Go Back
smoked turkey breast about to be wrapped

Texas-Style Smoked Turkey Breast

Texas-style smoked turkey breast with heavy pepper bark and ghee wrap. Perfect for sliders and sandwiches.
Print Recipe Pin Recipe

Ingredients
  

  • For the Turkey Breast:
  • 1 whole turkey breast 5–10 lbs, bone-in or boneless
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika optional, for color
  • 2 tbsp avocado oil or melted ghee binder
  • ½ cup 1 stick unsalted butter or ghee (for wrapping)
  • Optional Brine:
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 2 cloves garlic
  • 1 gallon water

Instructions
 

  • Optional brine: Bring 1 cup water to simmer with salt, sugar, bay leaves, peppercorns, and garlic until dissolved. Add remaining cold water and cool completely. Submerge turkey breast and refrigerate 4-12 hours. Pat completely dry before seasoning.
  • Mix salt, black pepper, garlic powder, onion powder, and paprika in small bowl.
  • Coat turkey breast with avocado oil or ghee. Apply seasoning rub liberally all over, pressing it into the meat. Let sit 20-30 minutes at room temp.
  • Preheat smoker to 250°F with post oak, hickory, or pecan wood.
  • Place turkey breast skin-side up on smoker over drip pan. Insert probe thermometer into thickest part. Smoke unwrapped until internal temp reaches 140°F, about 1.5-2.5 hours depending on size.
  • Remove turkey at 140°F. Place on two sheets of heavy-duty foil. Pour 1 stick melted ghee over top and sides. Seal foil tightly.
  • Return wrapped turkey to smoker. Optional: bump temp to 275°F. Smoke until internal temp reaches 158°F, another 45 minutes to 1 hour.
  • Remove turkey at 158°F and keep wrapped. Rest 20-30 minutes. Carryover heat will bring internal temp to 165°F.
  • Unwrap and slice ½ inch thick. Serve Texas-style on white bread with onions, pickles, and jalapeños, or use for Turkey Bacon Pesto Sliders.

Notes

Pull at 158°F and let carryover bring it to 165°F during rest—don't overcook or it'll dry out. The ghee wrap at 140°F is the key to juicy meat. Texas-style means heavy black pepper bark. Post oak is traditional but hickory or pecan work great. Brine is optional but recommended for larger breasts. Save the ghee and juices from the foil for gravy or basting. Leftover turkey keeps 3-4 days refrigerated and makes incredible sliders.