📝 About This Recipe
Forget every dry, flavorless turkey you've ever had; this low-and-slow masterpiece is a revelation of Texas barbecue craft. By utilizing a savory dry brine and a luxurious butter-braising technique, we transform a lean turkey breast into a succulent, smoke-kissed delicacy that rivals the best brisket. The result is a tender, peppery crust surrounding meat so juicy it practically melts on the tongue.
🥗 Ingredients
The Bird
- 4-5 pounds Whole Boneless Turkey Breast (skin-on preferred, or skinless if unavailable)
The Signature Texas Rub
- 2 tablespoons Coarse Kosher Salt (Diamond Crystal preferred)
- 3 tablespoons Coarse Ground Black Pepper (16-mesh size for best bark)
- 1 tablespoon Granulated Garlic
- 1 teaspoon Smoked Paprika (for color)
- 1 teaspoon Onion Powder
The Butter Bath & Spritz
- 1/2 cup Unsalted Butter (melted)
- 1/2 cup Apple Juice (for spritzing)
- 1/4 cup Apple Cider Vinegar (for spritzing)
- 3-4 sprigs Fresh Thyme
👨🍳 Instructions
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1
Trim any excess loose fat or silver skin from the turkey breast. Pat the meat completely dry with paper towels to ensure the rub adheres properly.
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2
In a small bowl, combine the salt, black pepper, granulated garlic, paprika, and onion powder. Mix thoroughly to create an even rub.
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3
Season the turkey generously on all sides with the rub. Place it on a wire rack over a baking sheet and refrigerate uncovered for at least 12 hours (up to 24) to 'dry brine', which ensures a crispy exterior and seasoned interior.
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4
Preheat your smoker to 250°F (121°C). Use a mild wood like Post Oak, Pecan, or Apple for the best flavor profile on poultry.
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5
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes while the smoker stabilizes.
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6
Place the turkey breast in the smoker, thickest part facing the heat source. Insert a meat probe into the center of the breast.
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7
Mix the apple juice and apple cider vinegar in a spray bottle. Spritz the turkey every 45 minutes to keep the surface moist and help the smoke adhere.
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8
When the internal temperature reaches 140°F (60°C), usually around the 2.5-hour mark, it’s time for the 'Butter Bath'.
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9
Lay out two large sheets of heavy-duty aluminum foil. Place the turkey in the center, pour the melted butter over the top, and add the fresh thyme sprigs.
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10
Wrap the foil tightly around the turkey, ensuring no steam can escape. Return the parcel to the smoker.
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11
Continue cooking until the internal temperature hits exactly 160°F (71°C). The carryover cooking will bring it to the food-safe 165°F during the rest.
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12
Remove from the smoker and let the turkey rest inside the foil for at least 20-30 minutes. This allows the juices to redistribute throughout the meat.
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13
Unwrap carefully, reserving the butter juices in the foil. Slice against the grain into 1/4 inch thick slices.
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14
Drizzle the reserved buttery juices over the sliced meat and serve immediately while hot and glistening.
💡 Chef's Tips
Use a digital meat thermometer; 5 degrees makes the difference between juicy and dry. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks. Always slice against the grain—look for the direction of the muscle fibers and cut perpendicular to them. Don't skip the rest period; cutting too early will cause all the moisture to run out on the cutting board. For extra flavor, add a pinch of cayenne to the rub if you like a little 'Texas Heat'.
🍽️ Serving Suggestions
Serve with a side of creamy Jalapeño Corn Pudding and vinegary Coleslaw. Pairs beautifully with a crisp, chilled Pilsner or a lightly oaked Chardonnay. Offer a side of Alabama White Sauce for a tangy, creamy dipping experience. Use leftovers for the ultimate Smoked Turkey Club sandwich with thick-cut bacon and avocado. Serve alongside honey-glazed carrots and cornbread for a modern BBQ feast.