Make Texas-Style Smoked Turkey Breast with Dr. J
Come along with us to Frisco, Texas, where our friend Kevin walks us through his entire process for making this delicious smoked turkey breast!
You’ll see how he prepares the citrus brine, seasons the turkey, monitors the smoker temperature, and uses his butter-and-broth wrapping technique.
And of course, you’ll get to see the finished turkey!
Join us for this special on-location episode of Dr. J’s Kitchen!
