Skinless Smoked Turkey Breast

How to make Skinless Smoked Turkey Breast Recipe

Serves: 4–6

Ingredients:
6-pound turkey breast, whole
2 tbsp MLG Poultry Rub (see below)
2 tbsp canola oil
2 cups beef broth

MLG Poultry Rub:
1 tbsp garlic salt
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tbsp black pepper

Method:
Set up smoker for 250 degrees F.

Make the rub by combining all the rub ingredients in a bowl and mix well. Remove skin from turkey breast, coat with oil, and apply dry rub.

Place turkey in a foil pan and smoke for 1 hour.

Add beef broth and cover pan with a sheet of foil for 2 hours.

When the internal temperature of the breast reaches 155 degrees F, it’s done.

Remove from grill and let it cool for 30 minutes, under loose foil, until it’s cool enough to handle.

Serve immediately.

Notes:
Use a brine to add moisture and flavor. I suggest the poultry brine. Any fruit wood, hickory, pecan, or oak wood adds great smoke flavor. Refrigerate after cooking. This recipe is great for leftovers.