Smoked Turkey Breast with Butter Rest (Printable)

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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
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.

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.

From dkcraftbbq.com/recipe/smoked-turkey-breast