Texas Turkey Breasts are a juicy and savory entrée that is perfect for a special occasion, an alternative to your Thanksgiving feast, or a barbecue gathering. Chef Tom preps two monster turkey breasts with a Texas-inspired flavor profile and smokes them on the Yoder Smokers Loaded Wichita Offset Smoker over split oak wood.
Texas Turkey Breasts
Tom Jackson
Rated 3.6 stars by 47 users
Category
Poultry
Cuisine
American
Servings
24
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Calories
308
Buttery, juicy Texas Turkey Breasts are a simple main course you can enjoy year-round or simplify your Thanksgiving meal. Chef Tom prepares two substantially large turkey breasts with Texas-inspired seasoning and expertly smokes them over split oak wood on the Yoder Smoker Loaded Wichita Offset Smoker.
Ingredients
- 2 large (4-5 lb) boneless skinless turkey breasts
-
1 lb Cattleman’s Grill Butcher House Brine
- 5 quarts water
-
Bear & Burton’s The W Sauce (Worcestershire)
-
Cattleman’s Grill Lone Star Brisket Rub
- 1 cup (2 sticks) unsalted butter, cut into pats
-
ATBBQ Texas Turkey Breast Kits
Get the kit for this recipe
Directions
- Place the water and Cattleman’s Grill Butcher House Brine in a 8 quart Briner Bucket. Whisk well to dissolve.
- Place the bucket in the sink and add the turkey breasts. It may overflow a little. That’s alright. Let it overflow into the sink. Lock the plastic lid in place inside the bucket to keep the turkey submerged. Place the lid on the bucket. Wipe down the bucket. Transfer to the refrigerator and let brine overnight (8 hours).
- Fill a charcoal chimney starter with lump charcoal and light in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. Dump the hot coals in the back half of the fire box and add a couple of splits of oak wood to the charcoal. Stabilize the temperature around 275ºF, and continue feeding the coal bed splits of oak to maintain that temperature.
- Remove the turkey breasts from the brine. Dry with paper towels. Slather with Bear & Burton’s The W Sauce (Worcestershire). Season with Cattleman’s Grill Lone Star Brisket Rub.
- Transfer the seasoned turkey breasts to the smoker, with the thick end of the breasts nearest the fire box. Let smoke until the breasts reach an internal temperature of about 140ºF, about two hours. Remove from the smoker.
- Place one stick of sliced butter pats on top of two sheets of heavy duty foil. Place the breasts, pretty side up, on the butter and allow the heat to begin to melt the butter. Flip the breast, pretty side down, and wrap tightly in the foil. Repeat with the second breast.
- Return the turkey breasts to the smoker, cooking pretty side (what was the skin side) down until the internal temperature reaches 155ºF, about 30 minutes more.
- Remove the turkey from the smoker and let rest for about 20 minutes before slicing.
- Slice the turkey, running the slices through the butter/turkey juice mixture before serving.
Recipe Note
Other Recipes You Might Enjoy:
Smoked Fried TurkeyTexas Twinkies
Recipe Highlights and Insights:
Cooking a turkey breast for Thanksgiving rather than a whole turkey has many advantages. And, in some situations, it might be a better choice.
Efficiency:Turkey breasts roast faster than a full-size turkey. If you are hosting a smaller Thanksgiving gathering it can be a huge time saver. Or if you have a limited time to prepare a Thanksgiving meal, cooking a turkey breast is an option to explore.
Portion Control:Turkey breasts are easy to slice and easier to portion, making it simple to serve the same amount of turkey meat to your guests. This is particularly useful for rating portions and minimizing leftovers.
Reduced Leftovers: If you’re concerned about having leftovers, cooking a turkey breast can help mitigate this issue. Especially if your party only likes the white meat of the turkey you do not have to worry about the food waste of preparing a whole turkey.
Easier Handling:It’s easier to handle a turkey breast versus a cumbersome whole turkey. You can fit it easier in a briner bucket which is more convenient to store in your fridge. If you are a novice at cooking a turkey this alternative can be beneficial for those who are more experienced with roasting large birds. Plus, it’s easier on your wallet to just buy part of the turkey that you only want to eat.
Versatility:You have more cooking options to suit your preferences or add variety to your preparations. Turkey breasts can be prepared by roasting, smoking, or grilling.
Healthier Option:Turkey breasts are the leanest part of a turkey. There is less fat compared to the dark meat.
For some people presenting a whole bird on the Thanksgiving table brings a sense of festivity and nostalgia to the holiday. Ultimately, whether you choose to cook a turkey breast versus a whole turkey depends on the size of your gathering, your equipment and personal preference.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 308
- Fat
- 8.5 grams
- 11%
- Saturated Fat
- 4.8 grams
- 24%
- Cholesterol
- 110 milligrams
- 37%
- Sodium
- 315 milligrams
- 14%
- Carbs
- 0 grams
- 0%
- Fiber
- 0 grams
- 0%
- Sugar
- 0 grams
- 0%
- Protein
- 56 grams
I’ll be cooking this on my Kamado Big Joe. It will work just fine….
Hello, I also have a YS640s pellet grill set it the same at 275 and then I followed the rest of the step directions and it was perfect.
How would you do this on a pellet grill?
Thanks
Sandy
Hello Tom,
I have the YS640 smoker. What would you change using a pellet smoker? Temp? Time? Placement?
Thanks
Don C