The Best Turkey Breast Recipe
The Best Turkey Breast Recipe
Ingredients
- 1 turkey breast, large
- 2 tablespoons Worcestershire sauce, as a binder
- 2 tablespoons Cajun honey rub
- 1/4 cup black pepper, 16 mesh
- 2 tablespoons hot honey
- 4 tablespoons butter
Instructions
- 1
Fire up your smoker, bringing the temperature to between 250°F and 275°F. Use post oak wood for smoking.
⏱️ 20 min•🌡️ 275
- 2
Carefully remove the skin from the large turkey breast. Trim away any loose pieces of meat or excess fat using a sharp knife.
⏱️ 5 min
- 3
Apply the Worcestershire sauce evenly over the entire surface of the turkey breast, rubbing it in thoroughly. This will act as a binder for the seasonings.
⏱️ 2 min
- 4
Generously season the turkey breast with the Cajun honey rub, ensuring both sides are completely covered.
⏱️ 2 min
- 5
Apply a heavy, even coat of 16 mesh black pepper to both sides of the turkey breast.
⏱️ 2 min
- 6
Fold the thinner parts of the turkey breast underneath the main body. This helps protect them from drying out during the smoking process.
⏱️ 1 min
- 7
Carefully place the seasoned turkey breast directly onto the smoker grates.
⏱️ 1 min
- 8
Smoke the turkey breast until its internal temperature reaches 160°F when measured with a meat thermometer in the thickest part. This will typically take 1.5 to 2 hours, depending on the size of the breast and smoker consistency.
⏱️ 90 min•🌡️ 275
- 9
While the turkey is smoking, prepare a double layer of heavy-duty aluminum foil. On the foil, add a few pats of butter, a drizzle of hot honey, and a light dusting of Cajun honey rub.
⏱️ 2 min - 10
Once the turkey reaches 160°F, remove it from the smoker and immediately place it top-side down onto the prepared foil.
⏱️ 1 min
- 11
Add a few more pats of butter, a drizzle of hot honey, and another dusting of Cajun honey rub to the underside (now facing up) of the turkey breast.
⏱️ 1 min
- 12
Tightly wrap the turkey breast in the double layer of foil, creating a sealed packet.
⏱️ 1 min
- 13
Place the wrapped turkey into a warmer set to 140°F, or an insulated cooler with a towel draped over the turkey. Let it rest for 1 to 2 hours.
⏱️ 90 min•🌡️ 140
- 14
After the resting period, carefully unwrap the turkey. Slice it against the grain into desired thickness and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Turkey Breast Recipe
- 1 turkey breast, large
- 2 tablespoons Worcestershire sauce, as a binder
- 2 tablespoons Cajun honey rub
- 1/4 cup black pepper, 16 mesh
- 2 tablespoons hot honey
- 4 tablespoons butter
Instructions
- 1
Fire up your smoker, bringing the temperature to between 250°F and 275°F. Use post oak wood for smoking.
⏱️ 20 min•🌡️ 275 - 2
Carefully remove the skin from the large turkey breast. Trim away any loose pieces of meat or excess fat using a sharp knife.
⏱️ 5 min - 3
Apply the Worcestershire sauce evenly over the entire surface of the turkey breast, rubbing it in thoroughly. This will act as a binder for the seasonings.
⏱️ 2 min - 4
Generously season the turkey breast with the Cajun honey rub, ensuring both sides are completely covered.
⏱️ 2 min - 5
Apply a heavy, even coat of 16 mesh black pepper to both sides of the turkey breast.
⏱️ 2 min - 6
Fold the thinner parts of the turkey breast underneath the main body. This helps protect them from drying out during the smoking process.
⏱️ 1 min - 7
Carefully place the seasoned turkey breast directly onto the smoker grates.
⏱️ 1 min - 8
Smoke the turkey breast until its internal temperature reaches 160°F when measured with a meat thermometer in the thickest part. This will typically take 1.5 to 2 hours, depending on the size of the breast and smoker consistency.
⏱️ 90 min•🌡️ 275 - 9
While the turkey is smoking, prepare a double layer of heavy-duty aluminum foil. On the foil, add a few pats of butter, a drizzle of hot honey, and a light dusting of Cajun honey rub.
⏱️ 2 min - 10
Once the turkey reaches 160°F, remove it from the smoker and immediately place it top-side down onto the prepared foil.
⏱️ 1 min - 11
Add a few more pats of butter, a drizzle of hot honey, and another dusting of Cajun honey rub to the underside (now facing up) of the turkey breast.
⏱️ 1 min - 12
Tightly wrap the turkey breast in the double layer of foil, creating a sealed packet.
⏱️ 1 min - 13
Place the wrapped turkey into a warmer set to 140°F, or an insulated cooler with a towel draped over the turkey. Let it rest for 1 to 2 hours.
⏱️ 90 min•🌡️ 140 - 14
After the resting period, carefully unwrap the turkey. Slice it against the grain into desired thickness and serve immediately.
⏱️ 5 min