Turkey breasts is one of the most underestimated cuts. When seasoned and smoked well it can bring amazing experience to your plate. Smoked butter is the absolute start of this recipe. While this recipe is easy on preparation, it requires certain skills around barbecue being able to maintain stable temperature.
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
Brine overnight for at least 12 hours.
Ingredients
500 g Turkey breast(brined)
Seasoning
1 tsp Salt
1 tsp Black pepper
1 tsp Garlic
1 tsp MSG
Wrapping
125 g Melted butter
Equipment
Fully loaded fuel basket
Smoking wood at middle of fuel basket
Meater for temp control
Slow & Sear setup
Directions
Preparation
1
- Brine your turkey breast overnight, according to the directions in the linked recipe.
- Remove meat from brine and pat it dry. Rub the seasoning all over the meat.
- Insert probe in to thickest part of breast.
Smoking
2
- Place your turkey on the cold side with Meater inside.
- Preheat grill till at least 200F is registered in the dome.
- You can change length of your cook, by adjusting temperature, to modulate smokiness.
- Don’t go over 250F in the grill otherwise meat can turn bit dry.
- Smoke undisturbed, till 150F internal temperature.
Wrapping
3
- Remove from grill and wrap in the foil with butter, top side down.
- Continue to cook till 155F+ is achieved.
- Let rest for 10 minutes before opening the wrap.
- Reserve all the butter as this is your dipping sauce.
- Slice turkey thinly and serve with fresh bread.
Ingredients
500 g Turkey breast(brined)
Seasoning
1 tsp Salt
1 tsp Black pepper
1 tsp Garlic
1 tsp MSG
Wrapping
125 g Melted butter
Equipment
Fully loaded fuel basket
Smoking wood at middle of fuel basket
Meater for temp control
Slow & Sear setup
Directions
Preparation
1
- Brine your turkey breast overnight, according to the directions in the linked recipe.
- Remove meat from brine and pat it dry. Rub the seasoning all over the meat.
- Insert probe in to thickest part of breast.
Smoking
2
- Place your turkey on the cold side with Meater inside.
- Preheat grill till at least 200F is registered in the dome.
- You can change length of your cook, by adjusting temperature, to modulate smokiness.
- Don’t go over 250F in the grill otherwise meat can turn bit dry.
- Smoke undisturbed, till 150F internal temperature.
Wrapping
3
- Remove from grill and wrap in the foil with butter, top side down.
- Continue to cook till 155F+ is achieved.
- Let rest for 10 minutes before opening the wrap.
- Reserve all the butter as this is your dipping sauce.
- Slice turkey thinly and serve with fresh bread.