Smoked Christmas Turkey Breast Recipe

A big juicy Christmas turkey dinner for the holiday season is a tradition. However, we know how people really feel about it deep down - there's often too much left over, you get turkey grease everywhere when carving that giant bird, and it more often than not comes out dry or undercooked. But what if we told you we have a recipe to keep the Christmas tradition of serving that bird on the table without wanting to flip it? You need to try our Smoked Christmas Turkey Breast Recipe. 

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Try our other recipes that are a part of this year’s Christmas feast:

    Smoked Christmas Turkey Breast Recipe

    Ingredients for Smoked Christmas Turkey Breast:

     

    Pre-Directions for Brining:

    STEP 1: Following the instructions on the Lemon Pepper Brine Kit, combine the bagged ingredients and water into a pot and boil.

    STEP 2: Bring it to room temperature.

    STEP 3: Using a leak proof container (for extra measure) place the brine bag inside then, add your turkey breasts and pour the brine on top.

    Smoked Christmas Turkey Recipe

    STEP 4: Let it sit for 12 to 24 hours. Remember to follow the packaged instructions. 

    Directions for Preparing and Cooking:

    STEP 1: Pre-heat smoker to 250°F 

    STEP 2Remove the turkey breasts from the brine. Dry with paper towels. 

    STEP 3: Slather copious amounts of mayonnaise until the bird is covered. 

     

    STEP 4: Season in 3 layers:

    1. 1st layer – Kosmo's Q Texas Beef Rub 
    2. 2nd layer – Prairie Smoke & Spice All-Purpose Rub
    3. 3rd layer – Killer Hogs Texas Brisket Rub

     

    STEP 5: Get your seasoned turkey breasts on the your pellet or charcoal grill and let them smoke until the breasts reach an internal temperature of about 140°F. This should take roughly about two hours, but always be sure to check your temperatures with an instant-read thermometer for the best accuracy.

    Smoked Christmas Turkey Recipe

    STEP 6: Slice your stick of butter and evenly place your squares along the on your heavy-duty foil. 

    STEP 7: After it's reached 140°F., remove the breasts from the smoker and place them topside-down atop the butter, then and wrap them tightly in the foil. 

    STEP 8: Return the turkey breasts to the smoker, cooking pretty side (what was the skin side) down until the internal temperature reaches 165°F

    STEP 9: Remove the turkey from the smoker and let rest for about 20 minutes before slicing.

       

      Want to taste last years hearty Christmas recipes? Start here:

      Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.

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