This easy double smoked turkey is simple and delicious. Your friends will think you spent all day prepping a Thanksgiving quality turkey!.
**Post written by The BBQ Brothers. Read The BBQ Brothers Beginner’s Guide To Grilling first to learn how to prepare meat, set up the grill, control temperature and humidity, choose the right tools, and follow the steps in their recipes. Then, get cooking!
Hey guys, Andrew here. To begin, I do not enjoy turkey in any way (I understand, I am strange). Though I can promise you that this simple smoke will make all of your guests happy and make them think that you spent all day cooking a turkey for Thanksgiving!
When my parents’ freezer broke, they had to store some of their food at our house so it wouldn’t go bad. That’s how I found this recipe. I’m so lucky! When Caitlin saw this turkey in our freezer, she asked me to cook it for our friends and family during “Dipsgiving.” Lucky me again! (Although I think everyone filled up on dips before the turkey was done smoking. )So let’s get started.
To begin, I strongly advise that you buy a turkey breast instead of a whole bird if you don’t want to spend all day stuffing it. In this case, we used one from The Kansas City Steaks Co. They have great stuff on there so I encourage you to give them a try. Our turkey breast was already pre-cooked/smoked. First, we want to rub the bird down with some vegetable oil and our All Purpose BBQ Rub. Heat the smoker to 250 degrees and throw it on indirect heat with some mesquite wood chips.
You must remember the number one complaint about turkey is that it is DRY. So we want to get something on the smoker to baste it with as we smoke. Since the turkey breast is already cooked, we are just heating it up and adding smoke flavor at the same time. We’ll put a coffee mug with two sticks of butter, two teaspoons of hot sauce (I used Tabasco), one teaspoon of honey, and a sprinkle of rub next to the turkey. Place the mug over direct heat. This will be our basting mix. The butter melts as the food smokes, and when we open the lid, everything is already hot on the grill, so we don’t have to bring anything out in the cold. (We made this in November after all!).
Leave the lid on the first time we smoke for about 45 minutes (resist the urge to peek). Then we’ll baste the bird every 15 to 20 minutes for another two hours, or until it reaches 170 degrees, which is the temperature we want it to be when we serve it. As the last 10 minutes approach, we want to baste it really hard (where the bird is dripping) and turn up the heat to get a good bark. Once it is done let it rest for about 30 mins, slice and then serve.
There it is! All done. No stuffing or carving, just a plain turkey with a big smokey flavor! Want more ways to spice up your Thanksgiving menu? Check out this Smoked Turkey Porchetta and this Thanksgiving Bacon Explosion!
Pre-smoked turkey breast provides convenience smokey flavor and juiciness that’s hard to beat. But to get the best results when cooking one at home, technique is key. Follow this complete guide to learn tips for choosing the right pre-smoked turkey breast, properly preparing and seasoning it, mastering cooking methods, and serving it for a mouthwatering meal.
Selecting a High-Quality Pre-Smoked Turkey Breast
When purchasing a pre-smoked turkey breast keep an eye out for
- A plump, uniform shape with no tears or dry spots
- A fresh, unspoiled aroma without any off odors
- Pinkish meat coloration without grayish hues
- Smooth skin intact on all sides
- An expiration date within the next 2 months
- Between 2 to 6 pounds to serve 4-12 people
Opt for well-known brands like Jennie-O, Plainville Farms, or Cargill. Check reviews online for quality assurance. Choose thawed or frozen, allowing time to defrost if needed. A prime turkey breast ensures the best flavor.
Prepping the Turkey Breast for Seasoning
To prep a pre-smoked turkey breast for maximum juiciness:
- Remove packaging and place on a clean cutting board
- Pat dry thoroughly with paper towels
- Loosen skin gently without tearing it
- Tuck herb butter or rub underneath if desired
- Truss breast with kitchen string for an even shape
- Apply a light coat of oil to promote browning
These steps remove excess moisture, help seasoning permeate, and allow for air circulation during cooking for the best texture.
Adding Flavor with Rubs and Marinades
While pre-smoked turkey already has a robust flavor, you can enhance it with:
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Dry rubs – Combine spices like garlic powder, paprika, cumin, chili powder, brown sugar, and pepper. Gently pat on the breast.
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Fresh herb rub – Blend chopped rosemary, thyme, sage, and olive oil. Rub herb paste under and on skin.
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Brines – Soak breast in a salty, acidic solution with sugar and spices for added moisture and flavor.
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Marinades – Marinate breast anywhere from 2 hours to overnight in a zip-top bag to infuse flavor.
Get creative mixing and matching dried spices, fresh herbs, citrus, and oil to make your own signature turkey breast flavor.
Mastering the Cooking Process
To cook a pre-smoked turkey breast to juicy perfection:
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Oven roast at 325°F for 15-20 minutes per pound until 165°F internal temperature. Tent loosely with foil.
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Grill over indirect medium heat for 1-1.5 hours with the lid closed, flipping occasionally. Move over direct heat to finish.
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Smoke at 225-250°F for 2-3 hours until tender and 165°F. Add soaked wood chips for extra flavor.
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Sous vide for 2-4 hours at 145°F for ultra-moist meat. Quickly sear afterward.
Whatever method you choose, use a meat thermometer to confirm doneness for food safety. Let rest for 15 minutes before slicing.
Serving Suggestions
Carve thin slices across the grain and serve warm with:
- Herb garnish like rosemary, thyme, or sage
- Sides like mashed potatoes, stuffing, or mac and cheese
- Sauces such as gravy, cranberry compote, or chutney
Offer guests seconds while the meat is still hot. Refrigerate leftovers within 2 hours.
Getting Creative with Leftovers
Put extra pre-smoked turkey breast to delicious use by:
- Adding to soups, stews, chili, or casseroles
- Using in sandwiches, wraps, and pitas
- Dicing for salads or rice bowls
- Sautéing with veggies and pasta
- Topping pizza, nachos, omelets, etc.
- Simmering in broth for extra flavor
With endless possibilities, you’ll look forward to leftovers!
Storing and Reheating
For food safety and quality:
- Refrigerate leftovers within 2 hours
- Store leftovers for 3-4 days max
- Reheat fully until 165°F
- Freeze leftovers for 2-3 months
Reheat gently in the oven or microwave to prevent drying out.
Handy Time and Temperature Guidelines
For optimal results, follow these time and temperature guidelines:
- Thaw time: 24 hours per 4-5 lbs
- Prep time: 10 minutes
- Cook time: 15-20 minutes per lb at 325°F
- Minimum temp: 165°F
- Resting time: 15 minutes
Adjust cook times based on thickness and weight. Rely on a meat thermometer for doneness.
Troubleshooting Tips
Should issues arise, here are some troubleshooting tips:
- Dry or stringy – Breast overcooked. Stick to 15-20 mins/lb at 325°F.
- Underdone – Needed more cook time. Cook to 165°F internal temperature.
- Bland flavor – Use more generous spice rubs and marinades next time.
- Soggy skin – Roast on a wire rack on a rimmed baking sheet.
- Uneven cooking – Allow to rest before slicing to redistribute juices.
With the right prep and techniques, you’ll achieve tender, juicy results every time.
The Takeaway
Cooking a pre-smoked turkey breast at home delivers convenience, delicious flavor, and foolproof results when you follow these tips:
- Start with a plump, fresh, high-quality turkey breast
- Prep by patting dry, loosening skin, and trussing
- Boost flavor with a spice rub, herb paste, brine, or marinade
- Cook low and slow using your choice of oven, grill, or smoker
- Roast to an internal temperature of 165°F
- Let rest before slicing
- Serve warm with savory sides and sauces
- Enjoy leftovers in creative ways
With this complete guide, you can take your pre-smoked turkey breast from the store to the table in style. Impress your family and guests with your skill and flair for cooking up this hearty, satisfying entrée.
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How to Heat and Serve – Smoked and Fully Cooked Turkey
FAQ
How to cook a turkey that has already been smoked?
Is a pre smoked turkey already cooked?
How to cook pre cooked turkey breast in oven?
How to cook Costco precooked turkey breast?
How do you smoke a turkey breast?
Here’s how to smoke a turkey breast: Brine the turkey. Whisk all ingredients for the brine in a bowl. Submerge the turkey breast in the brine, and refrigerate for 8-12 hours. Add some flavor! Remove the turkey from the brine, and pat dry with a paper towel. Sprinkle the turkey breast with my Best Sweet Rub Recipe or my Smoked Turkey Rub.
How do you cook a fully cooked smoked turkey?
To prepare your fully cooked smoked turkey for cooking, follow these simple steps: Preheat your oven to 325°F (163°C). Remove the turkey from its packaging and place it on a cutting board. Brush the entire turkey with olive oil to help it brown and stay moist during cooking. In a small bowl, mix together your favorite herbs and spices.
How do you smoke a turkey breast in a pellet smoker?
To smoke a boneless turkey breast in a pellet smoker, first preheat it to 275°F. If possible, use apple wood pellets for added flavor. After removing the turkey breasts from the brine and patting them dry, apply your favorite sweet rub all over.
What temperature should a 2 lb turkey breast be smoked at?
Smoking a 2 lb boneless turkey breast at 250°F will take approximately 2 to 3 hours to reach an internal temperature of 157° F, which allows for 5 to 7 degrees of carryover cooking during the rest to reach 165° F internal. Always cook to temperature rather than time as there are a lot of variables in cooking meat. What Temp Should You Smoke it At?
How long do you smoke a 8 pound turkey breast?
You will need to smoke a 8-9 pound turkey breast for approximately 4 hours with the first 2 hours at 215 degrees and the last hour at 350 degrees (or approximately 35 minutes per pound). Of course, ultimately let the internal temp at the thickest part of the thigh (not touching the bone) be your guide.
Can you smoke a turkey breast without brining?
You can smoke a turkey breast without brining it, but the end result may not be as juicy or flavorful as a brined turkey breast. Smoking a turkey breast takes approximately 3-4 hours, depending on the average turkey breast size and thickness of the meat. Can I smoke a frozen turkey breast?