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:

• Appetizer: Everything Bagel Puffs with Smoked Cream Cheese Recipe
• Drink: Christmas Margarita Recipe
• Side Dish: Smoked Sausage, Ham, and Herb Recipe
• Side Dish: Winter Wonderland Brussel Sprouts Recipe
• Dessert: Smoked Eggnog Cheesecake Recipe

Smoked Christmas Turkey Breast Recipe

Ingredients for Smoked Christmas Turkey Breast:

• 2 x 3.5lb Turkey Breasts
• 1 Stick of Butter
• 1 Bottle of Mayonnaise 
• Killer Hogs Texas Brisket Rub
• Prairie Smoke & Spice All-Purpose Rub
• Kosmo's Q Texas Beef Rub 
• 1 Box Turkey Perfect by Fire and Flavour - Lemon Pepper Brine Kit

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.

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 2: Remove 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.

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.

• Christmas Brisket Recipe (Plus 5 other recipes)
  
  

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

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Barbecues Galore has the best selection of barbecues, grilling accessories, patio furniture, outdoor heating supplies, and fireplaces in Canada. We pride ourselves on providing you with the best backyard experiences and home comfort possible. With locations in Calgary and the GTA, you can visit us in store or shop online. North Calgary Store: (403) 250-1558 | South Calgary Store: (403) 258-4440 | Burlington Store: (905) 639-5952 | Oakville Store: (905) 844-3224 | Etobicoke Store: (416) 546-3266