Pecan-smoked Semi-boneless Frenched Turkey Breast Recipe
A tender turkey breast, smoked to perfection with pecan wood.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Turkey
Rinse the turkey breast under cold water and pat it dry with paper towels. Rub olive oil all over the turkey.
- 2
Season the Turkey
In a small bowl, mix garlic powder, onion powder, paprika, salt, and black pepper. Generously rub this seasoning mix all over the turkey breast, ensuring even coverage. Place the rosemary and thyme sprigs inside and around the turkey.
- 3
Soak Wood Chips
Soak the pecan wood chips in water for at least 30 minutes prior to smoking.
- 4
- 5
Smoke the Turkey
Place the seasoned turkey breast on the smoker grates. Smoke for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- 6
Rest and Serve
Remove the turkey from the smoker and let it rest for 15-20 minutes before slicing. Serve warm.
