Are you ready to go on a tasty journey through the world of smoked goodness? Then hold on to your hats, because we’re about to dive into the world of Oklahoma Joe Smoked Turkey!
Smoking turkey breast on your Oklahoma Joe smoker is a fantastic way to enjoy moist, flavorful turkey year-round. With just a little prep, you can have deli-quality smoked turkey breast ready in only a few hours. In this article, I’ll walk you through how to brine, season, and smoke turkey breast on your Oklahoma Joe smoker so you can make the best smoked turkey breast ever.
Why Smoke Turkey Breast?
Smoking is one of the best ways to cook turkey breast because it infuses incredible flavor while keeping the meat nice and juicy. The slow, low heat of the smoker gently cooks the turkey, while the wood smoke permeates the meat, giving it a sweet, smoky flavor.
Smoked turkey breast is extremely versatile – it’s delicious hot off the smoker but also makes fantastic lunchmeat. You can slice it up for sandwiches and wraps, dice it up for salads or pasta or just enjoy it cold alongside some cheese and crackers. The possibilities are endless!
Plus, smoking smaller cuts like turkey breast allows you to enjoy smoked turkey year-round without having to wait for the holidays It’s a quick and easy smoker recipe that’s sure to become a new family favorite
Brining is Key for Moist Turkey
To get the juiciest smoked turkey breast, it’s crucial to brine it before smoking. Brining involves soaking the turkey in a saltwater solution, which helps the meat retain moisture and also infuses it with flavor.
For brining turkey breast, a basic brine of 1 cup salt per gallon of water works well. You can also add aromatics like peppercorns, bay leaves, onions, or citrus to the brine for extra flavor. Make enough brine to fully submerge the turkey breasts, then let them soak in the fridge for at least 4 hours, or up to overnight.
Once brined, rinse the turkey well and pat it dry. This removes any excess surface saltiness but ensures the turkey stays nice and moist during smoking.
How to Season Turkey Breast for Smoking
A simple seasoning blend is all you need to make smoked turkey breast shine. Good options include:
- Brown sugar – for sweetness and caramelization
- Smoked paprika – for color and smoky flavor
- Onion and garlic powder – for aroma and depth
- Dried oregano or thyme – for herbal notes
- Freshly ground black pepper
Mix the ingredients to form a rub, then generously coat the turkey breast on all sides. The seasoning will form a lovely crust when smoked. You can also brush the turkey with melted butter or olive oil before applying the rub – this helps the seasoning stick.
Smoking Turkey Breast Step-by-Step
Once your turkey breast is brined and seasoned, it’s time to smoke it up. Follow these steps for foolproof smoked turkey breast.
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Preheat smoker to 275°F – Low and slow is best for poultry. Use charcoal or wood chunks/chips to generate smoke.
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Place turkey on middle rack – Make sure there’s adequate airflow around the meat for even smoking.
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Maintain temperature at 275°F – Keep an eye on the temp, adjusting vents as needed to hold around 275°F.
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Replenish smoke wood as needed – Add more wood chunks or chips every 45-60 minutes to keep smoke going.
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Cook to 165°F internal temp – This is the food safe temp for poultry. Should take 2-3 hours.
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Brush with butter or oil – Baste the turkey every hour for extra moisture and flavor.
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Let rest 10 minutes before slicing – This allows juices to redistribute for moist, tender meat.
It’s that easy! In just a few hours, you’ll have insanely delicious, smokehouse-quality turkey breast ready to enjoy.
Serving Up Your Smoked Turkey Breast
Part of the fun of smoked turkey breast is figuring out creative ways to serve it. Here are some of my favorite ideas:
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Slice it up and pile it on sandwiches or wraps – it’s way better than deli meat!
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Dice or shred it to top salads, grain bowls, omelets, or pasta dishes
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Pair slices with cheese, crackers, nuts, and fruit for an easy appetizer
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Use it in casseroles, soups, chili, or turkey tetrazzini
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Cube it up to make smoked turkey salad for stuffing into croissants
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Sauté shredded turkey breast with BBQ sauce for amazing BBQ turkey sandwiches
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Add diced smoked turkey to mac and cheese or baked beans for extra flavor
No matter how you serve it up, smoked turkey breast takes any meal from basic to gourmet. It’s easy to make on your Oklahoma Joe smoker, and sure to become a go-to protein in your house. Give it a try this weekend!
How to Make Smoked Turkey on Oklahoma Joe
In order to get to the point – or should I say, the carve? – here’s how to use your Oklahoma Joe to make a turkey into a smoky masterpiece:
- Prep that Bird:First things first, get yourself a quality turkey. Don’t bother with frozen food; fresh is best! Wash and pat down that bird well. We’re getting it ready for the flavor party, after all.
- Brine Time, Baby:Throw that turkey into a flavorful brine. There will be salt, sugar, herbs, and maybe one or two secret ingredients in this dance. Let it soak up the goodness overnight.
- When you want to smoke a turkey, pecan is the best wood for it, my friend. It has a sweet and nutty taste that will make your taste buds dance with joy.
- Rub-a-Dub-Dub:Hit your turkey with a BBQ rub that’s got personality. Pepper, garlic powder, and a pinch of sass are my favorite spices.
- It’s time to smoke! Heat that Oklahoma Joe to 275°F. Slow and steady wins the race. Put the turkey in, shut the lid, and start the smoking symphony.
- Padawan, be patient. This is the part where you have to fight the urge to look every five minutes. Trust the process and give the turkey a few hours to soak up the smoke.
- Golden Glory: It’s time to show off your bird when its internal temperature reaches 165°F. You want the skin to be crispy and the meat to be juicy.
Brine, Baby, Brine: A Soak of Flavors
Brining your turkey is like taking it to a spa; it comes back feeling refreshed, renewed, and full of flavor. My go-to brine includes kosher salt, brown sugar, garlic, and a splash of apple cider for good measure. Let that bird take a flavorful dip overnight, and you’ll thank me later.
When it’s rub time, don’t hold back. Mix up a concoction that speaks to your taste buds. I like to throw in a pinch of cayenne for a little kick. You should rub that on your turkey like you’re giving it a spa day. Trust me, the turkey deserves it.
Now, let’s not forget the supporting cast. A smoked turkey deserves some A-list sides. The mashed potatoes, cranberry sauce, and stuffing are so good that they’ll make your taste buds dance a jig.
Oklahoma Joe’s Perfectly Smoked Turkey Breast
FAQ
How to smoke a turkey breast on an Oklahoma Joe smoker?
How long to smoke a turkey breast on a kamado joe?
Is it better to smoke a turkey breast at 225 or 250?