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Texas-style smoked boneless turkey breast, seasoned with BBQ rub, slow-smoked, and finished with butter and chicken broth for a juicy, flavorful holiday main dish.

Texas-Style Smoked Boneless Turkey Breast

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There's something special about getting together with friends and sharing a great homemade meal. This time, we're taking Dr. J's Kitchen on location to Frisco, Texas, where our friends Maureen and Kevin invited us into their outdoor kitchen!
Kevin is showing us how he prepares his Texas-Style Smoked Boneless Turkey Breast, and I think you're going to love his method.
He starts by soaking the turkey in a citrus brine made with fresh oranges, limes, and seasonings. Then he adds his favorite BBQ rub and lets the smoker work its magic. Partway through cooking, he wraps the turkey in foil with butter and chicken broth to help keep it moist and flavorful.
It's a wonderful alternative to traditional roasted turkey, especially for Thanksgiving, Christmas, or a backyard barbecue.
And the best part? You don't have to prepare an entire turkey to enjoy all that delicious flavor!
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Servings: 8
Course: Main Course
Cuisine: American, Southern
Ingredients Equipment Method Video Notes

Ingredients
  

Turkey and Smoking
  • 1 boneless turkey breast 4–5 lb (1.8–2.3 kg)
  • Your favorite BBQ rub to taste (Kevin uses Killer Hogs BBQ Rub)
  • Kosher salt to taste
  • Ground black pepper to taste
  • 1 stick ½ cup / 113 g unsalted butter
  • ¼ cup 60 mL low-sodium chicken broth or stock
Citrus Brine
  • 8 cups 1.9 L water
  • ⅓ cup 67 g sugar
  • 1 large orange quartered
  • 2 limes halved
  • 2 tablespoons approximately 19 g garlic powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 2 sprigs of rosemary
  • 1 food-safe 2-gallon storage bag

Equipment

  • Smoker

Method
 

BRINE THE TURKEY — 12–24 HOURS BEFORE SMOKING
  1. Using a sharp knife, remove the skin from the turkey breast.
  2. Pour the water into a 2-gallon food-safe storage bag.
  3. Quarter the orange and halve the limes. Squeeze their juice into the bag, then add the fruit pieces.
  4. Add the sugar, garlic powder, kosher salt, and black pepper.
  5. Add the turkey breast, seal the bag securely, and place it in a large dish in the refrigerator for 12–24 hours.
SMOKING DAY
  1. Preheat your smoker to 250°F (121°C), using your preferred wood pellets, chips, or logs.
  2. Remove the turkey from the refrigerator about 30 minutes before smoking.
  3. Remove it from the brine and pat dry with paper towels. Discard the used brine.
  4. Season liberally with your preferred BBQ rub, along with salt and pepper to taste.
  5. Insert a temperature probe into the thickest part of the breast and place the turkey in the smoker.
  6. Smoke until the internal temperature reaches 120–125°F (49–52°C).
  7. Remove the turkey and place it on heavy-duty aluminum foil. Remove the probe.
  8. Slice the stick of butter lengthwise, place the butter on the foil, and set the turkey on top.
  9. Add the chicken broth. Wrap tightly in two layers of foil to prevent leaks.
  10. Reinsert the probe through the foil into the thickest part of the turkey.
  11. Return the wrapped turkey to the smoker and continue cooking until it reaches 160°F (71°C).
  12. Remove it from the smoker and rest for 20 minutes before slicing. Let it come up to 165°F (74°C).

Video

Notes

Brine the turkey in the refrigerator for 12–24 hours. Use a food-safe storage bag placed inside a large dish to catch possible leaks.
The cooking time will depend on the size and shape of the turkey breast, your smoker, and outdoor conditions. Use a reliable meat thermometer rather than cooking strictly by time.
Kevin's method calls for wrapping the turkey at an internal temperature of 120–125°F (49–52°C), removing it from the smoker at 160°F (71°C), and resting for 20 minutes. For USDA's recommended poultry safety temperature, confirm the thickest part reaches 165°F (74°C) before serving.
The BBQ rub and additional salt and pepper are added to taste. Since the brine and many BBQ rubs already contain salt, adjust the final seasoning accordingly.

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