Smoked Turkey Breast

This recipe helped us with a Christmas dinner for 14. The turkey breast we served was tender, juicy and lots of flavor, I used peach wood instead of apple; but the taste was balanced. I’ll fine tune it a bit next time; but we’ll definitely use this recipe again!

I've been smoking meats in a variety of methods for 30+ years, but this is THE BEST SMOKER RECIPE EVER!!

I really didn't change a thing, except to split the bone on turkey breast to flatten it so it would fit on one smoker rack so I could smoke other meat on the other shelves. Using a 4 rack electric smoker, we made pork ribs & a whole cut up roasting chicken along with the 6# turkey breast in one cook.

The marinade was used as the liquid in the smoker pan, & smelled fabulous as the meat cooked. Applewood & Jack Daniels Barrel Wood chips were used in the wood box. I cooked everything at 250F for just under 4 hours.

This turkey breast was THE MOISTEST MOST PERFECT DELICIOUS EVER! I put an apple & a few fresh bay leaves in the breast cavity, which I discarded before serving. The meat was incredibly juicy, & was universally lover by all that tried it. We ate half that day & the rest the next, & it was still unusually good. Try serving it with cranberry orange relish (1 bag fresh/frozen cranberries, 1 whole orange & 1 c sugar; combine all in food processor until finely blended).

I don't know what the secret to the juiciest turkey breast ever is, but it IS somewhere in this Fabius recipe. I will never look elsewhere again. THANK YOU, DEAR, for awesome magic recipe!

This is hands down the best turkey I have ever tasted. It was bursting with moisture and smoky flavor and super tender too. Sodium level in the meat was perfect. No bland turkey here, and no need for any sauce or adornment. Perfect!

This by far has been the best turkey breast we ever had. Incredibly moist and flavorful. No gravy required! I prepared the brine the night before exactly as the recipe indicates and brined for about 10 hours. My husband smoked the turkey as the recipe specifies and let it rest. The meat is so tender that it is very easy to slice. We served with mashed potatoes and squash. If the weather is decent for Thanksgiving, this may very likely become an annual tradition. I just can't say enough about it.