Get Perfectly Smoked and Juicy Turkey Breast with Meat Church’s Recipe

Smoked turkey breast is a delicious alternative to cooking a whole turkey that’s perfect for smaller holiday meals. With Meat Church’s popular smoked turkey breast recipe, you’ll get tender, juicy meat with incredible flavor in a fraction of the time.

Overview of Meat Church’s Smoked Turkey Breast Recipe

Meat Church is a popular YouTube channel, brand, and butcher shop known for amazing recipes premium rubs and seasonings and outstanding instructional smoking videos. Their smoked turkey breast recipe delivers incredibly moist meat with a flavorful crust in just 2-3 hours – much faster than smoking a whole bird.

Here’s an overview of the recipe

• Brine the turkey breast for 6+ hours in Meat Church’s Bird Bath brine
• Pat dry, coat with mayo or duck fat, and generously season with Meat Church rub
• Smoke at 275°F for 2-3 hours until it reaches 165°F internal temperature
• Optional: Glaze during the last 15 minutes with a honey Dijon glaze
• Rest, slice, and serve!

Benefits of Smoking a Turkey Breast vs Whole Turkey

There are a few advantages to smoking just a turkey breast rather than a whole turkey:

• Faster cook time – A bone-in turkey breast takes only 2-3 hours since you don’t have to account for the dark meat. A whole turkey can take 6+ hours.

• More flavor control – It’s easier to evenly coat and penetrate the breast with rub and smoke flavor.

• Easier to carve – Carving a breast is much simpler than wrestling with a whole turkey.

• Less waste – With no wings, thighs, or backbone, there’s far less waste. The breast meat also reheats beautifully.

• Smaller portions – A 2-3 lb breast is the perfect size for smaller gatherings of 4-6 people.

So if you don’t need an entire bird, smoking just the breast is a great option.

Step-by-Step Instructions for Smoked Turkey Breast

Follow these simple steps for juicy, flavorful smoked turkey breast just like the pros make:

Brine

• Make a batch of Meat Church’s Bird Bath brine. Cool completely.
• Submerge turkey breast in brine. Refrigerate for at least 6 hours, up to 24 hours.
• Rinse turkey and pat very dry.

Prepare Smoker and Turkey

• Heat smoker to 275°F. Use a fruitwood, hickory, or pecan.
• Coat turkey with mayo or duck fat. Generously season with Meat Church rub.

Smoke Turkey Breast

• Place turkey in smoker, bone-side down.
• Smoke for 2-3 hours until internal temp reaches 165°F.
• Baste with butter every 45 minutes as it cooks.

Optional Glaze

• In a saucepan, simmer 1/2 cup honey, 1/4 cup Dijon, and 2 tbsp Meat Church rub until reduced by 1/3.
• Glaze turkey for the last 15 minutes once it reaches 155-160°F internal temperature.

Finish and Serve

• When breast hits 165°F, remove from smoker.
• Let rest 15 minutes.
• Slice and serve! Enjoy as sandwiches or plated.

Tips for the Best Smoked Turkey Breast

Here are some handy tips for maximizing flavor and moisture:

• Brine properly – Make sure breast is fully submerged and brine for at least 6 hours. This locks in moisture and seasoning.

• Dry thoroughly – Blot turkey with paper towels before seasoning so the rub will stick.

• Mayo binder – Slathering with mayo helps the rub adhere evenly and keeps the meat extra moist.

• Use a water pan – Having a pan of water in the smoker provides humidity to prevent drying out.

• Spritz or baste – Misting with broth or basting with melted butter every 45-60 minutes makes it even juicier.

• Rest before slicing – Letting it rest for 10-15 minutes allows juices to reabsorb for better moisture.

Choosing the Right Meat Church Rub

Meat Church makes amazing premium rubs that take the turkey to the next level. Here are some excellent options:

• Holy Cow – The classic Meat Church blend, peppery and bold.

• Honey Hog – For sweetness, go for brown sugar, honey, and spice.

• Honey Bacon BBQ – Delicious sweet and savory flavor with bacon pieces.

• The Gospel – Deeply savory with coffee, garlic, and thyme notes.

Any of their rubs will infuse the turkey breast with finger-licking flavor everyone will love. Apply it generously for a nice crust.

Make an Easy Honey Glaze

One special touch Meat Church recommends is glazing the breast for the last 15 minutes. Simmer together:

• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp Meat Church rub

Cook until reduced by 1/3, then brush over turkey. The glaze provides a lovely lacquered finish.

Master the Technique for Moist, Juicy Results

Smoking a turkey breast correctly takes some skill. Follow these technique pointers:

• Maintain a constant temperature of 275°F in the smoker. This allows even, gentle cooking.

• Use a digital thermometer with a probe in the thickest part. Remove when it hits 165°F.

• Keep the breast bone-side down so gravity helps moisture stay in the meat rather than the cavity.

• Resist cutting into it too early. Juices will flood out if you slice before it rests.

Get these basics down and you’ll be rewarded with perfect smoked turkey breast every time.

Enjoy Delicious Leftovers

A smoked turkey breast yields plenty of tasty meat for leftovers. Here are some ideas:

• Slice and add to sandwiches, wraps, and salads
• Dice and add to soups, chili, pasta, or rice dishes
• Shred or chop for casseroles or turkey tetrazzini
• Make turkey sliders or slider dippers
• Top pizza or nachos with diced smoked turkey
• Fill an omelette or frittata
• Pile slices on crackers or toast as an appetizer

Smoked turkey is so versatile. Get creative with the leftovers!

For your next holiday meal or anytime you need turkey on the menu, try Meat Church’s amazing smoked turkey breast recipe. The brining, seasoning, and smoking techniques result in incredibly moist, tender meat with wood-fired flavor in only a couple hours cook time. Follow the tips above for success. Smoked turkey breast makes for a stunning centerpiece and leftovers that disappear fast.