Smoked Turkey Breast

 

This literally makes ample for a crowd with some for left overs on salads the following days. One can reduce the number of breasts to suit the crowd you are feeding.

I used a Traeger Pro575 smoker grill and their oak/hickory/cherry blend pellets for the smoke flavor.  Of course, you can use whatever kind of pellet you prefer, just make sure its good for poultry and you will be good to go.

Invest in extra temperature probes like the ThermPro bluetooth model.  They are accurate which is needed especially with poultry.  The advantage of the bluetooth is you get readings off an app on your phone, minimizing trips out to check things out.

Smoked Turkey Breast

1. 3, 3 to 4 pound turkey breasts
2. Grillmates for Chicken salt and seasoning mix
3. 3 T dried poultry seasoning blend
4. 3/4 c butter melted
5. salt and pepper to taste
6. 2 T each minced fresh Thyme, Rosemary 

Pat dry each Turkey Breast. Dust each breast on all sides with 1 tablespoon of the dried poultry seasoning blend.  Generously sprinkle Grillmates over both sides of breast, set aside on non reactive baking dish.  Repeat with remaining breasts.  Wrap with plastic wrap and refrigerate minimum of two hours or over night.

2 hours prior to start of smoking remove turkey breasts from fridge and allow to come to room temp.

Start smoker on a preheat to 185F.  Once to temp remove plastic wrap from turkey, insert a probe into each breast.  Place on grill skin side up,  close lid and smoke uninterrupted  until the largest breast reaches a temp of 125F. (This took about 4 hours on a 90 day here in SE Texas).

Once largest breast has reached 125F bump smoker to 375F.  Mix together melted butter, minced fresh herbs and salt and pepper.  With pastry brush mop the top of each breast.  Repeat every 15-20 minutes until breasts reach 165F.  This step with take 1 1/2 to 2 hours depending on size of breast. 

NOTE: based on size of breast smaller ones will come to temp faster than the largest breast.  Pull breasts from smoker when they reach 165F, remove probe and wrap in foil.  

When last breast is off, put smoker in cool down mode and move wrapped breasts to a resting station.  Let breasts rest minimum 20 minutes before carving and serving.