Smoked Turkey Breast (advice needed)

I smoked a couple of them for Thanksgiving one year. It was going to be a small crowd and most of the heathens would only eat white meat, so I just smoked breasts instead of cooking a whole bird.

What kind of smoker do you have? Back then I had an offset and I placed the breast as far away from the firebox as I could, and used lighter woods. I think it was apple or cherry. Hickory would have been too strong. I did finish them in the oven covered in foil. They smoked around 200-225 for about 4 hours then I brought them inside and put them in the oven on 250 for another hour or so. Thermometer said they were done after that so I let it sit for about 30 minutes while I was finishing the rest of the meal.

As far as rubs, I used Prudhomme's Poultry seasoning. I didn't coat it as thick as I would with a boston butt or on ribs, but just lightly covered it. Turned out great.

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one of those people who doesn't share recipes.


I hate these people. What do you gain by doing this?

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My SIL's grandfather was this way. He thought is was funny and actually laughed when people asked for his recipes. He dropped dead of a heart attack and never told anyone (including his own children) how to make some of his more popular dishes. I've never understood this mentality. My family has it's own cookbook, and we share as much as possible.

Everything you need to know


Scroll down a little bit and on the right will be an article specifically for breasts only.

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Everything you need to know


Scroll down a little bit and on the right will be an article specifically for breasts only.

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That's my go to recipe. I do a dry brine, then inject it with a little vegetable oil. I slide herbs and lemons under the skin and smoke it.

Use the bone-in breasts.

I need to buy a couple for the freezer. They can be hard to find around here outside the holidays.