Smoked Turkey Breast

Here is the recipe for last night’s smoked turkey breast. I really enjoy the simplicity of this dish as a main course. I purchased a Foster Farms Turkey Breast Roast and brined it for a few hours with a simple mixture of salt and Spice Islands Smoky Mesquite Seasoning, before smoking it in my hot smoker over cherry wood chips until the internal temperature reached 165 degrees. Here is where my Loki Meat Thermometer comes in handy – it takes all the guess work out of cooking/smoking this turkey breast. And once rested and sliced, the turkey is tender and moist with a wonderfully light smoke flavor. All that is left is to enjoy this dish with whatever sides you desire. In my case, it was Mashed Potato for One with gravy and Roasted Brussel Sprouts. How’s that for a well rounded meal perfect for a Sunday evening prepared with minimal effort? I call that a win any day of the week, not just on Sunday!

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Prep time: 4 hours 10 mins

Cook time: 1 hour 15 mins

Total time: 5 hours 25 mins

Serves: 2

Ingredients

2½ lbs boneless turkey breast roast
2 tbsp kosher salt
1 tbsp Spice Islands Smoky Mesquite seasoning
salt and fresh cracked black pepper
2 cups wood chips (apple or cherry preferred)
¼ cup sweet vermouth

Instructions

Brining the roast

Place the salt and Smoky Mesquite seasoning in a large zip top recloseable bag.
Add 4 cups of water and close the bag.
Gently shake to combine and dissolve the salt.
Add the turkey breast roast to the bag and top off with enough water to cover.
Remove as much air as possible and seal the bag.
Refrigerate in a large bowl between 2 and 4 hours.

Smoking the roast

Preheat the grill to Medium/Medium-High heat.
Remove the turkey roast from the brine and rinse.
If using Loki, insert the temperature probe through the end of the roast.
Pat dry and sprinkle with salt and black pepper on all sides.
Prepare the hot smoker box with fresh dry wood chips and drizzle ¼ cup of sweet vermouth over top.
I used fruit wood chips (apple or cherry) over other hardwoods (like hickory, etc) to impart a slight and sweet smoke flavor.
Place the rack and turkey into the smoker box and route the temperature probe's cable out the side before setting the cover on top.
Place the smoker box on the grill and close the cover to raise the temperature quickly.
When the air temperature in the smoker box reaches 275 - 295 degrees, prop open the lid and adjust the flame as needed to maintain that temperature.
Roast/smoke the turkey until the internal temperature is 165 degrees.
Remove the roast and rest for 10 minutes, covered loosely with foil.
Slice and serve.

Brining the roast
Place the salt and Smoky Mesquite seasoning in a large zip top recloseable bag. Add 4 cups of water and close the bag. Gently shake to combine and dissolve the salt. Add the turkey breast roast to the bag and top off with enough water to cover. Remove as much air as possible and seal the bag. Refrigerate in a large bowl between 2 and 4 hours.

Smoking the roast
Preheat the grill to Medium/Medium-High heat. Remove the turkey roast from the brine and rinse.

If using Loki, insert the temperature probe through the end of the roast. Pat dry and sprinkle with salt and black pepper on all sides. Prepare the hot smoker box with fresh dry wood chips and drizzle 1/4 cup of sweet vermouth over top. I used fruit wood chips (apple or cherry) over other hardwoods (like hickory, etc) to impart a slight and sweet smoke flavor.

Place the rack and turkey into the smoker box and route the temperature probe’s cable out the side before setting the cover on top.

Place the smoker box on the grill and close the cover to raise the temperature quickly.

When the air temperature in the smoker box reaches 275 – 295 degrees, prop open the lid and adjust the flame as needed to maintain that temperature. Roast/smoke the turkey until the internal temperature is 165 degrees.