Franklin’s Smoked Turkey Breast

You will also need 3 sheets of heavy aluminum foil and 2 cups of your favorite wood chips, soaked in water.

Start by mixing the salt and pepper in a bowl. Remove the skin from the turkey breast and discard it. Rub the turkey breast all over with the black pepper and salt. Get your smoker ready. (I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire.) Once the smoker comes to temperature (I shoot for about 250ºF), add the turkey breast, cover, and let it slowly smoke for about 2 1/2 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.

Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered to avoid having butter dripping down into your smoker! Continue cooking for another 1–2 hours, or until the center of the breast registers around 160ºF.

When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.

This smoked turkey breast was so tender and juicy from cooking in butter, and it was perfectly seasoned. I served mine on a couple of toasted buns, along with some barbecue sauce and pickles. I will definitely be making this again and again, and it is perfect to serve during any holiday season. Hope you enjoy!