You don't have to wait for Thanksgiving dinner to enjoy turkey. This hickory-smoked turkey breast is tender, juicy, and full of flavor. This bone-in smoked turkey breast makes a perfect Sunday dinner that your family and friends will enjoy.
I started with a 6.5 lbs. bone-in turkey breast; you can use boneless, but I prefer bone-in. This made a perfect meal for six people with just a little left over.
I only used two ingredients to season my turkey breast. Tony Chachere's Injectable Butter, and Cuisinart Roasted Chipotle Garlic Seasoning.
When you buy this butter, it comes with an injector, so you don't have to worry about buying one. I injected the butter in two places on both sides of the turkey breast.
Then I rubbed the seasoning all over and under the turkey breast's skin. It is best to do this the night before, but if you can't, do it at least two hours before you are going to smoke it.
I prepared my fire box on my Char-Griller Smokin Champ with charcoal and hickory wood splits, then brought the temperature to 250 degrees.
I smoked my turkey breast at 225-250 degrees for 4 hours, until the internal temperature reached 165 degrees.
When I took it off the smoker, I covered it with tin foil and let it rest for about 30 minutes before slicing it.
This was a perfect Sunday family dinner; everyone loved this smoked turkey breast. It was so tender, juicy, and full of flavor. I will definitely use the injectable butter again on turkey or chicken. You can certainly make this in your oven, but you won't get that hickory-smoked flavor.
As always, thanks for stopping by, and I hope you enjoy it.
