Smoked Turkey Breast

[Smoke-N-Beer]

I asked for some insight and help in another thread, and it put me in the right direction for sure.

I boned out the breast. I did go with a brine, used a chicken bouillon, some garlic, a little ( very little ) sea salt, and whole black pepper corns. Then I did a dry rub, cracked black pepper, garlic powder, smoked paprika, some basil, and a little rosemary. After adding the dry rub, I hit the breasts with a little more EVO.

It came out AWESOME! Juiciest turkey I have ever made! Even the skin was crispy and no need for an oven or grill.

 

[Scott Eisenbraun]

Did you tie the breast halves together? Olive oil seems to be the way to go so the meat doesn't dry out on the outside.

 

[gmc2003]

Looks like a fine platter of food. Congrats on your success.

Point for sure.
Chris

 

[Smoke-N-Beer]

Did you tie the breast halves together? Olive oil seems to be the way to go so the meat doesn't dry out on the outside.

No. I just put both halves flat on the rack.