Pecan Smoked Turkey Breast Recipe
Whole or sliced - fully cooked, average 6-8 lbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Turkey
Smoking
Method
Preparation
- 1
Prepare the Turkey
Rinse the turkey breast under cold water and pat it dry with paper towels. Ensure that the turkey is fully thawed if previously frozen.
- 2
Season the Turkey
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture all over the turkey breast, including under the skin if possible. Let the turkey sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
Smoking
- 3
Soak the Wood Chips
Place the pecan wood chips in a bowl and cover them with water. Let them soak for at least 30 minutes to prevent them from catching fire too quickly during smoking.
- 4
Prepare the Smoker
Preheat your smoker to a temperature of 225°F (107°C). If using a charcoal smoker, add the soaked pecan wood chips directly onto the coals. For an electric or gas smoker, place the chips in the smoker box.
- 5
Finishing
- 6
Rest the Turkey
Once the turkey has reached the desired temperature, carefully remove it from the smoker. Let it rest for at least 20-30 minutes before slicing to allow the juices to redistribute.
- 7
Serve
Slice the smoked turkey breast and serve warm or at room temperature. Enjoy it with your favorite sides or sandwiches.