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Sliced Texas-style cherrywood smoked turkey breast resting in melted honey butter in a white baking tray

Smoked Turkey Breast Recipe with Honey Butter

Skinless boneless turkey breast with a salt, pepper and garlic rub, smoked over cherry wood at 250°F to 160°F internal, then rested on a tray of butter pats and hot honey until it reaches 165°F. Dipped through the honey butter, sliced, and served in the tray for dipping.
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Prep Time 15 minutes
Cook Time 3 hours
Rest Time 20 minutes
Total Time 3 hours 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Turkey
  • 2 boneless turkey breasts About 3 to 4 lbs each. One breast works the same way.
  • yellow mustard Optional binder. A thin coat.
  • coarse kosher salt Season evenly on all sides.
  • coarse ground black pepper
  • garlic powder
  • paprika Optional, for color.
  • cherry wood Chunks or pellets, for smoking.
Honey Butter
  • 2 sticks unsalted butter 1 cup. Cut into pats.
  • 1/4 cup hot honey Enough to drizzle over all the butter. Regular honey works too.

Equipment

  • Smoker Running at 250°F with cherry wood.
  • Sharp knife For removing the skin and slicing.
  • Sheet Pan For seasoning.
  • Leave-in meat thermometer or instant read thermometer
  • Tray Foil or enamel, big enough to hold the breasts flat.

Method
 

Prep and Season
  1. If the turkey breast has skin on it, slide a sharp knife under the skin and remove it in one piece.
  2. Coat the turkey breast with a thin layer of yellow mustard if using. Season evenly on all sides with salt, black pepper and garlic powder. Add paprika if you want more color.
Smoke
  1. Preheat the smoker to 250°F with cherry wood.
  2. Place the turkey breasts directly on the grates. Smoke until the internal temperature reaches 160°F, roughly 2 to 3 1/2 hours depending on size and thickness.
Honey Butter Rest
  1. While the turkey smokes, cut the butter into pats and lay them across the bottom of a tray. Drizzle the hot honey over the butter.
  2. Pull the turkey at 160°F and set it on top of the butter and honey. Rest for 15 to 20 minutes.
  3. Check the internal temperature after resting. It must reach 165°F before serving. If it is short, return it to the smoker until it gets there.
Dip, Slice and Serve
  1. Turn the whole breast through the melted butter and honey so the outside is coated and shiny.
  2. Slice to your preferred thickness. Return the slices to the tray with the honey butter and serve from the tray for dipping.

Notes

Food safety: The turkey comes off the smoker at 160°F and finishes during the rest. The USDA minimum for poultry is 165°F. Probe it after the rest and do not serve until it reads 165°F.
Timing: Smoke time is an estimate. Go by internal temperature, not the clock.
Rub amounts: Season to coat evenly. Use coarse kosher salt, not fine table salt, so it does not oversalt.
Make ahead: Season the night before and refrigerate. Store leftover slices in the honey butter and reheat covered.
Honey: Swap regular honey for hot honey for the same finish without the heat.

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