Loved how this turned out. Perfect for smaller gathering or for those who prefer white meat. I got my boneless turkey breast from Whole Foods. I used this video but used a salting technique from Cooks Illustrated. Start the day before you need it since you'll be salting it overnight. I use an electric CookShack smoker, so if you are using something else plan accordingly to prepare your smoker.
Ingredients
1 or 2 turkey breast halves (usually 2-3 pounders are available)
Kosher Salt
Coarse black pepper - I used Sam's Choice . Reasonably priced at Walmart.
Dried thyme (optional)
Unsalted Butter
Instructions
- Remove skin from the breast and salt all over with ¾ tsp per pound.
- Wrap with plastic wrap, put on something to catch any leaking liquid and refrigerate about 12 to hours.
- Unwrap turkey breasts and sprinkle black pepper VERY LIBERALLY all over turkey. I used prepared coarse black pepper. You could grind fresh, but it's a lot of pepper.
- I added some thyme but that's up to you. You are after all
- Smoke the breast at about 250 to 275 for 2 hours. Double wrap in foil, breast side down with the butter. I think I used about 1/2 stick per breast.
- You can return these to the smoker or to a 275 degree oven. Insert a meat probe and cook till internal temp is about 160-162 degrees F. I think this was about another hour.
- Remove from oven or smoker and let rest in foil for about 30 minutes.
- Remove from foil and slice. Reserve liquid for drizzling over turkey once sliced.
