Description
This Smoked Peppercorn Turkey Breast recipe features a juicy, flavorful turkey breast seasoned with cracked black peppercorns, smoked paprika, and aromatic herbs, then slow-smoked to perfection using mild wood for a tender, smoky main dish ideal for any occasion.
Ingredients
Scale
Turkey and Oil
- 1 boneless turkey breast, about 3 pounds
- 2 tablespoons olive oil
Seasoning Mix
- 2 tablespoons coarse cracked black peppercorns
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Preheat the Smoker: Set your smoker to 250°F and prepare it with mild wood chips such as apple, cherry, or maple to impart a gentle smoky flavor to the turkey breast.
- Prepare the Turkey Breast: Pat the turkey breast dry using paper towels to remove excess moisture, then rub the entire surface evenly with olive oil to help the seasoning adhere well.
- Mix and Apply Seasoning: In a small bowl, combine cracked black peppercorns, kosher salt, garlic powder, onion powder, smoked paprika, brown sugar, dried thyme, and dried rosemary. Evenly coat the turkey breast with this seasoning mixture, pressing gently into the meat for maximum flavor absorption.
- Smoke the Turkey: Place the seasoned turkey breast directly onto the smoker grate. Smoke the meat gently for 2 to 3 hours until it reaches an internal temperature of 165°F, verified by a meat thermometer inserted into the thickest part.
- Rest and Serve: Remove the turkey from the smoker and let it rest for 10 to 15 minutes to allow juices to redistribute. Slice the turkey against the grain into slices and serve warm.
Notes
- For enhanced moisture and flavor, consider brining the turkey breast in a saltwater solution for 4 to 8 hours before smoking.
- Leftover smoked turkey breast is perfect for sandwiches, salads, or wraps.
- Store any leftovers in the refrigerator for up to 4 days in an airtight container.
