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Ok, so I have to admit this post is completely selfish. Whether it is chicken or turkey, I prefer the dark meat. Legs and thighs have always and will always be my go-to favorite. However, most of my family likes the white meat AND the dark meat! Um, excuse me! You can’t prefer both, because people like me prefer the dark meat and want it all, hands off! Maybe it’s because I’m the baby of the family, maybe it’s because they really do like the white meat better, but I normally DO get my way and always secure at least one of the legs. I know, I know, it’s probably because I’m the youngest and typically get my way. 🙂

BUT for those of you with larger families who mainly prefer white meat, a good way to please all is to cook a turkey breast in addition to your center stage bird. It also, allows for more white meat at the table, making my chances of getting all the dark meat, even higher. Even better, is if there are families out there who only want the white meat, skip the whole bird all together and just prepare this super yummy turkey breast.

One more confession: My husband, Birdbelly BBQ, we will call him, does all of the, well BBQ-ing. This turkey breast recipe was all him, he worked really hard on it. Brice, I mean Birdbelly BBQ, loves to spend a weekend with the smoker. We have a couple of them at our house, I think he is starting to collect them- yet still wants more! Anyway, he tries new ways of perfecting his BBQing, just like I do with cooking in the kitchen. BBQ videos are almost always on play in our house, as well as texts and phone calls to my dad. They talk about whatever they cooked recently, compare notes, and share pictures. In an effort to make them both really embarrassed, I find it super cute. 🙂

So, without further ado, the first ever Birdbelly BBQ post. Perfect for your Thanksgiving table: Smoked Bone-in Turkey Breast.

The Process

First, you have got to get a very good quality Turkey Breast, for us, we always choose Butterball.

Typically these are found frozen in the grocery store, so make sure you thaw it completely in the refrigerator which usually takes 2-3 days. You don’t want to thaw on the counter as that can foster bacteria growth and spoil the meat.

A staple we use for all BBQing is an injector. In a bowl, combine ½ stick of melted butter, and your favorite BBQ seasoning. For this, we used Killer Hogs “The BBQ Rub.” Killer Hogs is rub by a competition BBQer named Malcom Reed, who’s website, howtobbqright.com, is a great resource for how-to videos and recipes for all things BBQ. So when I mention BBQ videos playing in our home it is almost always the voice of Malcom Reed guiding my husband through his smoke.

So, fill the injector and inject the seasoned butter all over the breast. This drives that butter into the meat itself instead of just on top or under the skin.

For the outside of the bird, take the other ½ stick of butter, softened, and rub all over the outside. Next season with salt, pepper, and garlic, or use an AP rub. We used Killer Hogs AP Rub, and for good measure we sprinkled a little more BBQ rub on top.

Next, since we are cooking a bone-in turkey breast we want to fill the cavity of the bird. This will help it cook more evenly, as well as infuse flavor. Fill the cavity with an apple (quartered), onion (skin off and quartered), and two stalks of celery. (*Hi, Jack! Peek-a-boo)

Because this is a Smoked Turkey Breast, we cooked using our Weber Kettle Grill, set up for indirect heat.

To set up for indirect heat, set the hot coals on one side of kettle. Let grill come up to 300 and settle at this temp. 300 seems a little hot for smoking, but it works well for turkey. We threw a couple of chunks of wood on for smoke flavor. We used cherry and a small piece of hickory, as hickory is more flavorful, but any light wood will do. Place breast as far away from coals as you can. Meat side up.

If you don’t have a smoker, have no fear! Preheat your oven to 300, and place the rack on the lower half of oven, rather than the middle. You will use a roasting pan, if cooking in the oven.

When your turkey breast gets to the golden brown color you want, it may not be quite to your desired internal temp of 165. So loosely tent with foil and keep on cooking.

One thing I can’t stress enough is a high-quality digital thermometer. Yes, you may need to pay big bucks for one. But if you think about it, buying a lesser quality could mean a lot of wasted food that wasn’t cooked to temp appropriately. SO INVEST! Our go-to is ThermoWorks brand. We use both the ThermoPen and the ThermoWorks Smoke thermometers.

Once your breast is at 165 internal temp. (check multiple spots!), remove from the smoker/oven and let rest for at least 10 minutes so the juices redistribute.

Carve and enjoy!!

Recipe