Achieving Smoked Turkey Breast Perfection with Meat Church

When it comes to smoking turkey breasts, Meat Church has perfected the process. Their beautifully smoked turkey breast recipes result in tender, juicy meat with a delicious smoky flavor. Whether you opt for bone-in or boneless, their techniques will take your holiday meal to the next level.

Why Smoke a Turkey Breast?

Smoking a whole turkey can be daunting and take up valuable oven space. Smoked turkey breasts are a great alternative for several reasons

• Easier to smoke – Fits perfectly in a smoker and cooks faster than a whole bird

• More manageable – Easier to carve and serve than an entire turkey. Great for smaller gatherings.

• All white meat – caters to those who prefer turkey breast.

• Moist and tender – stays juicy when properly smoked.

• Flavorful – absorbs wonderful smoky flavor.

Meat Church Brining

Before smoking, Meat Church brines their turkey breasts for added moisture and flavor. Their signature Meat Church Bird Bath Poultry Brine contains:

• Salt – seasons the meat and helps it retain moisture.

• Sugars – caramelize to enhance browning.

• Spices and herbs – provide flavor.

• Phosphates – improve moisture retention.

Brining tenderizes the meat while deeply seasoning it. Meat Church recommends brining for approximately 1 hour per pound.

Smoker Setup

Proper smoker setup is key for beautifully smoked turkey breast:

• Temperature – 275°F provides steady, even heating.

• Wood selection – Medium smoke flavors like hickory, pecan, apple.

• Water pan – Helps regulate temperature and moisture.

• Placement – Ensure adequate airflow around the turkey breast.

Maintaining proper temperature and airflow helps ensure thorough, even cooking.

Bone-In Turkey Breast

For impressive presentation, Meat Church smokes bone-in turkey breasts on a vertical poultry roaster. The steps are:

• Brine turkey breast for 1 hour per pound.

• Season all over with Meat Church seasoning blend.

• Place breast on vertical roaster in smoker.

• Smoke at 275°F until 165°F internal temp.

• Rest 15 minutes before slicing between bones to serve.

The bone-in breast can be carved tableside for a dramatic turkey dish.

Boneless Turkey Breast

For easier handling, boneless turkey breast can be smoked flat:

• Brine breast for 1 hour per pound.

• Coat with mayo and Meat Church seasoning.

• Smoke at 275°F to internal temp of 165°F.

• Optional glaze in last 30 minutes.

• Rest 15 minutes before slicing.

Boneless breasts are quicker cooking and easier to carve for serving.

Meat Church Seasoning Blends

Meat Church’s signature barbecue rubs infuse incredible flavor into smoked turkey. Recommended seasonal blends:

• Holy Cow – Pepper forward for spicy flavor.

• Honey Hog – Sweet and savory.

• Honey Bacon BBQ – Sweet, salty, smoky.

• Texas Sugar – Exotic Southwestern blend.

Layer on the seasoning generously for full-flavored turkey meat.

Optional Glazes

For bonus flavor, brush on a glaze during the last 30 minutes of smoking:

• Honey mustard – Honey, Dijon mustard, seasoning blend.

• Bourbon maple – Maple syrup, bourbon, brown sugar.

• Cranberry jalapeño – Cranberry sauce, jalapeño, orange juice.

• Spicy peach – Peach preserves, sriracha, brown sugar.

The glazes provide a lovely lacquered finish.

Resting and Carving

Proper resting is crucial for tender smoked turkey breast:

• Rest 15-20 minutes – Allows juices to redistribute.

• Retain moisture – Less juice is lost during slicing.

• Preserve texture – Prevents meat from drying out.

Use a sharp knife to thinly slice the turkey, keeping the slices as intact as possible.

Why Meat Church Smoked Turkey Rocks

Meat Church’s expertise delivers smoked turkey breast excellence through:

• ✅ Brining for moisture and flavor

• ✅ Seasoning with incredible rubs

• ✅ Controlling smoker temperature

• ✅ Cooking low and slow

• ✅ Allowing proper rest time

• ✅ Offering glaze options

Their recipes, tips and techniques result in tender, juicy smoked turkey breast that is bursting with flavor. Take your turkey game to the next level with Meat Church!