Smoked turkey breast wrapped with butter and honey
Mad Scientist BBQ · ♥ 5.6K likes · 173K views · 22 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 lb pre-brined boneless turkey breasts
- cold clean water
Thaw the pre-brined turkey breasts and soak overnight in cold clean water in the fridge to draw out some of the salt.
- seasoned salt
- black pepper
- pecan wood
Trim off thin, small hanging pieces with a trimming knife so the breasts are relatively uniform and nothing burns; thin bits will not survive the cook.
Trimming for an even cook
Season the underside lightly with seasoned salt only, then the top with a little seasoned salt for color and black pepper for appearance.
Smoke at 200 (pit between 200 and 225) with pecan wood, an open flame in the firebox, until the outside has a deep dark orangish color and the pepper has set, a little over an hour; cook to color rather than temperature (internal usually around 120, here 109).
- 1 stick grass-fed butter
- hot honey
- 2 stick grass-fed butter
- regular honey
Place each breast presentation side up, top with butter (a stick on the smaller one, two sticks on the big one) and a light drizzle of honey or hot honey; wrap.
Butter and honey wrap
Return to the smoker with more airflow for convection, about 30 more minutes, to a final internal temperature of 155 held for about a minute; it can be bumped to 350 once wrapped.
Final temperature and food safety
Unwrap and keep the liquid. Slice against the grain; dunk slices back in the butter and honey liquid if wanted.