A traditional turkey doesn't have to be dry and bland. In fact, it can be quite the opposite! With a little planning and preparation, you can make the juiciest, most tender smoked turkey breasts packed with flavor. In this recipe, we’re using the new MasterKettle Grill along with the Slow ‘N Sear, which will help you achieve perfect results every time!
Ingredients Needed:
- Bone-in turkey breasts
- Butter (salted or unsalted— we used salted)
- Salt, pepper, and garlic BBQ rub of your choice
For the compound butter:
- 1 stick of butter (we used salted)
- ½ tbsp fresh chopped rosemary
- 1 tbsp fresh chopped thyme
- 1 tbsp fresh chopped sage
- 2 cloves minced garlic
- 1–2 pinches of salt, pepper, and garlic rub
Cooking Instructions:
- Prep:
Start by washing your hands before handling any food.
This smoked turkey recipe is simple to prepare and should only take a few minutes. Begin by mixing together the compound butter, which will be placed under the skin of the turkey. Combine the butter, rosemary, thyme, sage, garlic, and BBQ rub in a small bowl until thoroughly mixed.
Next, prepare the turkey. If the wings are still attached, either cut them off or fold the wing tips under the backside of the turkey breasts so they’re out of the way. Then, flatten the turkey by pressing down firmly on the breastbone until you hear it crack, allowing the turkey to lie flatter. This step helps the turkey cook more evenly and results in a better overall cook.
Now, take an upside-down spoon and gently separate the skin from the meat, forming a pocket for the compound butter. Once this is done, fill both sides of the turkey breast with the compound butter, making sure it’s evenly distributed.
After placing the compound butter under the skin, melt the remaining stick of butter and inject it into both sides of the turkey breasts. This will add extra flavor while keeping the turkey juicy.
Finally, rub the remaining melted butter onto the outside of the turkey and season the exterior with a salt, pepper, and garlic rub of your choice. This will enhance the flavor and help crisp up the skin.
- Cooking:
For this cook, we are using the Slow ‘N Sear® MasterKettle with the Slow ‘N Sear® Deluxe insert. Our target temperature is between 300°F and 325°F. To achieve this, light one chimney of coals and pour them into the Slow ‘N Sear® insert, filling it about ⅔ full. Close the lid, and adjust the top and bottom vents to 1/3 to 1/2 open. Allow the grill to preheat. Depending on your specific environment, you may need to adjust the vents slightly to maintain the target temperature range.
Once preheated, place the bone-in turkey breasts on the indirect cooking area of the MasterKettle. Add a small piece of hardwood to the coals to infuse the turkey with a subtle smoky flavor. Cook for 2 hours and 15 minutes to 2 hours and 45 minutes, or until the turkey reaches a minimum internal temperature of 160°F. Note: Cooking time will vary depending on the size of the turkey breasts.
When the turkey breasts reach 160°F, remove them from the grill and let them rest for 15 minutes. This allows the turkey to rise to around 165°F and lets the juices redistribute. After resting, slice into the turkey and serve.