Boneless Turkey Breast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

matt75

Newbie
Original poster
Dec 31, 2016
8
22
Colorado
Hello all.

I would like to get some advise on smoking a boneless turkey breast. I want to do this for Thanksgiving this year and have not done one before. Any advise and assistance will be greatly appreciated

Thanks
 
Matt,
I recently smoked a Butterball boneless, rolled turkey breast, and it came out pretty good. I also injected with some rub and garlic butter.
Since poultry has no tough connective tissues like beef or pork, it does not need to be smoked low-and-slow. I think anywhere from 275° to 325° would be fine. You just want the IT to reach 140° within 4 hours. Not a problem, as mine hit 170° in about 3-1/2 hours with my MES30 set at 275°. That's when I pulled it, and it was cooked through and quite juicy.
Good luck!
 
  • Like
Reactions: treehunter1
Personally I think you will get a much better result with a bone in breast.
It will be much juicier.
Butterballs are already enhanced so no need to brine, but Tony C's injectable marinades really take it to another level.
We like the roasted garlic & herb for turkey.
Al
 
  • Like
Reactions: bug man
Last Thanksgiving, I bought a boneless, whole bone-in breast at Costco. It came atop a bed of bread stuffing. I smoked the turkey breast without doing any prep work whatsoever - seasoned it with a rub and shoved it into the smoker for a few hours. It was the best turkey I've ever made!
 
5D88E5B1-694D-46C2-A126-FABF6F2695EA.jpeg
A3EC933B-4950-4AE3-B54D-3290B7B66203.jpeg
Well the turkey breast turned out delicious and juicy!!!! Thanks for the info
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky