Massive 10 lb Smoked Turkey Breast
A 10 lb turkey breast with an olive oil binder, coarse black pepper and Holy Cow, smoked at 225°F for about 5 hours, rested with butter, then chilled overnight and sliced thin for sandwiches.
Just in time for Thanksgiving. This is one of the easiest, healthiest and, in my opinion, best ways to enjoy turkey, for the holiday or as a weekly meal.
The cook
This one was about 10 lb before trimming. Mine came pre-brined, but if yours didn't, I strongly recommend brining it yourself. I trimmed it, took the skin off, and used an olive oil binder with coarse black pepper and Meat Church Holy Cow. It smoked at 225°F for about 5 hours and came off between 155°F and 160°F internal. The smaller pieces finished way earlier, so I pulled those first.
The rest and the slice
It rested in foil with butter for about an hour before I cut a few thick slices to try. The rest went in the fridge overnight, and the next day I ran it through the deli slicer for thin sandwich slices.
Watch the cook
Poultry
Massive 10 lb Smoked Turkey Breast
A 10 lb turkey breast with an olive oil binder, coarse black pepper and Holy Cow, smoked at 225°F for about 5 hours, rested with butter, then chilled overnight and sliced thin for sandwiches.
Print- Prep
- About 30 minutes
- Cook
- About 5 hours
- Total
- About 6½ hours, plus chilling overnight
- Yield
- About 25–30 servings
- Method
- Smoked
- Wood
- Your choice
Ingredients
Instructions
- If your turkey isn't pre-brined, brine it first.
- Trim the breast and remove the skin.
- Coat with olive oil, then season all over with coarse black pepper and Holy Cow.
- Smoke at 225°F for about 5 hours, until the internal temperature is between 155°F and 160°F. Pull smaller pieces as they get there, which will be way earlier than the big piece.
- Wrap in foil with butter and rest for about 1 hour.
- Cut a few thick slices to try.
- Refrigerate the rest overnight, then use a deli slicer to cut thin slices for sandwiches.
Pitmaster Notes
- Mine came pre-brined. If yours isn't, I strongly recommend brining it yourself.
- Check the temperature after the rest. Poultry should reach 165°F, and carryover heat in the foil helps get it there.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
