Cooking a turkey breast is a great alternative to smoking a turkey for your Holiday meal. Plus it is easier than carving a whole bird and presents beautifully!
Meat Church Video on this cook:
Click here to get your brine + seasoning Turkey Combo.
- 1 Turkey Lobe
- 2 T, mayonnaise (We use Duke's. Sub olive oil)
- Meat Church Holy Cow (this is our beef rub which will make a very Central Texas flavor. Sub your fav Meat Church rub!)
- 1 gallon water
- 1 C of Meat Church Bird Bath Poultry Brine
Optional Honey Glaze (trust me, this is the star of this recipe!)
- 1/2 C Honey
- 1/4 C Dijon mustard
- 2 T Meat Church Holy Cow
Thoroughly mix 1 contents of the package with 1/2 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket. Fill the container with the brine and refrigerate for 6 hours or so. Remove turkey from brine, rinse thoroughly and pat dry.
Prepare your smoker
Prepare smoker at a temperature of 275 degrees F. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook.
Prepare the turkey
Slater the turkey breast with the mayo. This will act as a moisture barrier and a binder for the season. You will NOT taste the mayo. TRUST me!
Season the turkey all over with our Holy Cow. This pepper forward season will deliver you a Central Texas flavored turkey!
Smoke the turkey at 275 degrees, basting periodically with melted butter.
This cook will take approximately 1-2 hours depending on the size of the breast. We used a "lobe" which took 2 hours.
While the turkey is cooking you can go ahead and prepare your glaze. Mix all glaze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside.
Drizzle the glaze on the turkey for the last 15 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature.
Using an instant read thermometer, the turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.
Let the turkey rest ~15 minutes depending on size. Carve and serve!