Enjoy a juicy Smoked Turkey Breast that anyone from beginner to advanced smoking skills can make at home. It is a great recipe for Holidays and dinners for the family.
Course Main Course
Cuisine American
Keyword smoked boneless turkey breast, smoked turkey breast, smoked turkey breast without brine
Prepare the smoker according to the manufacturer's directions with fruit-flavored wood chips. If using a water bath, add the apple juice/water combination to it now. Preheat the smoker to 325°F/163°C.
Place butter in a small mixing bowl and microwave for about 30 seconds or until melted. Note 3
To the butter mixture, add the paprika, garlic powder, and chicken stock, and mix well. Insert the mixture into a meat injector.
Using the meat injector, inject all but ¼ cup of the mixture into the turkey. Note Be sure to fully inject the turkey with the mixture. Really bury that injector into the turkey and move around the turkey, injecting into different spots at different depths.
Place the turkey in the smoker. Smoke for 2 ½ hours or until the internal temperature of the meat reaches 165°F. Baste the turkey with the remaining stock mixture, about every half hour until done.
Once 165°F has been reached, remove the turkey from the smoker. Let it rest for about 20 minutes. I prefer to cover it with aluminum foil while it rests.
Carve, serve, and enjoy!
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. Note 1: If you have also made a turkey and have the carcass, feel free to make and use our Instant Pot Turkey Stock recipe. Note 2: A water bath is optional but highly recommended. If your smoker does not come with a water bath. Use an aluminum roasting pan and fill halfway with an apple juice/ water combo. The water bath helps maintain moisture and keeps the poultry from being dry. Note 3: If a microwave is unavailable, use a small saucepan over medium heat to melt the ingredients together. Note 4: Be sure to fully inject the turkey with the mixture. Really bury that injector into the turkey and move around the turkey, injecting into different spots on the turkey at different depths.
Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.