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Juicy Smoked Turkey Breast

Delicious Juicy Smoked Turkey Breast Recipe finished dish
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This Juicy Smoked Turkey Breast is a flavorful and tender dish, perfect for any occasion. The combination of spices and slow smoking creates a deliciously smoky flavor that will impress your guests. Serve it hot and enjoy the juicy goodness in every bite.

Ingredients

Scale
  • 1 turkey breast, bone-in (about 3–4 lbs)
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil
  • Wood chips or chunks (apple, cherry, or hickory), soaked in water for 30 minutes
  • Cooking spray or oil for greasing

Instructions

  1. Rinse the turkey breast under cold water and pat dry with paper towels. Place on a cutting board.
  2. In a bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, brown sugar, salt, and black pepper. Stir until well combined to create a flavorful marinade.
  3. Rub the marinade all over the turkey breast, making sure to get under the skin if possible. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
  4. For indirect cooking, set up your grill. On a charcoal grill, arrange coals to one side. On a gas grill, preheat one side to medium-high heat. Lightly grease the grill grates with cooking spray or oil to prevent sticking.
  5. Place the soaked wood chips or chunks directly on the coals or in a smoker box on the gas grill.
  6. Remove the turkey breast from the fridge and let it come to room temperature. Place it on the cooler side of the grill, away from direct heat. Close the lid. Smoke the turkey at a temperature of 250-275°F (120-135°C) for about 2-3 hours, or until the internal temperature reaches 160°F (70°C) in the thickest part. Baste occasionally with any remaining marinade or pan drippings.
  7. Once done, remove the turkey from the grill and let it rest for 15-20 minutes before slicing. Slice and serve hot.

Nutrition

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