Name: Hickory Smoked Turkey Breast recipe
Ingredients: 1 (7 pound) whole turkey breast;½ cup chicken broth;¼ cup unsalted butter, melted;1 teaspoon kosher salt;½ teaspoon poultry seasoning;2 tablespoons unsalted butter;2 teaspoons kosher salt;2 teaspoons paprika;1 teaspoon garlic powder;1 teaspoon onion powder;1 teaspoon ground black pepper

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Ingredients

1 (7 pound) whole turkey breast ½ cup chicken broth ¼ cup unsalted butter, melted 1 teaspoon kosher salt ½ teaspoon poultry seasoning 2 tablespoons unsalted butter 2 teaspoons kosher salt 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper

Nutrition Info

665.7 calories carbohydrate: 0.9 g cholesterol: 256.7 mg fat: 30.5 g fiber: 0.3 g protein: 91.1 g saturatedFat: 11 g servingSize: - sodium: 848.3 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

Recipe Yield

10 servings

Recipe Note

The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.

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