Turkey Breast Plate Recipe

Prep the turkey

Pat the turkey breast dry with paper towels. Trim any excess fat or silver skin. Rub the turkey all over with olive oil to help the dry rub adhere.

Make and apply dry rub

In a small bowl combine kosher salt, brown sugar, black pepper, garlic powder and smoked paprika. Evenly coat the turkey breast with the dry rub, pressing it gently into the surface. Let rest uncovered in the refrigerator for at least 1 hour or up to overnight to develop flavor and form a pellicle for smoking.

Prepare the smoker

Preheat your smoker to 225°C/ 450°F? No—maintain 225°F (107°C). (Note: correct temp is 225°F / 107°C.) Place soaked apple wood chips on the coals or in the smoker box. Stabilize the smoker at 225°F (107°C).

Smoke the turkey

Place the turkey breast on the smoker grate, skin-side up if present. Smoke at 225°F (107°C) until the internal temperature reaches 160°F (71°C), about 1.5–2.5 hours depending on size. Monitor temperature with a probe thermometer.

Rest and slice

Remove the turkey when it reaches 160°F (71°C). Tent loosely with foil and let rest for 15–20 minutes; carryover cooking will bring it to 165°F (74°C). Slice thinly against the grain into hand-sliced portions for plating.

In a small bowl whisk together mayonnaise, Dijon mustard, honey, lemon juice, Worcestershire sauce, minced garlic, salt and black pepper until smooth. Taste and adjust seasoning. Chill in refrigerator at least 15 minutes to allow flavors to meld. Serve in a small ramekin alongside sliced turkey.

Combine ketchup, apple cider vinegar, brown sugar, molasses, yellow mustard, smoked paprika, onion powder, garlic powder, hot sauce (if using), and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened, then remove from heat and cool. Serve warm or at room temperature alongside the turkey.

Reheat prepared sides if needed: warm mashed potatoes until steaming, gently reheat collard greens, and chill cole slaw. Place 1 cup mashed potatoes and 1 cup collard greens or 1 cup cole slaw (choose two sides total roughly 2 cups combined) on the plate beside the sliced turkey.

Arrange 6–8 slices of smoked turkey breast on the plate. Spoon your choice of Bear Sauce or Signature Barbeque Sauce into a small ramekin and place on the plate. Garnish turkey and sides with chopped parsley. Serve immediately.