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 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 going out to buy 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 skin of the turkey breast. 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 using charcoal and hickory wood splits and brought the temperature to 250 degrees.
I smoked my turkey breast between 225 and 250 degrees for four hours until the internal temperature was 165 degrees.
When I took it off of the smoker I covered it with tin foil and let 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.
