Mastering Deliciously Smoky Smoked Turkey Breasts on the Oklahoma Joe Smoker

Smoked turkey breasts are a revelation – they emerge from the smoker tender, juicy, and infused with sweet smoky flavor. While excellent any time of year, smoked turkey breasts are a nice change of pace from traditional roast turkey for holidays like Thanksgiving or Christmas. The popular Oklahoma Joe smoker is perfectly designed to make smoking turkey breasts easy and fun. This complete guide will teach you how to prep, season, and smoke spectacular smoked turkey breasts on the versatile Oklahoma Joe.

Why Smoke Turkey Breasts on the Oklahoma Joe?

Oklahoma Joe smokers are ideal for poultry. The offset firebox allows smoking over indirect low heat for hours, letting the turkey breasts gently cook while absorbing lovely smoky essence. Turkey breasts are leaner than legs or thighs, so the extended low and slow smoking keeps them incredibly moist.

The Oklahoma Joe’s thick, insulated smoker walls hold in heat and moisture Its large cooking surface has ample room for multiple turkey breasts The built-in thermometer helps monitor the temperature. Smoking on the Oklahoma Joe infuses the turkey with delicate sweet, smoky flavor that ovens can’t match.

Brining is Key for Flavor and Moisture

Before smoking, brining is an essential step to maximize flavor and juiciness. Brining uses a saltwater solution to hydrate the turkey breast meat so it retains moisture during smoking. The salt also seasons the meat throughout. Aromatics like brown sugar, peppercorns, onions, and herbs in the brine further boost the flavor.

Plan on brining thawed turkey breasts for 12-14 hours in the refrigerator. Make the brine using 2 cups hot water, 8 cups cold water, 1/2 cup salt, 1/4 cup brown sugar and your choice of aromatics. Submerge the breasts, then chill. The extended brining time allows the salt and seasoning to fully penetrate the meat.

How to Prep Turkey Breasts for Smoking

After brining, always rinse the turkey breasts and pat them dry with paper towels before seasoning and smoking. Leaving them wet can make the rub slide right off.

Create a flavorful dry rub blend to coat the exterior using spices like brown sugar, paprika, garlic powder, onion powder, oregano, thyme, pepper, and cayenne. Generously season the breasts on all sides so the rub forms a tasty crust while smoking

For extra moisture brush the turkey breasts with melted butter before smoking. Butter bastes the meat and helps the seasoning adhere. Reapply butter during smoking.

Smoking Tips for Juicy, Tender Turkey Breasts

• Use fruit wood like apple, cherry or pecan which pair nicely with poultry. Soak chunks overnight before smoking.

• Smoke at around 275°F using indirect heat for 2-2.5 hours until breasts reach 165°F internal temperature.

• Position turkey breasts centered on the main Oklahoma Joe cooking grate away from direct heat.

• Place a drip pan filled with water under the turkey to add humidity during smoking.

• Brush turkey with melted butter every 30 minutes while smoking.

• Use an instant read thermometer to test doneness; don’t overcook.

• Let turkey breasts rest 15 minutes before slicing to allow juices to redistribute.

Make an Easy Finishing Sauce

For extra flavor, mix up a quick sauce to brush on the smoked turkey breasts right before serving. Melt butter then whisk in honey, mustard, thyme, lemon juice, Worcestershire sauce, and black pepper. Generously brush the sauce over the smoked turkey breasts. The sweet glaze adds a delicious contrast to the smoky meat.

Recipes for Smoked Turkey Perfection on the Oklahoma Joe

These recipes walk through exactly how to prep, season, and smoke turkey breasts to tender, juicy perfection on the Oklahoma Joe:

Deliciously Simple Smoked Turkey Breasts

• Brine keeps smoked turkey incredibly moist
• Easy homemade dry rub adds flavor
• Smoked around 275°F for 2-2.5 hours

Maple Bourbon Smoked Turkey Breasts

• Sweet maple and bourbon flavors
• Savory bacon and brown sugar rub
• Brined and smoked low and slow

Apple Cider Brined Smoked Turkey Breasts

• Sweet and savory apple cider brine
• Rub with brown sugar, salt, pepper and thyme
• Smoked over apple wood for flavor

With the right brining, seasoning, smoking process and recipes, you’ll be amazed at how incredibly tender and full of flavor your smoked turkey breasts turn out, with sweet kiss of smoke that only the Oklahoma Joe can provide.