How To Make The Best Texas Smoked Turkey Breasts Recipe
These butter-bathed smoked turkey breasts are tender and juicy, with a rich, smoky flavor that melts in your mouth. With just four ingredients, this irresistible bird delivers holiday-level indulgence any day of the week!
- Prep Time: 15 minutes
- Cook Time: ~4-5 hours
- Total Time: 0 hours
- Yield: ~10 servings
- Category: smoking, smoked turkey breasts, thanksgiving turkey, butter turkey breasts, grilling, turkey, holiday meals, texas turkey breasts, summer bbq, game day foods, smoked poultry
- Method: smoker and grill
- Cuisine: smoking, smoked turkey breasts, thanksgiving turkey, butter turkey breasts, grilling, turkey, holiday meals, texas turkey breasts, summer bbq, game day foods, smoked poultry
Ingredients
- 4-5 pound boneless turkey breasts
- 3-4 Tablespoons Chupacabra Cluckalicious Seasoning
- 2-3 Tablespoons Olive Oil
- 8 Tablespoons butter, unsalted
Instructions
- Pat the breasts dry and carefully separate the skin from the flesh (but do not remove completely.
- Cover both sides of the breasts with oil (and get under the skin then season liberally with the Chupacabra Cluckalicious seasoning on both sides.
- Set them in a container, leave uncovered, and refrigerate for at least 30 minutes to allow the seasoning to melt into the skin/flesh while you start up the smoker.
- Fill the hopper with a mixture of fruit and pecan pellets. Push the damper until it’s about 80% closed (leave it open more if you want more smoke on your bird). Preheat the Yoder Smokers YS640 to 250°F.
- Place the prepared breasts on the top rack. Insert a MEATER probe into the thickest part. Place a drip tray underneath the breasts to help with cleanup. To that drip tray, add about 2 cups of water. Close the lid. Spritz with stock every 45 minutes to an hour.
- When the internal temp reaches 150°F, place each turkey breast on a large piece of foil. Place half of the butter on top of the breast, and seal up the foil tightly around each one. Stick the wrapped turkey breasts back into the smoker, reinserting the MEATER probe, and smoke until the internal temperature reaches 165°F.
- Remove from the smoker, allow to rest for 20-30 minutes before serving.