Brisket is the first thing that most people think of when they think of Texas barbecue. Texas is the land of meat, yet man cannot survive just on beef.
Smoked turkey breast is another very popular barbecue staple in Texas.
We keep it basic, like we do with most things in Texas barbecue, and let the smoke give the flavor. A simple seasoning of salt, pepper, and garlic mixed with powerful Mesquite-smoked taste results in some of the greatest turkey you’ve ever had.
Contents
- Texas smoked turkey breast
- How to tell when smoked turkey breast is cooked?
- How to make smoked turkey breast
- Smoking your turkey breast
- What should I serve with my smoked turkey breast?
- FAQs
- Should I wrap my turkey breast in foil while smoking?
- How do you keep a turkey breast from drying out in the smoker?
- Is it better to smoke a turkey breast at 225 or 250?
- How do you keep turkey juicy in a smoker?
- Should I spray turkey breast while smoking?
- Do you flip a turkey breast when smoking?
- Should I put a pan of water in my smoker for a turkey?
- Should you use water in a smoker with turkey?
- Should I season my turkey before smoking?
- How long to smoke a 8lb turkey breast at 250?
Texas smoked turkey breast
In Texas, turkey isn’t simply offered during Thanksgiving. Throughout the year, smoked turkey breast may be found on the menus of almost every barbecue restaurant in the state.
Because of the abundance of wild turkey in Texas, it is a prominent mainstay in Texas cuisine, particularly in the realm of barbecue. Rio Grande turkeys are believed to number between 500,000 and 600,000, with an annual harvest of about 100,000.
Texas is the home to 3 subspecies of wild turkey:
- The Eastern Turkey (M.g. Silvestris) lives in humid East Texas and has dark-colored tail tips.
- The Rio Grande Turkey (M.g. Intermedia) may be found from Oklahoma to Mexico in Central Texas, with buff-colored tail tips.
- Merriams Turkey (M.g. Merriami) with white tail tips is found in the ponderosa pine environment of the Trans-Pecos mountains.
It’s also quite affordable when compared to other popular barbecue meats (such as brisket) and goes nicely with a variety of side dishes.
You might also like: Smoked Turkey Wings
How to tell when smoked turkey breast is cooked?
When the thickest section of the turkey breast registers an internal temperature of 165°F, it is done.
The actual cooking time will depend on the size of the breast and the temperature of your smoker. It takes an hour and fifteen minutes to smoke a four-pound breast for this recipe.
How to make smoked turkey breast
Turkey breasts may be purchased in a variety of ways. I like boneless breast and roast turkey breast with the skin on. The skin gives an added layer of texture and taste to the smoked turkey, in my opinion.
1. Season your turkey
When it comes to seasoning, Texas, as previously said, keeps things simple. We appreciate the natural taste of wood smoke and avoid overwhelming it with a plethora of rubs and sauces.
A classic Texas turkey seasoning is made up of three ingredients: coarse ground black pepper, Kosher salt, and granulated garlic.
The proportions of each will vary according to the pitmaster’s liking, but I usually strive for a 2-2-1 ratio of coarse powdered black pepper, Kosher salt, and granulated garlic.
If you prefer more traditional barbecue tastes, try our bbq turkey rub recipe.
When preparing your turkey breast, be sure you peel back the skin and season the flesh underneath. This will guarantee that the taste is maximized.
After carefully seasoning the flesh under the skin, wrap the skin over the whole breast, drawing it tight.
Season the leftover rub all over the breast.
Smoking your turkey breast
Fire up your smoker to 250F.
I prefer to use mesquite wood or mesquite lump charcoal for this recipe. Mesquite has a rich, smokey taste that works well with a light protein like turkey.
Many Central Texas pitmasters swear on Post Oak for everything and everything, but I favor mesquite for this recipe.
Place your turkey breast immediately on the smoker’s grates, seam side down.
Let it smoke for about 1 to 1 hours.
This turkey breast takes 1 hour to cook, but the time depends on the size of your breast.
You may remove the turkey when it reaches an internal temperature of 165°F.
I prefer to monitor the temperature using my ThermoWorks ThermoPop. It’s an instant-read thermometer that measures temperatures fast and precisely, stopping me from overcooking and leaving my smoker open for too long.
You could also use a leave-in thermometer.
In terms of presentation, I prefer to chop the turkey breast into thin slices and dish it on a lovely wooden board with some greens on the side.
What should I serve with my smoked turkey breast?
Smoked turkey breast is incredibly flexible and goes well with a variety of side dishes. It also goes well with barbeque sauce, so don’t be scared to season it up!
Here are some delicious sides to pair with smoked turkey breast:
- The best macaroni salad for BBQ
- Smoked baked beans
- The best pasta salad for BBQ
- Smoked beer mustard potatoes
- Smoked mac & cheese
