Smoked Bone-In Turkey Breast with Honey Butter
This smoked bone-in turkey breast with honey butter recipe shows you how to smoke moist turkey with a beautiful honey butter and spice coating. Avoid common mistakes with these expert techniques. All you need is 35 minutes of hands-on prep time and a few simple ingredients.
Equipment
- meat injector
- Charcoal smoker
- applewood chunks for the smoker
- leave-in thermometer
- Instant-Read Thermometer
Ingredients
For the Turkey
- 1 bone-in turkey breast 5-6 pounds, fully thawed
- ¾ cup Tony Chachere’s Creole Style Butter Injectable Marinade about 5-6 fluid ounces
For the Spice Rub
- 2 teaspoons Tony Chachere’s Original Creole Seasoning
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse black pepper
- 2 tablespoons yellow mustard for binding the rub to the meat
For the Honey Butter Wrap
- ½ cup unsalted butter sliced
- ¼ cup honey
Instructions
Prepping the Turkey
- Remove the packaging and any gravy packet, neck, or giblets. Don’t rinse the turkey; simply pat it dry with paper towels.
- Pour the injection mixture into a separate clean container to avoid contaminating the remaining bottle. Fill the injector and inject small amounts throughout both breast halves. Angle the needle in several directions from each entry point, injecting slowly while withdrawing it. Avoid creating one large pocket.
- Place the breast skin-side up on a wire rack over a rimmed baking sheet and refrigerate at 40°F or below for 12-16 hours, or overnight.
Seasoning the Turkey
- Combine the spices for the rub in a small bowl until it's evenly mixed. Set aside.
- After the turkey has sat in the fridge overnight, gently pull the skin away, using a boning knife or kitchen shears to release attached areas without cutting into the breast meat. Remove any loose fat, hanging skin, and small loose pieces that could burn. Leave both breast halves attached to the bone. Pat the exposed meat dry before adding the binder and seasoning.
- Apply a thin coating of mustard to the meat, then generously sprinkle the meat with the spice rub on the top and bottom. Gently press the seasoning onto the surface. Let the seasoned breast sit for 15-20 minutes in the refrigerator to help the seasoning adhere while the smoker preheats to 250°F.
Smoking the Turkey
- Set the smoker for indirect cooking at a measured grate temperature of 250°F using applewood chunks.
- Place the turkey breast-side up on the grate. Insert a leave-in thermometer probe into the thickest breast meat without touching bone. Smoke until the thickest parts of both breasts reach 140°F internally away from the bone, about 2-3 hours.
- Lay out 2-3 sheets of heavy-duty foil on a work surface. Spread out the sliced butter and honey on the center of the foil, then place the turkey skin side up on top of the mixture. Wrap tightly, taking care that exposed bones do not puncture the foil.
- Return to the smoker at 250°F until the breast reaches 160°F in the thickest part of both breasts away from the bone; about 45-90 minutes.
Resting & Carving
- Once the breast reaches 160°F, pull it from the heat and let it rest, wrapped in foil, for 20–30 minutes. During this time, carryover cooking should cause the internal temperature to reach 165°F in the thickest parts. (If it doesn't hit this temp after the rest, return it to the heat until it hits 165°F.)
- Carefully open the foil and reserve the honey-butter cooking juices for serving. Remove each breast half from the breastbone and ribs, then slice across the grain. Spoon a little of the cooking juices over the slices before serving. Enjoy!
Notes
- Refrigerator Thawing Method: To thaw the turkey breast in the refrigerator, keep it in its packaging on a rimmed tray on the bottom shelf at 40°F or below. It will take 24-48 hours for a 5-6 pound breast. Check the cavity and thickest areas for remaining ice before injecting.
- Want to thaw the turkey more quickly? Place the turkey in a leakproof bag, submerge it in cold water, and change the water every 30 minutes. This method of thawing will take about 30 minutes per pound. Cook it immediately after thawing; skip the rest after injection.
- If the turkey contains an added salt solution, reduce the Tony’s Original Creole Seasoning in the rub to 1 teaspoon. Also, don't add additional salt, and be sure to use unsalted butter.
Nutrition
Serving: 1servingCalories: 168kcalCarbohydrates: 7gProtein: 16gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 59mgSodium: 177mgPotassium: 207mgFiber: 0.4gSugar: 6gVitamin A: 556IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg
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