Name: Smoked Turkey Breast with Butter Rest
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 6–8 servings
Ingredients: 1 turkey breast (bone-in), deboned and skin removed; Olive oil, as a binder; Meat Church Holy Cow rub; 3–4 tbsp butter

Smoked turkey breast might be the most underrated meat in BBQ. It's easy, it's healthier, and it beats store-bought deli meat any day. I've been working it into my regular rotation for weekday lunches.

The cook

I start with a full turkey breast, take it off the ribs, debone it and remove the skin. Mine came pre-brined, so it just needed a little olive oil and Meat Church Holy Cow. I smoke it at 200°F to start and bump it to 250°F. It takes about 2½–3 hours total, until 160°F internal.

The butter rest

Wrap it in foil with a few pats of butter and let it rest for an hour. The butter melts into the meat and carryover heat brings it up to a safe 165°F.

My first breast was tiny, about the size of a chicken, so it cooked too fast in spots. The tenderloins came off during trimming and shot from 120°F to 170°F in no time. A bigger, thicker breast works much better.

Watch the cook

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Poultry

Smoked Turkey Breast with Butter Rest

A deboned, skinless turkey breast with an olive oil binder and Holy Cow, smoked at 200–250°F to 160°F, then wrapped and rested with butter for an hour. Beats deli meat any day.

Prep: 20 minutes
Cook: 2½–3 hours
Total: About 4 hours
Yield: 6–8 servings
Method: Smoked
Wood: Your choice

Ingredients

1 turkey breast (bone-in), deboned and skin removed
Olive oil, as a binder
Meat Church Holy Cow rub Get it
3–4 tbsp butter

Instructions

Take the breast off the ribs, debone it and remove the skin. Try to keep the tenderloins attached.
Coat with a little olive oil and season all over with Holy Cow.
Smoke at 200°F, then bump the smoker to 250°F. Cook until the thickest part reaches 160°F, about 2½–3 hours.
Lay out a sheet of foil, add the butter, set the turkey on top and wrap tightly.
Rest for 1 hour. Carryover heat brings it to 165°F.
Slice against the grain and spoon the buttery juices over the top.

Pitmaster Notes

Always confirm 165°F after the rest. Poultry needs to hit it for safety.
If your breast isn't pre-brined, a brine makes it juicier and lets you control the salt.
Another way I make it: olive oil, black pepper and The Gospel, smoked at 225°F to about 165°F (2–3 hours), then rested with butter for an hour.
A bigger, thicker breast cooks more evenly. Small tenderloins cook fast and the rub can overpower them.