Apple Wood Smoked Turkey Breast
Sometimes simple is better, like a split turkey breast or two on the smoker. With an easy barbecue butter rub and injection, have turkey that comes out moist and juicy. It's great for a main course and delicious for turkey sandwiches or soup the day after. Here’s how you can use your smoker or grill to make quick work of smoking a turkey breast.
Combine the 1 teaspoon of barbecue rub and 4 tablespoons of melted butter. Allow the combination cool to room temperature.
While the combination cools, let the split turkey breast come to room temperature as well.
Using an marinade injector, inject the cooled rub and butter into the turkey breast at regular intervals.
Prepare your smoker according to directions. If using your grill, heat one half of the grill to medium- low (300-325°F). Make sure to leave the other half of the grill off. This will create two separate cooking zones, one with direct heat and the other with indirect.
Add apple wood chips to your smoker. If using your grill, add a handful of apple wood chips to an aluminum foil pouch or cast-iron smoker box. Let the pouch or smoker box heat on the direct side of the grill until smoke appears.
With smoke appearing, salt and pepper the turkey skin. Place the breast into the smoker or in an aluminum pan on the indirect side if using the grill.
Smoking times will vary based on your smoker or grill type, weather conditions, etc. Cooking to the internal temperature is the best way to ensure that the turkey is safely prepared, but not over cooked. Use a thermometer to verify that your turkey has reached an internal temperature of 160°F in the breast meat.