Hickory Smoked Turkey Breast
With 100% premium north american beef, the taste of hickory smoke, a hint of mustard seed, and a dash of pepper, it's no surprise our signature beef summer sausage is an award winner!
Recipe Summary Hickory Smoked Turkey Breast
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.Ingredients | Summer Sausage Hickory Farms1 (7 pound) whole turkey breast½ cup chicken broth¼ cup unsalted butter, melted1 teaspoon kosher salt½ teaspoon poultry seasoning2 tablespoons unsalted butter2 teaspoons kosher salt2 teaspoons paprika1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon ground black pepperDirectionsPreheat 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.Info | Summer Sausage Hickory Farmsprep:
20 mins
cook:
3 hrs
additional:
20 mins
total:
3 hrs 40 mins
Servings:
10
Yield:
10 servings
TAG : Hickory Smoked Turkey BreastMeat and Poultry Recipes, Turkey, Breasts,