Creekstone Smoked Turkey Recipe
sliced or chopped... Served with Kansas City BBQ Sauce
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.
Smoked Turkey
Kansas City BBQ Sauce
To Serve
Method
Smoked Turkey
- 1
Prep the turkey
If using a whole turkey breast, pat it dry with paper towels. Trim any excess fat or loose skin so the surface is even for smoke and rub adherence.
- 2
Make the rub
In a small bowl combine kosher salt, dark brown sugar, cracked black pepper, smoked paprika, garlic powder and onion powder. Mix until uniform.
- 3
- 4
Preheat smoker
Set your smoker to 225°F (107°C). Use indirect heat. Add wood chunks (hickory or apple) to the smoker box per manufacturer instructions for a steady mild smoke.
- 5
Smoke the turkey
Place the turkey on the smoker rack, fat side up. Insert a probe thermometer into the thickest part of the breast. Close the smoker and maintain 225°F. Every 45–60 minutes, spritz the turkey lightly with apple juice to keep the surface moist and add flavor. Smoke until the internal temperature reaches 155°F (68°C). This will take roughly 2.5–3.5 hours for a 4 lb breast but monitor temperature not time.
- 6
- 7
Slice or chop
For sliced: carve thin slices across the grain. For chopped: coarse chop the meat into bite-sized pieces with a chef's knife. Transfer to a warm serving dish and keep loosely covered until serving.
Kansas City BBQ Sauce
- 8
Combine ingredients
In a saucepan combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, onion powder, garlic powder, cayenne, salt and black pepper. Whisk to combine.
- 9
Simmer
Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low and simmer, stirring occasionally, for 12–15 minutes until the sauce thickens slightly and flavors meld.
- 10
Finish and adjust
Taste and adjust seasoning—add a little more brown sugar for sweetness, vinegar for tang, or cayenne for heat. If using, whisk in the butter off heat for a glossy finish.
- 11
Warm for serving
Keep the sauce warm in a small pot or transfer to a heatproof container and set near the smoked turkey for guests to drizzle. Sauce will keep refrigerated for up to 1 week.
To Serve
- 12
- 13
Serving suggestions
Serve as sliced meat with sauce on the side, on a sandwich with toasted buns and pickles, or chopped and tossed with extra sauce for a pulled-turkey style sandwich. Leftovers refrigerate 3–4 days.